Description
Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 (6 ounce) fillets grouper fillets
- sea salt and ground black pepper to taste
- ½ cup chopped red onion
- 3 cloves garlic, minced
- 3 cups chopped Roma tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon agave nectar
- ¼ cup capers, drained
- 4 tablespoons snipped fresh parsley (Optional)
Instructions
- Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side
- about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
- Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes
- red wine vinegar
- and agave. Move the vegetables to one side of the skillet.
- Return fillets to the skillet
- uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook
- uncovered
- until the thickest part of the fillet flakes with a fork
- 4 to 5 minutes.
- Serve each fillet with vegetables. Garnish with fresh parsley.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4