Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
Ingredients
Directions
Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
Serve fillets with vegetables; garnish with parsley.
Cook's Notes:
Substitute honey for agave if desired.
Use 3 cups cherry tomatoes, halved, instead of Roma tomatoes, if desired.
Cooking time for fish will vary, depending on the thickness of fillets.
Nutrition Facts (per serving)
| 264 | Calories |
| 9g | Fat |
| 11g | Carbs |
| 35g | Protein |
