Prep 10 mins
Cook 20 mins
The New Mayo Clinic Cookbook. Healthy and flavorful!
- 24 ounces grouper fillets
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tomatoes, peeled and seeded, then diced
- 5 large pimento stuffed olives
- 1 tablespoon capers, rinsed
- 1 jalapeno chile, seeded and cut into 1-inch julienne
- 2 tablespoons fresh lime juice
- Sprinkle the grouper steaks on both sides with 1/4 tsp of the salt and 1/8 tsp of the pepper. In a large, nonstick frying pan, heat 1 1/2 tsp of the olive oil over medium high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes per side. Transfer to a plate and keep warm.
- Reduce the heat to medium and add the remaining 1 T. olive oil to the pan. Add the onion and saute until soft and lightly golden, about 6 minutes. Add garlic and saute 1 minute more.
- Add the tomatoes, olives, capers, and jalapeno and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoons salt and 1/8 teaspoons pepper.
- Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, 6-8 minutes.
- Transfer the grouper steaks to warmed individual plates/ Stir the lime juice into the vegetables and pan juices and spoon some sauce over each steak. Serve immediately.
yummy over pasta. thank you!
We liked this. I'm always looking for new ways to prepare fish, and DH loves olives. Very nice mediterrean flavor.
delicious! the only thing I changed was the tomatoes, I used organic chunky tomato can, drained and reserved most of the juice for later since I needed more "juicy" sauce because I served my fish with lobster ravioli (I need more to coat the pasta). simple, classic and so worth it!!! I will do it again and again! thanks!