This recipe for Mediterranean Grouper features delicate, flakey grouper fillets that are quickly pan-seared in a skillet and then topped with a flavor-packed combination of lemons, briny green olives, and capers.
Like my recipe for Blackened Mahi-Mahi, not only is this easy-to-make Mediterranean Grouper packed with flavor, but as a bonus, it is also a light, low-carb main dish. It’s a wonderful option for a quick weeknight dinner because you can have it on the table in less than 20 minutes, and it’s a lovely dish to serve at a dinner party.
Mediterranean Grouper is a great place to start If you are trying to add more seafood to your diet or have picky eaters. Fresh grouper has a mild sweet taste and is not “fishy!
Plus, this easy fish recipe is versatile! It’s simple to change up the ingredients to suit your family’s tastes:
- Feel free to add a handful of sliced cherry tomatoes or substitute kalamata olives for green olives in the topping.
- Or, change out the topping altogether and top it with mango salsa, lemon butter sauce, lime butter, cajun cream sauce, brown butter sauce, lemon caper sauce, or a white wine sauce.
Ingredients – here’s what you will need for this recipe:
- Grouper fillets: I’ve used Florida grouper for this recipe because it’s our favorite and plentiful in our area. However, if you don’t ready access to have grouper, this recipe also works with any other fresh mild white fish such as halibut, seabass, red snapper, or even golden tilefish, sometimes called the “poor man’s grouper.”
- Lemon: is a common ingredient in Mediterranean diets, and I use both the juice and the zest to add maximum flavor to the topping.
- Pitted green olives: these briny beauties are essential in this Mediterranean fish recipe and add tons of flavor.
- Capers: another tangy, salty, and essential component to this easy grouper recipe.
- Olive oil: is used for cooking both the fish and as an ingredient in the flavorful topping. Hint: use less expensive, regular olive oil, which has a higher smoke point for cooking and baking, and extra virgin olive oil, which has a slightly stronger olive taste for salad dressing, and other recipes.
- Italian parsley: is primarily a garnish and adds a clean, fresh taste and finishes off this dish!
Instructions – here’s how to make it:
Gather your ingredients, and let’s get started!
- In a small saucepan over low heat, combine the lemon zest and juice, olives, capers, and three tablespoons of olive oil. Mix and keep warm. Do not let the mixture boil.
- Pat dry the fish fillets with a paper towel and season both sides with salt and pepper.
- Add the remaining tablespoon of olive oil to a large nonstick skillet over medium-high heat. When the pan is hot, place the fillets top-side down in the pan and cook for three minutes on each side. Three minutes per side is for a one-inch-thick fillet. If your fillets are thicker or thinner, they may take more or less time.
- Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.
- To serve, top the fish fillets with the olive and caper sauce and garnish with parsley. Serve immediately.
Frequently asked questions:
I like to serve it with cheese grits or cheese grits casserole, potato salad, homemade french fries, or parmesan smashed potatoes. Broccoli salad, broccoli slaw, or even my Panzanella salad would round things out nicely.
Although there are more varieties, the most popular Florida favorites are Black or Gag Grouper and Red Grouper. Both have a mild flavor with a slightly sweet taste and large flakes. Black grouper is somewhat more expensive, but both have an excellent flavor and taste and can be used in any grouper recipe.
Most fish cooks in a matter of minutes, so it’s easy to overcook. The best way to tell if your fish is done is by inserting a fork at the thickest point and twisting gently. The fish will flake easily when it’s done. The flesh will also go from translucent to opaque.
You can also use a meat thermometer. Fish should be cooked to 145 degrees F. Keep in mind that your fish will continue to cook for a few more minutes after taking it off of the heat. So you will want to take it off just before it is done.
Cooking fish is easy, no matter how you prepare it. You can’t get much easier than pan-searing or frying on the stove. It’s also easy to roast or bake in the oven, and it is easy to cook on a grill.
Fresh fish is perishable and only lasts one to three days in the refrigerator. Therefore, I usually try to purchase it the same day I plan to cook it.
Cooked fish will last three days covered in the fridge. You can freeze fresh fish, but I do not recommend freezing cooked fish. I like to use leftover fish to make Fish Tacos and Homemade Fish Cakes.
More easy grouper recipes:
If you enjoy grouper as much as I do, I know you will also love these popular recipes on my blog:
- Grilled Grouper Topped with Mango Salsa
- Oven-Baked Parmesan Grouper Fillets Recipe – Quick and Easy
- Easy Pan Seared Grouper with Gremolata
- Baked Grouper with Tomatoes and Artichokes
- Oven-Baked Grouper Recipe – Easy Crispy Panko Coated Fillets
- Crispy Fried Grouper
- Pecan Crusted Grouper
For even more easy seafood recipes, check out all of my fish and shellfish recipes here.
If you enjoy Mediterranean style cooking, you might also want to check out these recipes:
- Skillet Mediterranean Chicken Bake
- Slow Cooker Mediterranean Beef Roast
- Easy Mediterranean Fettuccini
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
📋 Recipe:
Mediterranean Grouper Recipe
Ingredients
- 1 ¼ pounds fresh grouper fillets about one-inch thick, cut into four individual serving size pieces
- 1 lemon zested and juiced
- ¾ cup large green olives rinsed, pitted, and coarsely chopped
- 2 tablespoons capers drained and rinsed
- 4 tablespoons extra virgin olive oil
- ½ cup Italian parsley leaves loosely packed and coarsely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a small saucepan over low heat, combine the lemon zest and juice, olives, capers, and three tablespoons of olive oil. Stir to combine, and keep warm. Do not bring to a boil. Do not boil.
- Pat the fillets dry with a paper towel and season with salt and pepper.
- Add the remaining tablespoon of olive oil to a large nonstick skillet over medium-high heat. When the pan is hot, place the fillets top-side down in the pan and cook three minutes on each side for a total of six minutes. This is for a one-inch-thick fillet. If your fillets are thicker or thinner, they may take more or less time.
- Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.
- To serve, top the fish fillets with the olive mixture. Garnish with parsley and serve immediately.
Notes
Nutrition
**This recipe was originally published on August 12, 2016. It was republished on November 9, 2020, with expanded directions, tips, and new photos.
A refreshing dish on a hot summer evening. We loved it ❤️
Had this last week and it was Great! Thanks for sharing such delicious recipes!
Thanks so much, Jim! I’m so glad you are enjoying them!
Sharon
Hi Sharon, this grouper looks so good! The picture with lemon wedges looks so beautiful! I think you improved your photography a lot 😉
Thanks Elena! It’s taken 67 rejections from Food Gawker, but I think I am finally figuring it out 🙂
Looks great! We are making this tonight with some fresh grouper that has just come in to Apalachicola. We have enjoyed a number of your recipes since moving to Florida. Your shrimp burgers are already a household staple.
Oh, I’m so glad you like the shrimp burgers and I hope this Mediterranean Grouper will quickly become one of your favorites too! As I’m sure you have found out, you can go wrong with fresh seafood!
Hi Sharon,
This looks perfect for our eating plan! No sugar or dairy. It is definitely going on this week’s menu.
Great! I know you will love it!