Mediterranean-Style Grouper with Blistered Tomatoes - Whole30
This Mediterranean-Style Grouper with Blistered Tomatoes is super easy, full of flavour and requires only a few ingredients.
Servings: 2 servings
Ingredients
- 2 6- ounce grouper filets deboned and skinless
- Kosher salt and freshly-cracked black pepper to taste
- 2 tablespoons extra-virgin olive oil divided, plus extra, as needed
- 1 tablespoon grass-fed butter substitute ghee for Whole30
- 1 pint cherry tomatoes
- 1 small shallot finely chopped
- 2 cloves garlic finely chopped
- 1/2 cup seafood broth substitute white wine for a more indulgent option
- Juice of ½ lemon
- 1 tablespoon capers packed in brine with 1 teaspoon of the brining liquid
- ¼ teaspoon dry oregano
- 1 tablespoon finely chopped fresh parsley
Instructions
- Pat the grouper filets very dry with paper towel. Drizzle with 1 teaspoon olive oil and massage to coat. Lightly season both sides of each filet with salt and pepper.
- Preheat a stainless-steel or non-stick frying pan over medium heat. Add 1 tablespoon of olive oil and the butter or ghee. Heat until the butter has melted. Carefully add the fish to the pan and cook, undisturbed until golden brown, 3 to 4 minutes. Flip and cook the other side of the filets until golden brown and the thickest part of the fish is opaque and flaky, around 3 more minutes. Transfer the fish to a serving platter and tent with foil to keep warm.
- Wipe the pan clean and add 1 tablespoon olive oil. Add the tomatoes and cook, stirring occasionally, until the tomatoes have lightly blistered, around 2 minutes. Add the shallots and garlic and cook, stirring, 30 seconds. Add the seafood broth, lemon juice, capers and oregano and cook, stirring, until the liquid has reduced by ¼ in volume, around 3 minutes. Taste for seasoning and adjust with salt and pepper as desired. Add the parsley and stir through to combine.
- Pour the tomatoes overtop of the fish, drizzle over a small amount of olive oil, and serve with sautéed vegetables, potatoes or rice.