If you’ve been searching for a dish that captures the bright, Mediterranean flavors of the sea and garden all in one pan, the Pan-Fried Grouper with Blistered Cherry Tomatoes and Feta Recipe is your new best friend. This recipe brings together tender, golden grouper fillets with the juicy burst of blistered cherry tomatoes, the salty tang of capers, and the creamy richness of crumbled feta. It’s an effortless weeknight dinner that feels fancy, yet comes together in just about 20 minutes. Get ready to savor a plateful bursting with textures and flavors that will quickly become a staple in your kitchen.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients, each playing a unique role in creating a balanced and flavorful meal. From tender fish to bright tomatoes and tangy cheese, these essentials create a dish that’s as delightful to eat as it is quick to prepare.
- 2 lbs fresh grouper fillets: Skin removed and about 3/4 inch thick, this flaky white fish is perfect for pan-frying and absorbs flavors beautifully.
- 1/2 tsp kosher salt: Enhances the natural taste of the fish and tomatoes without overpowering them.
- 1/4 tsp ground black pepper: Adds a gentle warmth and depth to the dish.
- 4 Tbsp olive oil (divided): Used for a golden sear on the fish and to blister the tomatoes, bringing out their natural sweetness.
- 2 pints fresh cherry tomatoes: These burst with juicy flavor when blistered, giving the dish its vibrant color and freshness.
- 2 Tbsp capers (drained): Provide a briny punch that perfectly complements the mild grouper.
- 4 scallions (white parts only, minced): Deliver subtle onion notes that blend smoothly into the tomato sauce.
- 1/4 cup feta cheese (crumbled): Adds creamy saltiness and a lovely tangy finish when sprinkled on top.
- 4 Tbsp unsalted butter: Melts into the tomatoes and fish for a rich, silky texture.
- 2 Tbsp fresh lemon juice: Brightens every component with a zesty kick.
- 2 Tbsp Italian parsley (chopped): Fresh herbaceous notes that lift the dish with color and aroma.
How to Make Pan-Fried Grouper with Blistered Cherry Tomatoes and Feta Recipe
Step 1: Prepare the Fish
Start by patting your fresh grouper fillets dry with paper towels—this step is crucial to getting that perfect golden crust. Season both sides lightly but thoroughly with kosher salt and ground black pepper to enhance the flavor naturally without masking the fish’s delicate taste.
Step 2: Pan-Fry the Grouper
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully lay the fillets in the pan, giving each enough space to avoid crowding. Cook the fish for about 3-4 minutes on each side until a crispy, golden-brown crust forms and the fish flakes easily with a fork. Once cooked, transfer the fillets to a warm plate and loosely cover.
Step 3: Blister the Cherry Tomatoes and Build the Sauce
In the same skillet, add the remaining 2 tablespoons of olive oil and 4 tablespoons of butter. Once the butter is melted, toss in the cherry tomatoes and capers. Let the tomatoes blister and soften for 4-5 minutes, stirring occasionally but allowing them to char slightly to develop sweetness and depth. Stir in the minced scallions and fresh lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
Step 4: Bring It All Together
Return the grouper fillets to the skillet nestling them gently among the blistered tomatoes. Spoon some of the tomato sauce over the fish and sprinkle the chopped Italian parsley on top. Finally, sprinkle the crumbled feta cheese over everything just before serving for that irresistible creamy, tangy finish.
How to Serve Pan-Fried Grouper with Blistered Cherry Tomatoes and Feta Recipe
Garnishes
To really elevate your presentation, add a scattering of extra fresh parsley and a few lemon wedges on the side. A drizzle of high-quality extra virgin olive oil over the top right before serving enhances the fruity tones and adds a luxuriously silky finish.
Side Dishes
This dish pairs wonderfully with simple sides like garlic buttered green beans or roasted asparagus for a crisp, green contrast. For a heartier meal, try serving it alongside creamy polenta or a light couscous salad to soak up the vibrant tomato sauce.
