Grouper with Tomato-Red Pepper Sauce
Italian-Seasoned Roasted Asparagus
Ingredients
- 3 Tbsp fresh basil leaves
- 1 Tbsp sliced almonds
- 1 Tbsp minced garlic
- 1 Tbsp olive oil, divided
- ½ cup coarsely chopped tomato
- 1 Tbsp chopped roasted red peppers
- 2 (6-oz) grouper fillets (or use other firm, white fish)
- ¼ tsp kosher salt
- ⅛ tsp pepper
Instructions
- Pulse basil, nuts, garlic, and ½ Tbsp oil in a food processor until finely chopped. Add tomato and red peppers; pulse until smooth.
- Season fish with salt and pepper. Cook in ½ Tbsp hot oil in a small skillet over medium-high heat 3 minutes; reduce heat to medium, and turn fish.
- Pour sauce around fish; cook 5 minutes or until fish flakes with a fork. Serve fish with sauce.
Side Dish Ingredients
- 1 lb thin asparagus, trimmed
- 1 Tbsp olive oil
- 2 tsp Italian seasoning
- ¼ tsp garlic salt
Side Dish Instructions
- Preheat oven to 375°F. Toss together all ingredients on a rimmed baking sheet. Bake 8 minutes or until asparagus is crisp-tender. Season with pepper to taste.
Gluten Free Meal Plan
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