Grouper Verzcruz

• 6 (6 ounce) grouper fillets
• 4 cloves garlic, crushed
• 1/2 teaspoon salt
• 3 tablespoons grated lime rind
• 1/4 cup fresh lime juice
• 2 teaspoons extra virgin olive oil
• 3 cups thinly sliced onions (about 1 large)
• 1/3 cup chopped pitted green olives
• 1 1/2 teaspoons minced jalapeno peppers
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon sugar
• 2 bay leaves
• 1 (28 ounce) can whole tomatoes, undrained
• 1 tablespoon capers
• 2 teaspoons butter
• 1/2 cup fresh cilantro leaves

1. Rub both sides of fillets with garlic.
2. Sprinkle with salt.
3. Arrange fillets in a single layer in a large shallow dish.
4. Add lime rind and juice, turning to coat.
5. Cover and marinate in refrigerator 1 hour.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add onion and saute 5 minutes or until golden.
8. Stir in olives and next 6 ingredients (olives through tomatoes).
9. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
10. Stir in capers.
11. Remove from pan.
12. Melt butter in pan over medium-high heat.
13. Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
14. Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
15. Sprinkle with cilantro.
16. Serving size: 1 fillet and 1/2 cup tomato sauce.

grouper, garlic, salt, lime rind, lime juice, extra virgin olive oil, onions, green olives, jalapeno peppers, oregano, thyme, sugar, bay leaves, tomatoes, capers, butter, fresh cilantro

Taken from www.food.com/recipe/grouper-verzcruz-68609 (may not work)