Mediterranean Grouper

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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 on a white plate topped with olives and capers.

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:

Ingredients including grouper fillets for a fish 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.

Chopped green olives, capers and slices of lemon.

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.

Two fillets of fish cooking in a skillet.

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.

Grouper fillets topped with a Mediterranean topping of olives and capers.

Frequently asked questions:

What to serve with this recipe?

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.

What does grouper taste like?

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.

How to tell when fish is done?

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.

What’s the easiest way to cook fish?

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.

What to do with leftovers?

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:

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:

★ 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!

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A grouper fillet topped with chopped olives and capers.

Mediterranean Grouper Recipe

Sharon Rigsby

Not only is this easy-to-make Mediterranean Grouper packed with flavor, but as a bonus, it is also a light and healthy fish entrée. 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 is also a dish you would also be proud to serve to your guests.

5 from 7 votes

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Prep Time 10

Cook Time 8

Total Time 23

Course Main Dish

Cuisine American

Servings servings

Calories 231 kcal

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

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 twist gently. The fish will flake easily when it’s done. The flesh will also go from translucent to opaque.

Keep in mind that your fish will continue to cook for a few more minutes after taking it off the heat. So you will want to take it off just before it is totally done.

Fresh fish is very perishable and only lasts one to three days in the refrigerator. 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.

Nutrition

Calories: 231kcalProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 14gCholesterol: 55mgSodium: 71mgPotassium: 0.4mgVitamin A: 200IUCalcium: 40mgIron: 1.3mg

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**This recipe was originally published on August 12, 2016. It was republished on November 9, 2020, with expanded directions, tips, and new photos.