Mediterranean Grouper with Tomato-Cucumber Salad

If you are looking for lighter, fresher meals to serve your family now that summer is approaching, you simply must try this Mediterranean Grouper recipe!

Course Fish & Seafood Recipes

Cuisine Mediterranean

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 447kcal

Author Michelle Ordever

Ingredients

For the Tomato-Cucumber Salad

2 cups cherry or grape tomatoes quartered
½ medium red onion finely diced
1 large cucumber chopped
⅓ cup Kalamata olives drained and chopped
4 oz 100g Feta cheese, crumbled
3 Tbsp fresh lime juice
Sea salt and black pepper to taste

Remaining Ingredients

1 Tbsp extra virgin olive oil
2-3 cloves garlic finely chopped
1 large organic lemon sliced thin
4 6-oz/170g grouper or other mild white fish fillets
Sea salt and black pepper to taste
2 Tbsp capers drained

To Serve

1 large lemon cut into 8 wedges
Fresh thyme sprigs for garnish

Instructions

Prepare the tomato-cucumber salad by combining the tomatoes, onion, cucumber, olives, Feta cheese, and lime juice in a large bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
Heat the olive oil and garlic in a large cast-iron skillet or frying pan over medium heat. Add the lemon and capers and sauté for 2 minutes until the lemon softens and develops a bit of color.
Add the grouper to the pan and generously season with salt and black pepper. Cook for 3-4 minutes per side, or until the fillets are cooked through. (Cook time will vary depending on how thick the fillets are. The fillets are done when they flake easily with a fork).
Remove from heat and add the tomato-cucumber skillet to the pan. Cover for 1-2 minutes, or just until the cheese is softened and the other ingredients are warmed through.
To serve, top with fresh thyme sprigs, if desired, and offer the lemon wedges on the side. Enjoy!

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