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Skillet-Braised Grouper with Tomatoes, Onions, and Capers
Skillet-Braised Grouper with Tomatoes, Onions, and Capers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Tender grouper fillets with tomatoes, onions, and capers for a flavorful and easy meal.
Ingredients:
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 (6 ounce) fillets grouper fillets
  • sea salt and ground black pepper to taste
  • 0.5 cup chopped red onion
  • 3 cloves garlic, minced
  • 3 cups chopped Roma tomatoes
  • 2 tablespoons red wine vinegar
  • 1 teaspoon agave nectar
  • 0.25 cup capers, drained
  • 4 tablespoons snipped fresh parsley
Instructions:
  • In a large nonstick skillet, warm 1 tablespoon of olive oil over medium-high heat. Gently pat dry the grouper fillets and place them in the skillet. Sear for about 2 minutes until lightly browned. Transfer the fillets to a plate. Season the uncooked side with a sprinkle of salt and pepper. Keep warm until ready to serve.
  • Pour the remaining olive oil into the skillet and sauté the onion over medium heat for 1 minute. Stir in the garlic and cook for an additional 30 seconds to 1 minute. Add the tomatoes, red wine vinegar, and agave. Push the vegetables to one side of the skillet.
  • Place the fillets back in the skillet with the uncooked side facing down. Spread the vegetables evenly on and around the fish. Sprinkle capers over the top and season with salt and pepper. Cook without covering until the thickest part of the fillet flakes easily with a fork, about 4 to 5 minutes.
  • Plate each fillet alongside the vegetables and top with a sprinkle of fresh parsley for an added touch of color and flavor.

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