Grouper Verzcruz
Dive into the vibrant flavors of coastal Mexico with Grouper Veracruz, a zesty and aromatic seafood dish that’s sure to impress. This recipe features tender grouper fillets lightly seared to golden perfection, then simmered in a bold tomato-based Veracruz sauce brimming with green olives, capers, pickled jalapeños, and fragrant spices like oregano and cumin. A touch of lime juice brightens the fish, while a simmer in chicken or seafood stock infuses every bite with savory depth. Quick to prepare in under an hour, this one-pan dish is perfect for weeknights yet elegant enough for entertaining. Serve it with rice, crusty bread, or sautéed vegetables to soak up the vibrant sauce and bring a taste of Veracruz to your table.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) grouper fillets
- 1 whole (juiced) lime
- 3 tablespoons olive oil
- 1 large (sliced thinly) yellow onion
- 4 cloves (minced) garlic
- 4 whole (diced) roma tomatoes
- 2 tablespoons tomato paste
- 1 cup (sliced) green olives
- 2 tablespoons capers
- 2 tablespoons (chopped) pickled jalapeños
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 whole bay leaves
- 1 cup chicken or seafood stock
- 2 tablespoons (chopped) fresh cilantro
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
Instructions
Rinse the grouper fillets under cold water and pat them dry with paper towels. Drizzle the lime juice over the fillets, season them lightly with salt and pepper, and set aside to marinate for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fillets and sear them for 2 minutes per side, or until lightly golden. Transfer the fillets to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, allowing the mixture to thicken slightly.
Add the green olives, capers, pickled jalapeños, oregano, cumin, and bay leaves. Stir to combine all the ingredients.
Pour in the chicken or seafood stock and bring the mixture to a simmer. Season with salt and black pepper to taste.
Gently nestle the seared grouper fillets back into the skillet, spooning some of the sauce over them. Reduce the heat to low, cover the skillet, and let the fillets simmer for 10–12 minutes until the fish is cooked through and flaky.
Remove the skillet from the heat, discard the bay leaves, and garnish the dish with freshly chopped cilantro.
Serve immediately, optionally paired with rice, crusty bread, or sautéed vegetables.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
