Ingredients
Sauce:
1 (4 oz) can whole green chiles, drained
2 tbsp reduced-fat sour cream
1/4 tsp salt
Fish:
1 tbsp ground cumin
1/8 tsp cayenne pepper
4 (6 oz) grouper fillets, about 1/2 inch thick
2 tsp extra-virgin olive oil
1 lime, cut into wedgges
Salt and freshly ground black pepper
Preparation
For the sauce: Chop chiles, sour cream, and slat in a food processor until well blended.
For the fish: Mix cumin and cayenne together and rub into both sides of fish. Season fish well with salt and pepper.
Heat 1 tsp of the oil in a large nonstick skillet over medium-high heat, add 2 grouper fillets and cook until opaque and tender, abut 3 minutes per side. Repeat with remaining oil and fish. Squeeze line over fish and serve hot with sauce.
