Frontiere's Grouper With Za'atar and Tomato

Ingredients

• 10 large plum tomatoes
• 2 tablespoons olive oil
• 4 large cloves garlic, sliced
• 1 ¼ cups finely diced onion
• 1 ½ tablespoons za’atar, a spice mix available at Middle Eastern food shops
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ tablespoons fresh lemon juice
• 4 6-ounce grouper fillets
• Salt and pepper to taste
• 20 asparagus spears, lightly steamed
• ¼ cup fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    294 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 36 grams protein; 62 milligrams cholesterol; 392 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut tomatoes in large pieces.
2. In medium nonstick skillet, heat one tablespoon of the olive oil.
3. Saute garlic and onion until soft. Add tomatoes and cook 10 to 15 minutes, until very soft but still chunky. Stir in za’atar, salt, pepper and lemon juice. Cook one minute. Keep warm.
4. Sprinkle fish with salt and pepper. Heat one tablespoon olive oil in large nonstick skillet. Saute fish over high heat for 3 to 4 minutes on each side.
5. To serve, spoon sauce on bottom of 4 plates. Put fish on top. Garnish with asparagus arranged like spokes of a wheel and sprinkle with lemon juice.