Skillet-Braised Grouper with Tomatoes, Onions, and Capers

Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 264 Calories

Ingredients

• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• ½ cup chopped red onion
• sea salt and ground black pepper to taste
• 1 teaspoon agave nectar
• 2 tablespoons extra-virgin olive oil, divided
• ¼ cup capers, drained
• 4 (6 ounce) fillets grouper fillets
• 3 cups chopped Roma tomatoes
• 4 tablespoons snipped fresh parsley (Optional)

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.

Step 2

Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.

Step 3

Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.

Step 4

Serve each fillet with vegetables. Garnish with fresh parsley.