FRONTIERE'S GROUPER WITH ZA'ATAR AND TOMATO

Frontiere's Grouper With Za'atar and Tomato image

Provided by Rozanne Gold

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

Steps:

Cut tomatoes in large pieces.
In medium nonstick skillet, heat one tablespoon of the olive oil.
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.
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.
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.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 1 gram, Sodium 1084 milligrams, Sugar 8 grams