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Ingredients
| grouper fish: 3/4 fillet |
| lemon juice: 2 tsp |
| margarine (oleo): 1 tsp (butter) |
| dried marjoram: 1/2 tsp (basil) |
| ground red pepper: 1/8 tsp |
| onions (chopped): 1/2 cup |
| green sweet peppers (chopped): 1/2 cup (red) |
| zucchini squash (chopped): 1/2 cup |
| summer squash (sliced): 1/2 cup |
| olive oil: 1/2 tsp |
| parsley: 2 tsp |
| garlic salt: 1/4 tsp |
| dried marjoram: 1/4 tsp (basil) |
Grouper with summer vegetables
Credit: www.bhg.com
User rating:
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Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
1. Thaw fish, if frozen. Cut into 4 serving-size portions. Rinse fish; pat dry with paper towels. Place fish fillets in a 2-quart rectangular baking dish. Set aside.
2. In a small bowl stir together lemon juice, melted margarine or butter, the 1/2 teaspoon marjoram or basil, and the ground red pepper. Drizzle fish with lemon juice mixture. Bake, uncovered, in a 450 degree F oven until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish).
3. Meanwhile, in a medium skillet cook onion, red or green sweet pepper, zucchini, and yellow summer squash in hot oil for 2 to 3 minutes or until just crisp-tender. Stir in parsley, garlic salt, and the 1/4 teaspoon marjoram or basil. Serve vegetables over fish. Garnish with fresh marjoram, if desired. Makes 4 servings.