Grouper Verzcruz - cooking recipe

Ingredients

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

Preparation

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