Low Fat Sarasota Grouper Recipe

Recipe Category: Low-Fat


Low Fat Sarasota Grouper Recipe


  • 1 1/2 pounds fresh or frozen grouper steaks, 3/4 inch thick, to 2 pounds , or red snapper fillets, skinned
  • 3/4 cup frozen grapefruit juice concentrate, or orange juice concentrate, thawed
  • 1 tablespoon white wine Worcestershire sauce
  • 3/4 teaspoon garlic salt
  • 2 medium green or red sweet peppers, quartered
  • 3/4 cup cold water
  • 1 tablespoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/4 cup light sour cream
  • 1 tablespoon snipped chives, or thinly sliced green onions
  • 4 cups hot cooked rice
  • Method

  • Thaw fish, if frozen.
  • Place fish in a shallow nonmetallic dish.
  • Set aside 2 tablespoons of the thawed concentrate for the sauce.
  • For marinade, in a small bowl stir together remaining concentrate, Worcestershire sauce, garlic salt, and 1/4 teaspoon black pepper.
  • Pour mixture over fish.
  • Cover; marinate in the refrigerator for 25 to 30 minutes.
  • Drain fish, reserving marinade.
  • Place fish steaks on the greased rack of an uncovered grill directly over medium coals (for fillets, place fish in a well- greased grill basket).
  • Place pepper quarters on rack.
  • Brush fish with reserved marinade.
  • Grill for 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily with a fork, turning fish once.
  • Meanwhile, in a small saucepan combine reserved concentrate, the water, cornstarch, mustard, and salt.
  • Cook and stir until thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Gradually stir about half of the mixture into the sour cream; return all to the saucepan.
  • Stir in chives.
  • Heat through but do not boil.
  • Spoon sauce over fish and peppers.
  • Serve with rice.
  • Makes 8 servings.
  • Nutrition facts per serving: 253 calories, 20 g protein, 33 g carbohydrate, 2 g total fat (1 g saturated fat), 32 mg cholesterol, 0 g dietary fiber, 337 mg sodium
  • Daily Values: 51% vitamin C, 15% thiamine, 8% niacin, 13% iron.
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