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Sarasota Grouper

fish, main dishes, bbq & grilling

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

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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Contributor: Florida Cuisine Insert BH&G Magazine

Yield: 8 servings

Preparation Time: 0:00

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