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    Grits and Pinecones » Recipes » Seafood

    Quick and Easy Pan-Fried Fish and Blistered Tomatoes

    June 3, 2018 by Sharon Rigsby, Updated February 28, 2020 1 Comment

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    Pan Fried Fish with Blistered Tomatoes Pinterest Pin

    If you are looking for a super quick and super delicious dinner recipe, my Pan-Fried Fish and Blistered Tomatoes is a real family favorite. It’s also a kid-friendly and delightful addition to my Simple Summer Supper Recipe Series.

    Pan fried fish with blistered tomatoes and a lemon parsley butter sauce garnished with a lemon slice on a white plate

    In this recipe, I take fresh grouper fillets and quickly sear them in a non-stick skillet with just a little olive oil. Then fresh summer cherry tomatoes are cooked in the same pan until their skins are blistered, which gives them a uniquely sweet flavor.

    A rich, decadent lemon, parsley, butter sauce full of scallions and briny capers finishes off this flavorful meal. 

    Simple Summer Supper Series:

    My Simple Summer Supper Series is series of six light summer meals designed to get you out of the kitchen as fast as possible, so you can spend time with your family and friends and enjoy our beautiful warm summer evenings.

    Other recipes in this popular series include:

    • Southern BBQ Shrimp and Cheese Grits,
    • Fettuccine Alfredo with Broccoli,
    • Chilled Watermelon Gazpacho Soup,
    • Parmesan Chicken with Cucumber Salsa, and
    • Spaghetti with Fresh Cherry Tomato Sauce.

    The criteria for my Simple Summer Supper Series are easy summer dinner recipes made with fresh produce when possible, with six ingredients or less (not counting condiments). Most importantly, you should be able to prepare and serve the meal in 25 minutes or less.

    Sides for fried-fish:

    The pan-fried fish and blistered tomatoes are both delicious in their own right. Still, you could undoubtedly serve something like southern potato salad, broccoli salad, summer pasta salad, or pasta salad with green goddess dressing.  The tomatoes would also be delicious as a side with another entrée or even as a topping for a nice salad. The choice is yours!

    What’s the difference in pan-fried, pan-seared, and deep-fried?

    In case you are wondering, pan-seared is the first step in a two-part process in which a protein (in this case fish) is quickly cooked on both sides in a hot skillet and then put in the oven to finish cooking.  Pan-frying is quickly cooking a protein on both sides in a small amount of butter or oil until done. Deep frying, on the other hand, is done in hot-oil, which is generally at least 2-inches deep.

    How long do you cook fish in a frying pan?

    It all depends on how thick the fish fillets are. In this recipe, I used grouper fillets, which were about ¾ inch thick, and it took seven minutes for them to cook.

    What is the nutritional value of grouper?

    Because fish are rich in vitamins, low in fat, and can help reduce the risk of heart attack and stroke, they bring undeniable health benefits to the table. According to Livestrong, “like most fish, grouper contains large amounts of protein, minimal amounts of saturated fat, and no sugar. Unlike fatty cold-water fish like salmon, grouper does not supply large amounts of healthy omega-3 fatty acids.”

    How to make Pan Fried Fish and Blistered Tomatoes:

    Gather and prep your ingredients.

    Prepped lemons, scallions and parsley for Pan Fried Fish with Blistered Tomatoes

    Rinse off the fish fillets, and blot dry with a paper towel.

    Season both sides of the fillets with salt and pepper.

    A piece of grouper seasoned with salt and pepper for Pan Fried Fish with Blistered Tomatoes

    Preheat a large non-stick skillet over medium-high heat for one minute.

    Add two tablespoons of olive oil and heat until the oil shimmers. (This should take about one minute.)

    Add the fish fillets, with the side the skin was on down and cook for approximately four minutes or until the fish is golden brown.

    Use a fish turner or pancake turner and carefully turn the fish over to cook on the opposite side. Cook the fish for an additional three minutes, or it becomes opaque and flakes easily.

    Pan fried fish (grouper fillet) in a skillet for Pan Fried Fish with Blistered Tomatoes

    Carefully remove the fish from the pan, place on a plate covered loosely with foil to keep warm.

    How to make blistered tomatoes:

    When the fish are done, wipe out the skillet with a paper towel and add the remaining two tablespoons of oil to the pan.

    Heat the oil over medium-high heat, and when the oil is hot, add the tomatoes. Cook occasionally stirring until the tomatoes are blistered on all sides, which should take about three-four minutes.

    Cooking cherry tomatoes in a skillet for Pan Fried Fish with Blistered Tomatoes

    Remove the tomatoes from the pan and cover to keep warm.

    How to make the lemon, parsley, butter sauce:

    Add the butter to the pan, turn down the heat to medium.  When the butter has melted, add the scallions and capers. Cook for about one minute and remove from the heat. Add the lemon juice and parsley. Stir to combine.

