Mediterranean Grouper

This recipe for Mediterranean Grouper features delicate, flakey grouper fillets that have been quickly pan-seared and then covered with a flavorful light topping made with lemons, briny olives, and capers. 

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.

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: 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 an essential component in this Mediterranean diet fish recipe and add tons of flavor to this dish. 
• Capers: another tangy, salty, and essential component to this easy Mediterranean fish 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!

Here’s how to make it:

Gather your ingredients, and let’s get started!

1. 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.
2. Pat dry the fish fillets with a paper towel and season both sides with salt and pepper.
3. 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.
4. Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.
5. To serve, top the fish fillets with the olive and caper sauce and garnish with parsley. Serve immediately. 

Frequently asked questions and tips:

What goes well with grouper?

I like to serve it with parmesan cheese grits, potato salad, homemade french fries, or smashed parmesan truffle potatoes.  Broccoli salad or slaw, or even my Panzanella salad would round things out nicely. 

What does it taste like?

Although there are more varieties, the most popular Florida favorites are Black Grouper and Red Grouper. Both have a very mild flavor with a slightly sweet taste and large flakes. Black grouper is slightly 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 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 you take it off of the heat. So you will want to take it off just before it is totally done. 

What is the easiest way to cook fish?

This is an easy one; it’s easy, no matter how you prepare it. Fish is easy to pan-sear or fry on the stove, bake or roast in the oven, and it is also easy to cook on a grill. 

Leftovers and storage:

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. 

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

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!

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