You can start this stew in the morning and leave the rest to the slow cooker. It is sweet and spicy. Considering how many vegetables, pork, and butternut squash it contains, it is a fantastic way to welcome the fall season. It is a fantastic way to use up leftover pulled pork barbecue or pork roast and goes great with cornbread muffins! The butternut squash can be swapped out for white potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 fillets |
Ingredients
- 4 (4 ounce) fillets grouper
- ¼ cup fresh lime juice
- 1 pinch red pepper flakes (to taste)
- salt and ground black pepper to taste
- 1 tomato, thinly sliced
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
Instructions
- Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
- Bake in preheated oven until the fish flakes easily, about 1 hour.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 0 g |
| Sodium | 52 mg |
| Sugars | 4 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this recipe was amazing, first of all this is such an easy recipe! Secondly, I loved that I didn’t have to fry this fish to get a nice flavor. The lime does a good job of getting that fishy smell and taste out of the fish. I would definitely recommend staying with the grouper, or any white fish that flakes in big chunks, as the grouper did a fantastic job staying together after baking. I did make a few minute adjustments: I did not marinate and the fish came out superb! No real reason, I saw the recipe that day and didn’t have time to marinate as suggested. I skipped the bell peppers, didn’t have any on hand. I didn’t use red pepper flakes, afraid it’d be too spicy for the kids, instead I used a regular fish seasoning I’ve had for forever, with a touch of salt. As far as the time, 25 minutes was all I needed! The fish was moist, flavorful, and easy! Love this fish!
The flavors were great, but the recipe has issues. First, like previous reviewers stated, an hour bake time is WAY too long. 15 minutes was perfect. This recipe would have been much improved if the veggies had been sauteed on their own prior to topping the fish with them. I used tilapia rather than grouper.
I didn’t have red pepper flakes, and I only marinated the fish for 6 hours due to time constraints. But it came out pretty good anyway. No wow factor but it’s an easy weeknight meal.
I used flounder instead, baked it for 20 minutes and it was still a bit cold yet overcooked and the flavor from being marinaded in lime juice was not very good. I will not make this one again, even if i use grouper as suggested
Cooking time far too long. Good taste but cooking time should be 17 minutes @350F!!
I followed the recipe exactly as written. The baking time was far too long. It left the fish overcooked and dry. It also overcooked the vegetables.
Fantastic! Light, flavorful, and healthy! I marinated the fish (tilapia) in the pan overnight and then just threw the vegetables on top, salted, and baked. Goes perfectly with a side of rice.
Simple and delicous. Just my kind of recipe. I’ve made this several times and I love it.
Nice flavor. I used tilapia instead of grouper.
I did not marinate the filets, instead I simply poured lime juice on them added the veggies and popped them in the oven. I cooked it exactly the same amount of time and at 350, but the filets were a bit dry… Maybe 10-15 minutes less would have worked better? The flavor was nice with the onion, tomatoes and peppers. Light and healthy. I would just check it earlier than leaving it for a full hour.
Great recipe. Used on Taliapia instead of grouper. The lime taste was a bit overwhelming for this fish. Overall a great recipe for a great dinner. I had it with pineapple rice casserole and the tart taste from the lime was offset by the sweetness of the pineapple. Thanks Kristal
this dish is savoury and goes great alongside garden rice