10-12-2004, 02:43 PM
[/url] [left]1½ lbs. Florida grouper fillets
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon ground marjoram
non-stick cooking spray
1 teaspoon ground savory
2 15-ounce cans tomato sauce
1 cup chopped green onions
8 ounces sliced, fresh mushrooms [/left] [left]Cut fillets in pieces, approximately 2" x 2"; toss with paprika. Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork. Remove from heat, set aside and keep warm. In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender. Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions. Yield: 4 servings
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1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon ground marjoram
non-stick cooking spray
1 teaspoon ground savory
2 15-ounce cans tomato sauce
1 cup chopped green onions
8 ounces sliced, fresh mushrooms [/left] [left]Cut fillets in pieces, approximately 2" x 2"; toss with paprika. Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork. Remove from heat, set aside and keep warm. In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender. Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions. Yield: 4 servings
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