Skillet-Braised Grouper with Tomatoes, Onions, and Capers recipe

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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

Nutrition Info

263.9 calories
carbohydrate: 10.5 g
cholesterol: 62.4 mg
fat: 8.9 g
fiber: 2.5 g
protein: 34.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 415.3 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Serve each fillet with vegetables. Garnish with fresh parsley.

Recipe Yield

4 servings

Recipe Note

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.

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