Imagine, if you will, delicate and flakey sautéed “fresh from Florida” grouper fillets covered in a delicious light dressing made with lemons, briny olives, and capers, and you have Mediterranean Grouper.
Imagine, if you will, delicate and flakey sautéd “fresh from Florida” grouper fillets covered in a delicious light dressing made with briny olives and capers, and you have Mediterranean Grouper. And boy oh boy, is it good! Not only is it delicious, but it is also light, healthy, quick and easy.
It’s a perfect entrée to serve your family even for a quick weeknight dinner. You can have it on the table in less than 20 minutes. And, it is also a dish you would be proud to serve your guests.
Of course, if you don’t have grouper, you could substitute any other fresh mild white fish such as halibut, or even salmon would be yummy. I served it with Parmesan Polenta and some sliced summer tomatoes, and it was scrumptious. My husband took the leftovers for lunch the next day and he said they were just as good as the night before.
If you like this recipe, you might also like these easy fish recipes Grilled Grouper with Mango Salsa or Baked Parmesan Grouper.
Mediterranean Grouper is a simple light entrée with only six simple ingredients: grouper fillets, lemon, pitted green olives, capers, olive oil and Italian parsley. That’s it!
I hope I’ve convinced you that this dish is something you have to make! If so, gather your ingredients and let’s get started!
In a small saucepan over low heat, combine the lemon zest and juice, olives, capers and 3 Tbsp of olive oil. Mix and keep warm. Do not boil.
Dry the fillets with a paper towel and season lightly with salt and pepper.
Add the remaining Tbsp of olive oil to a large nonstick sauté pan over medium-high heat. When the pan is hot, place the fillets top-side down in the pan and cook about 3-4 minutes on each side, 6-8 minutes total depending on the thickness of your fillet. The fillets should be golden brown on both sides and flake easily when tested with a fork. Do not overcook!
Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.
Pour the olive and caper sauce over the fish fillets, garnish with parsley and serve immediately. Enjoy!
Mediterranean Grouper
Ingredients
- 1-1/4 lb fresh grouper fillet about 1 inch thick, cut into four individual serving size pieces
- 1 lemon zested and juiced
- 3/4 cup large green olives rinsed, pitted and coarsely chopped
- 2 Tbsp capers drained and rinsed
- 4 Tbsp extra virgin olive oil
- 1/2 cup Italian parsley leaves loosely packed, coarsely chopped
- salt and pepper to taste
Instructions
- In a small saucepan over low heat, combine the lemon zest and juice, olives, capers and 3 Tbsp of olive oil. Mix and keep warm. Do not boil.
- Dry the fillets with a paper towel and season lightly with salt and pepper.
- Add the remaining Tbsp of olive oil to a large nonstick sauté pan over medium-high heat. When the pan is hot, place the fillets top-side down in the pan and cook about 3-4 minutes on each side, 6-8 minutes total depending on the thickness of your fillet. The fillets should be golden brown on both sides and flake easily when tested with a fork. Do not overcook! Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.
- Pour the olive and caper sauce over the fish fillets, garnish with parsley and serve immediately. Enjoy!
Notes
Nutrition
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!
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 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 🙂