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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pan Seared Grouper with Olive-Tomato Chutney

Source: dLife

Cooked tomatoes and olives meld beautifully together to make a perfect topping for this pan seared grouper.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	214.9

Total Carbs	5.9 g

Dietary Fiber	0.9 g

Sugars	3.0 g

Total Fat	6.2 g

Saturated Fat	0.8 g

Unsaturated Fat	1.7 g

Potassium	1921.6 mg

Protein	32.2 g

Sodium	420.7 mg

Dietary Exchanges 6.2 Fat, 0.6 Vegetables, 0.2 Starch, 4.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp canola oil 0.25
0 1/4 cup shallots, chopped 1.0
1 each large tomato 0.5
0 1/2 cup tomato juice 1.0
1 tbsp balsamic vinegar 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 4.0
4 each pitted calamata olives 1.5
1 1/2 tsp capers 1.0
1 tbsp fresh basil 20.0
20 oz grouper fillets, raw 4.0
4 each fresh basil leaves

Directions

Heat 2 teaspoons of the oil in a small saucepan over medium heat.
Add the shallot or red onion. Saute 3 minutes or until soft.
Add the tomato, tomato juice, vinegar, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper and bring to a boil.
Reduce heat and simmer, stirring constantly and scraping down the sides of the pan, for 15 minutes or until thickened.
Stir in the olives, capers, and basil. Remove from heat. Cover and keep warm.
Meanwhile, sprinkle the flesh side of the fish (if the fish is not skinned) with the remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat. Add the fish to the skillet, flesh side down, and cook for 4 to 5 minutes.
Reduce heat to medium, turn the fish over, cover, and continue cooking until the fish is opaque, about 3 to 7 minutes, depending on the thickness of the fish.
Serve the fish on a warmed dinner plate topped with the tomato-olive jam.
Garnish with basil, if desired.