Spiced Grouper with Mild Chile Puree

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
• 1/4 tsp cayenne pepper
• 4 (6 oz.) grouper fillets, about  1/2-inch thick
• 2 tsp extra-virgin olive oil
• 1 lime, cut into wedges
• salt
• freshly ground black pepper

Makes 4 Servings

1. For the sauce: Chop chilies, sour cream and salt in a food processor until well blended.
2. For the fish: Mix cumin and cayenne together and rub into both sides of the fish. Season fish well with salt and pepper.
3. Heat 1 tsp of the oil in a large skillet over medium-high heat, add 2 grouper fillets and cook until opaque and tender, about 3 minutes per side. Repeat with remaining oil and fish. Squeeze lime over fish and serve with hot sauce.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was craving fish and I wanted a Latin flavor and this looked good. Miled chilies blend very well with cumin and lime. I made this dish with cod for a meaty flavor. Or fishy flavor? This dish was fair abut I would try it again with grouper or snapper to see how it tastes. I really enjoyed the flavors of cumin and lime but I would probably use mayonnaise instead of sour cream for the sauce because mayonnaise tastes better with fish because it has more flavor and it's thicker in texture.