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Grouper with Black Olives and Tomatoes

 

 

 

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  Vincent van Gogh - Olive Orchard 1889
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Grouper with Black Olives and Tomatoes
Gourmet Archives

 Four 1/2-pound grouper fillets
1/4 cup juice of sour oranges - or - 1/4 cup fresh lime juice
with a splash of fresh orange juice
2 tomatoes, peeled, seeded, chopped
2 cups thinly sliced onion
1/4 cup Kalamata olives, chopped
2 tablespoons white wine vinegar
1 garlic clove, minced
Olive oil

In a large shallow dish combine fillets with sour orange juice and let them marinate, covered and chilled, turning them once, 1 hour. In a skillet combine tomatoes, onions, olives, vinegar and garlic. Cook mixture over moderate heat, stirring, 20 minutes or until onion is softened. Remove fillets from marinade, pat them dry, and season with salt and pepper. Brush fillets with olive oil, grill them on an oiled rack set 2 inches over glowing coals for 3 to 4 minutes on each side or until they are just cooked through. Transfer them to a heated serving plate. Spoon tomato mixture over fish and serve. Serves 4.
 

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