Grouper & Horseradish Sauce

Grouper is a firm, mild white fish that takes well to bold sauces, and this horseradish sauce brings real punch. Catalina dressing, prepared horseradish, hot sauce, and lemon juice combine into a tangy, slightly sweet sauce that wakes up the mild fish without overpowering it.

The entire dish cooks in the microwave in under 15 minutes. Bell pepper gets a 2-minute head start to soften, then the quartered grouper goes in with onion slices and black pepper. Seven to eight minutes later, the fish flakes easily with a fork.

Microwave fish gets a bad reputation, but grouper’s thick, meaty flesh holds up well. It stays moist and doesn’t dry out the way thinner fillets can. The key is not overcooking. Check at 7 minutes and add time only if the thickest part still looks translucent.

The sauce gets its own quick zap for just one minute to warm it through. Pour it over the plated fish and serve with lemon wedges.

Pro Tips

• Quarter the fish fillet so pieces are roughly the same size. Even-sized pieces cook at the same rate in the microwave.
• Arrange thicker portions toward the outside of the dish where microwave energy is strongest.
• Don’t skip the Catalina dressing. Its sweet-tangy tomato base balances the sharp horseradish in a way that plain mayo can’t.
• If you can’t find grouper, halibut, cod, or snapper work as substitutes with similar firm, flaky texture.

Variations

• Oven method: Bake the fish at 400°F (200°C) for 12-15 minutes instead of microwaving for a more traditional approach.
• Creamy horseradish: Replace the Catalina dressing with sour cream for a milder, creamier sauce.