|Recipe : Entry # 4636|
|Spiced Grouper with Mild Chile Puree|
|Sand Mountain EC|
1 4-ounce can whole green chilies, drained
2 tablespoons reduced-fat sour cream
¼ teaspoon salt
4 6-ounce grouper fillets, about 1/2-inch thick
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper
2 teaspoon extra-virgin olive oil
1 lime, cut into wedges
Salt and pepper, to taste
Chop chilies, sour cream and salt in a food processor until well blended.
Mix cumin and cayenne pepper together and rub into both sides of the fish. Season fish well with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat, add 2 grouper fillets and cook until opaque and tender, about 3 minutes per side. Repeat with remaining oil and fish. Squeeze lime over fish and serve hot with sauce.