SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child. Grouper is abundant—and thus popular—in the Bahamas, but any firm-fleshed fish will work in this recipe.

Yield: serves 4


  • 3 tbsp. olive oil
  • 2 small yellow onions, peeled and cut into sixths
  • 1 green bell pepper, seeded, cored, and cut into strips
  • 34 cup canned crushed tomatoes
  • 5 tbsp. tomato paste
  • Salt and freshly ground black pepper
  • 2 lb. skinless grouper filet, cut into 3″ pieces
  • 1 tsp. lemon pepper
  • 2-3 pinches cayenne


  1. Preheat oven to 350°. Heat olive oil in a large skillet over medium heat. Add onions and peppers, and cook, stirring often, until soft, about 10 minutes.
  2. Stir in tomatoes and tomato paste, cover, reduce heat to medium-low, and simmer, stirring often, until onions are very soft, about 15 minutes. Season sauce to taste with salt and pepper.
  3. Put grouper into a medium baking dish. Season with lemon pepper, cayenne, and salt to taste. Add sauce and bake until fish is cooked through, 20–25 minutes.