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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Serve each fillet with vegetables. Garnish with fresh parsley.

Cook's Notes:

Substitute honey for agave if desired.

Use 3 cups cherry tomatoes, halved, instead of Roma tomatoes, if desired.

Cooking time for fish will vary, depending on the thickness of the fillet.

Nutrition Facts

263.9 calories; protein 34.9g 70% DV; carbohydrates 10.5g 3% DV; fat 8.9g 14% DV; cholesterol 62.4mg 21% DV; sodium 415.3mg 17% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
I made a few changes due to what I had on hand. I made this dish using tilapia, honey and two cans of Rotel diced tomatoes with green chilies. The wife and I both loved it. This was a nice change up from often times a boring, rather bland ‘whitefish’. I’ll definitely be making this again. Read More