Indulge in the flavors of the Mediterranean with this simple yet satisfying recipe for Mediterranean Grouper accompanied by a refreshing Tomato-Cucumber Salad. In just a few easy steps, you can create a delicious and healthy meal that will transport your taste buds to the sunny shores of the Mediterranean.

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Mediterranean Grouper with Fresh Tomato-Cucumber Salad

First, let’s talk about the star of the show: the Tomato-Cucumber Salad. Bursting with vibrant colors and fresh ingredients, this salad is a perfect complement to the mild, flaky grouper. Simply combine quartered cherry or grape tomatoes, finely diced red onion, chopped cucumber, tangy Kalamata olives, and crumbled Feta cheese in a large bowl. Drizzle with fresh lime juice and season with sea salt and black pepper to taste. Give it a good stir, and your refreshing salad is ready to set aside while you prepare the rest of the meal.

Cast Iron Mediterranean Grouper

Now, onto the main course. Heat a tablespoon of extra virgin olive oil in a large cast iron skillet over medium heat. Add finely chopped garlic, thin slices of organic lemon, and tangy capers to infuse the oil with flavor. Sauté until the lemon softens and begins to develop a bit of color, which should take about 2 minutes.

Next, it’s time to add the star ingredient: the grouper fillets. Season them generously with sea salt and black pepper before carefully placing them in the skillet. Cook for 3-4 minutes on each side, depending on the thickness of the fillets. You’ll know they’re done when they easily flake apart with a fork.

Once the grouper is cooked through, it’s time to bring everything together. Add the prepared Tomato-Cucumber Salad to the skillet, covering it for just 1-2 minutes to allow the flavors to meld together. The warmth of the skillet will gently soften the Feta cheese and warm the other ingredients, creating a harmonious blend of flavors and textures.

To serve, garnish with fresh thyme sprigs for a pop of color and flavor, if desired, and offer lemon wedges on the side for an extra burst of citrus freshness. Each bite of this Mediterranean-inspired dish is a delightful symphony of flavors, from the flaky grouper to the tangy tomato-cucumber salad.

Whether you’re looking for a quick and easy weeknight dinner or planning a special meal for guests, this Mediterranean Grouper with Tomato-Cucumber Salad is sure to impress. With its fresh, wholesome ingredients and vibrant flavors, it’s a taste of the Mediterranean you won’t soon forget. Enjoy!

Mediterranean Grouper with Fresh Tomato-Cucumber Salad

Recipe by Easy Clean Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

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
1 large lemon, cut into 8 wedges (optional garnish)
Fresh thyme sprigs, for garnish

Directions

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 color, 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!

Also Try: Pan-seared Swordfish with Rainbow Salad