Grouper and Sauteed Vegetables
|Grouper fillet||16 Ounce (4 Fillets, 4 Ounce Each)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Peeled seeded chopped tomato||3⁄4 Cup (12 tbs)|
|Dried whole thyme||1⁄2 Teaspoon|
|Shredded part skim mozzarella cheese||2 Ounce (1/2 Cup)|
Place fillets in an 8-inch square baking dish.
Combine lemon juice and next 3 ingredients; pour over fish.
Cover and marinate in refrigerator 2 hours.
Bake fillets in marinade, uncovered, at 350° for 25 minutes or until fish flakes easily when tested with a fork.
Drain excess liquid.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, green pepper, and garlic; saute 3 minutes or until vegetables are tender.
Add tomato, 1/2 teaspoon thyme, and salt; cook 1 minute, stirring frequently.
Top fillets with vegetable mixture; sprinkle evenly with cheese.
Bake an additional 3 minutes or until cheese melts.