    Lemon, butter and parsley in a skillet for Pan Fried Fish with Blistered Tomatoes

    Assembly:

    Plate the fish and add a serving of the blistered tomatoes. Top both the fish and tomatoes with the lemon, parsley and butter sauce. Top the tomatoes with crumbled feta cheese and serve immediately.

    Pan Fried Fish with Blistered Tomatoes on a white plate garnished with crumbled feta cheese

    Sharon’s Tips:

    Although it looks like a lot of steps, this recipe comes together very quickly. For the best results, gather your ingredients and have everything prepped and ready before you begin.

    This recipe calls for fish fillets that are about ¾ inch thick. If your fillets are thicker or thinner, they will take more or less time to cook.

    I used fresh grouper fillets for this pan-fried fish recipe, but you could use any firm white fish such as flounder, halibut, bass, snapper, or tilapia. 

    More fish recipes:

    If you like fish as we do, you might also be interested in these other popular recipes: Pan-Seared Grouper with Gremolata, Blackened Mahi Mahi, Baked Grouper with Tomatoes and Artichokes, Easy Baked Parmesan Grouper Fillets, Mediterranean Grouper, Pan-Seared Snapper, and Mango Salsa, and Grilled Grouper with Mango Salsa.

    ★ 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!

    Pan Fried Fish with Blistered Tomatoes on a white plate garnished with crumbled feta cheese

    Pan-Fried Fish with Blistered Tomatoes Recipe

    Sharon Rigsby
    In this Pan Fried Fish and Blistered Tomatoes recipe, fresh grouper fillets are quickly seared, then cherry tomatoes are cooked until their skins are charred, which gives them a uniquely sweet flavor. A decadent lemon, parsley, butter sauce full of scallions and briny capers finishes off this light summer meal.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Dish, Side Dish
    Cuisine American
    Servings 4 servings
    Calories 389 kcal

    Ingredients
      

    Pan-Fried Fish Ingredients:

    • 2 lbs fresh grouper fillets skin removed, about ¾ inch thick, or four 6-8 oz filets* see notes
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 4 tablespoon olive oil divided

    Blistered Tomatoes Ingredients:

    • 2 pints fresh cherry tomatoes
    • 2 tablespoon capers drained
    • 4 scallions white parts only, minced
    • ¼ cup feta cheese crumbled, for garnish

    Lemon, Parsley, and Butter Sauce Ingredients:

    • 4 tablespoon unsalted butter
    • 2 tablespoon fresh lemon juice
    • 2 tablespoon Italian parsley chopped

    Instructions
     

    Pan Fried Fish Directions:

    • Rinse off the fish fillets, and blot dry with a paper towel.
    • Season both sides of the filets with salt and pepper.
    • Preheat a large non-stick skillet over medium-high heat for one minute.
    • Add 2 tablespoons of olive oil and heat until the oil shimmers. (This should take about one minute.)
    • Add the fish fillets, with the side the skin was on down and cook for approximately 4 minutes or until the fish is golden brown.
    • Use a fish turner or pancake turner and carefully turn the fish over to cook on the opposite side. Cook the fish for an additional 3 minutes or it becomes opaque and flakes easily.
    • Carefully remove the fish from the pan, place on a plate covered loosely with foil to keep warm.

    Blistered Tomatoes Directions:

    • When the fish are done, wipe out the skillet with a paper towel and add the remaining 2 tablespoons of oil to the pan.
    • Heat the oil over medium-high heat, and when the oil is hot, add the tomatoes. Cook, stirring occasionally until the tomatoes are blistered on all sides which should take about 3-4 minutes.
    • Remove the tomatoes from the pan and cover to keep warm.

    Lemon, Parsley, and Butter Sauce Directions:

    • Add the butter to the pan, turn down the heat to medium. When the butter has melted, add the scallions and capers. Cook for about 1 minute and remove from the heat. Add the lemon juice and parsley. Stir to combine.

    Assembly:

    • Plate the fish and add a serving of the blistered tomatoes. Top both the fish and tomatoes with the lemon, parsley and butter sauce. Top the tomatoes with crumbled feta cheese. Serve immediately.

    Notes

    Although it looks like a lot of steps, this recipe comes together very quickly. For the best results, gather your ingredients and have everything prepped and ready before you begin.
    This recipe calls for fish fillets that are about ¾ inch thick. If your fillets are thicker or thinner, they will take more or less time to cook.
    I used fresh grouper fillets for this pan-fried fish recipe, but you could use any type of firm white fish such as flounder, halibut, bass, snapper or tilapia. 

    Nutrition

    Calories: 389kcalCarbohydrates: 12gProtein: 41gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 126mgSodium: 427mgPotassium: 641mgFiber: 4gSugar: 7gVitamin A: 3000IUVitamin C: 52mgCalcium: 100mgIron: 3.2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Ben Myhre

      June 08, 2018 at 6:53 am

      This does look light and tasty! Those tomatoes look like a nice side dish. I have been eating so awful lately and I need to get a good meal in here.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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