Mediterranean Grouper with Tomato-Cucumber Salad
Prep time: 10 minutes
Cook time: 10-12 minutes
Serves: 4
Tomato-Cucumber Salad Ingredients:
2 c. cherry or grape tomatoes, quartered
½ medium red onion, finely diced
1 large cucumber, chopped
1/3 c. Kalamata olives, drained and chopped
4 oz. Feta cheese, crumbled
3 T. fresh lime juice
Sea salt and black pepper, to taste
Remaining Ingredients:
1 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 large organic lemon, sliced thin
4 6-oz. grouper or other mild white fish fillets
Sea salt and black pepper, to taste
2 T. capers, drained
To serve:
1 large lemon, cut into 8 wedges
Fresh thyme sprigs, for garnish
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 over medium heat. Add the lemon and capers and sauté until the lemon softens and develops a bit of colour, approximately 2 minutes.
Add the grouper to the skillet 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 skillet. Cover for 1-2 minutes, or just until the cheese is softened and the other ingredients are warmed through. To serve, topped with fresh thyme sprigs, if desired, and offer the lemon wedges on the side. Enjoy!
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