Grouper With Roasted Ratatouille Recipe




 Eggplant1 Pound (1 Piece)
 Sweet red pepper1 Medium
 Sweet yellow pepper1 Medium
 Zucchini1 Medium
 Yellow squash2 Small
 Chopped sweet onion1 Cup (16 tbs)
 Garlic2 Clove (10 gm), minced
 Olive oil flavored vegetable cooking spray1 Tablespoon
 Minced fresh rosemary2 Teaspoon
 Salt1⁄4 Teaspoon
 Grouper fillets16 Ounce, cut into 1 1/2-inch pieces (Two 8 Ounce Pieces)
 Seeded diced plum tomato1⁄2 Cup (8 tbs)
 Balsamic vinegar1 Tablespoon
 Freshly ground pepper1⁄2 Teaspoon
 Fresh spinach leaves1⁄4 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 1059 Calories from Fat 208

% Daily Value*

Total Fat 25 g38.5%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 167.8 mg

Sodium 883.6 mg36.8%

Total Carbohydrates 106 g35.5%

Dietary Fiber 39.3 g157.2%

Sugars 53.3 g

Protein 115 g229.6%

Vitamin A 414.9% Vitamin C 699.2%

Calcium 41.7% Iron 70.4%

*Based on a 2000 Calorie diet


Peel eggplant; cut eggplant and peppers into 1-inch pieces.
Cut zucchini and squash lengthwise in quarters; cut into 1-inch pieces.
Combine eggplant, peppers, zucchini, squash, onion, and garlic in a 15x10x1-inch jellyroll pan, and coat with cooking spray; toss gently.
Sprinkle rosemary and salt over vegetable mixture; toss gently.
Bake at 400° for 25 minutes or until tender, stirring occasionally.
Add grouper; bake an additional 12 minutes or until fish flakes easily when tested with a fork.
Drain well.
Combine tomato, vinegar, and ground pepper.
Add to fish mixture; toss gently.
Arrange spinach leaves on individual serving plates; spoon fish mixture over spinach.
Garnish with rosemary sprigs, if desired.