Mediterranean Grouper Recipes

MEDITERRANEAN GROUPER RECIPE

Steps:

• 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.

MEDITERRANEAN-STYLE BAKED GROUPER WITH TOMATOES AND OLIVES

Steps:

• Heat oven to 400 degrees F.
• Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
• Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil (I used Early Harvest Greek EVOO). Arrange cherry tomatoes and olives on top of the fish fillets.
• Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
• Remove from heat and add fresh dill (or your favorite herb). Enjoy!

OUR 25+ BEST GROUPER RECIPES (+BLACKENED GROUPER)

Steps:

• Squeeze the lime juice over the grouper and dry.
• Season the fish with the seasoning on both sides.
• Cook the grouper in a pan with the olive oil on both sides until done.

MEDITERRANEAN GROUPER WITH LEMON-CAPER WINE SAUCE

Steps:

• 1. Season fillets with salt and pepper.
• 2. Heat oil in a large skillet. When hot, add the fillets with the skin side down, and cook 3 to 5 minutes or until the bottom is nicely browned and a light golden tone.
• 3. Turn fillets over, and add 1/4 cup lemon juice, 1 to 2 Tbsp lemon zest, capers, garlic and wine. Cover the pan (in case the pan sauce spatters), and cook 4 to 6 minutes or until fillets until done and the flesh is firm and flakes easily when tested with a fork.
• 4. Arrange fillets on 4 individual plates, and pour the lemon/caper wine pan sauce over each fillet. Garnish servings with chopped parsley and lemon wedge, and serve immediately.