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.
1 ¼poundsfresh grouper filletsabout one-inch thick, cut into four individual serving size pieces
1lemonzested and juiced
¾cuplarge green olivesrinsed, pitted, and coarsely chopped
2tablespoonscapersdrained and rinsed
4tablespoonsextra virgin olive oil
½cupItalian parsley leavesloosely packed and coarsely chopped
½teaspoonground black pepper
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.
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.