Grilled Amberjack with Tomato Basil Caper Sauce
"Healthy, delicious, thick sauce made with simple fresh ingredients reminiscent of a bruschetta topping cover a grilled mild white fish. I like to serve it with brown rice that has been mixed with butter and Parmesan cheese. If you are watching fat and calories, omit the butter and cheese."
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Ingredients38 m servings 253
Original recipe yields 4 servings
- Heat 1 tablespoon oil in a large skillet over medium-low heat. Add garlic; cook and stir until softened, 2 to 4 minutes. Add tomatoes, salt, and pepper; cook and stir over medium heat until heated through, about 5 minutes. Stir in spinach, basil, and capers. Cook until most of the liquid has evaporated and sauce is thick and chunky, 10 to 20 minutes.
- Preheat grill for medium heat.
- Rub remaining 1 tablespoon oil over amberjack fillets. Sprinkle salt and pepper on top. Grill fillets until opaque and flaky, 3 to 4 minutes per side.
- Serve fillets topped with sauce.
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- Cook's Notes:
- Substitute 2 cups diced fresh tomatoes for the canned tomatoes if preferred (or use a combination).
- Halibut or tilapia (or any mild fish) would also work well.
Per Serving: 253 calories; 12.8 4.7 27.6 63 376 Full nutrition
ReviewsRead all reviews 2
The only thing I altered is that I double the recipe because I was making a significant amount of Amberjack, so I used one can of diced tomato's and one can of rotel tomato's to add some spice t...