2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pan. Add the onion and sauté until soft and lightly golden, about 6 minutes. Add the garlic and saute until softened, about 1 minute. Add the tomatoes, olives, capers, and jalapeño and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, 6-8 minutes.
3. Transfer the grouper steaks to warmed individual plates. Stir the lime juice into the vegetables and pan juices and spoon some sauce over each steak. Serve immediately.
Note: For testing, we used one carton of grape tomatoes, halved, or about 2 cups.
From The New Mayo Clinic Cookbook: Eating Well for Better Health, Second Edition (Time Home Entertainment, 2012). Copyright © 2012 Time Home Entertainment, Inc. All rights reserved.
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