Grouper Provencale Recipe

Check out this simple to make-yet so gourmet grouper recipe. An excellent source of protein!

Grouper Provencale

  • 1 lb. grouper, cut into four 4-ounce pieces (halibut, seabass or red snapper may be substituted)
  • 1/2 cup dry white wine
  • 3 cups tomatoes, diced
  • 1 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh basil, chopped or 4 teaspoons dried basil
  • 1 Tablespoon Kalamata olives, minced
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup dry breadcrumbs, Italian-style
  • 1 Tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • 1 Tablespoon toasted pine nuts
  • Cooking spray
  1. Preheat oven to 350.
  2. Rinse fish well and place in a 11" x 7" glass baking dish coated with cooking spray. Pour wine over fish. In a medium bowl, combine tomatoes through pepper then spoon mixture over fish.
  3. Bake at 350 for 30-35 minutes or until fish flakes easily with a fork. Remove fish from oven.
  4. Preheat broiler and combine breadcrumbs, cheese and remaining teaspoon of olive oil. Sprinkle breadcrumbs lightly over top of tomato mixture and broil 1 to 11/2 minutes or until breadcrumbs are golden brown. Excellent served over a bed of orzo pasta and sauteed spinach then top with toasted pine nuts!
Nutrition Facts
Recipe yields 4 servings
Amount per serving
Total Colories 350
Fat 9 g
Carbs 20 g
Protein 33 g

Grouper Provencale PDF (113 KB)

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