Sarasota Grouper

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

• Servings: 8
• 1 1/2-2 lbs grouper steaks, 3/4 inch thick,fresh or frozen or 1 1/2-2 lbs red snapper fillets, skinned
• 3/4 cup frozen grapefruit juice concentrate or 3/4 cup orange juice concentrate, thawed
• 1 tablespoon wine worcestershire sauce
• 3/4 teaspoon garlic salt
• 2 medium green peppers or 2 medium 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 1 tablespoon thinly sliced green onion
• 4 cups hot cooked rice

Recipe

• 1 thaw fish, if frozen.
• 2 place fish in a shallow nonmetallic dish.
• 3 set aside 2 tablespoons of the thawed concentrate for the sauce.
• 4 for marinade, in a small bowl stir together remaining concentrate, worcestershire sauce, garlic salt, and 1/4 teaspoon black pepper.
• 5 pour mixture over fish.
• 6 cover; marinate in the refrigerator for 25 to 30 minutes.
• 7 drain fish, reserving marinade.
• 8 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).
• 9 place pepper quarters on rack.
• 10 brush fish with reserved marinade.
• 11 grill for 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily with a fork, turning fish once.
• 12 meanwhile, in a small saucepan combine reserved concentrate, the water, cornstarch, mustard, and salt.
• 13 cook and stir until thickened and bubbly.
• 14 cook and stir for 2 minutes more.
• 15 gradually stir about half of the mixture into the sour cream; return all to the saucepan.
• 16 stir in chives.
• 17 heat through but do not boil.
• 18 spoon sauce over fish and peppers.
• 19 serve with rice.