Creative Ways to Present
For an eye-catching meal, serve the grouper and tomato mixture over a bed of sautéed spinach or wilted arugula. You can also plate it atop warm, toasted flatbread for a rustic, hand-held option that’s perfect for casual dinners or entertaining guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and there’s a good chance you will!), place them in an airtight container and store in the refrigerator for up to two days. The flavors meld beautifully overnight, making the dish just as delicious the next day.
Freezing
While fresh grouper tastes best, you can freeze cooked leftovers for up to one month. Make sure to store the fish and tomatoes in a freezer-safe container, with minimal air to prevent freezer burn. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the dish in a non-stick skillet over low heat to preserve the fish’s moisture and avoid drying out the tender tomatoes. Avoid using the microwave as it can make the fish rubbery and the tomato sauce watery.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While grouper is ideal for its firm texture and mild flavor, other white fish such as snapper, halibut, or cod will work beautifully as well.
Is it necessary to remove the skin from the grouper fillets?
Removing the skin helps the fillets cook evenly and get that lovely golden crust when pan-fried. However, if you enjoy crispy skin, you can leave it on and cook skin-side down first.
Can I prepare the blistered tomatoes in advance?
You can blister the cherry tomatoes ahead of time and gently reheat before serving, but for the freshest taste and best texture, it’s ideal to prepare the tomatoes right before plating.
What can I substitute for capers if I don’t have any?
If you don’t have capers, you can use chopped green olives or a small splash of brine to add that salty tang that complements the fish so well.
Is this recipe gluten-free?
Yes! This Pan-Fried Grouper with Blistered Cherry Tomatoes and Feta Recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten.
Final Thoughts
Give this Pan-Fried Grouper with Blistered Cherry Tomatoes and Feta Recipe a try and you’ll soon understand why it’s a beloved dish in my kitchen. It’s quick, vibrant, and packed with a harmonious blend of flavors that feel both elegant and delightfully comforting. Whether you’re cooking for a casual weeknight or a special occasion, this recipe delivers every time with little fuss and maximum satisfaction.
Print
Pan-Fried Grouper with Blistered Cherry Tomatoes and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Description
This Pan-Fried Fish with Blistered Tomatoes recipe offers a vibrant and flavorful dish featuring fresh grouper fillets pan-seared to perfection and topped with blistered cherry tomatoes, capers, and scallions. Garnished with crumbled feta cheese, fresh lemon juice, and Italian parsley, this quick and elegant meal comes together in just 20 minutes, making it perfect for a healthy weeknight dinner or casual entertaining.
Ingredients
Fish
- 2 lbs fresh grouper fillets (skin removed, about 3/4 inch thick, or four 6–8 oz filets)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp olive oil (for cooking fish)
Sauce and Toppings
- 2 pints fresh cherry tomatoes
- 2 Tbsp capers (drained)
- 4 scallions (white parts only, minced)
- 2 Tbsp olive oil (for tomatoes)
- 4 Tbsp unsalted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp Italian parsley (chopped)
- 1/4 cup feta cheese (crumbled, for garnish)
Instructions
- Prepare the fish. Pat the grouper fillets dry with paper towels to ensure a good sear. Season both sides evenly with kosher salt and ground black pepper to enhance the fish’s natural flavor.
- Cook the fish. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the fillets and cook for about 3-4 minutes per side, or until the fish is golden brown on the outside and just cooked through inside. Transfer the cooked fillets to a warm plate and cover loosely to keep warm.
- Blister the tomatoes and prepare the sauce. In the same skillet, add the remaining 2 tablespoons of olive oil. Add cherry tomatoes and cook over medium heat, stirring occasionally, until the tomatoes blister and soften, about 4-5 minutes. Stir in drained capers and minced scallions. Add unsalted butter and fresh lemon juice, allowing the butter to melt and combine, creating a flavorful sauce.
- Assemble and serve. Return the fish to the skillet briefly to warm through with the tomato mixture, then sprinkle chopped Italian parsley and crumbled feta cheese on top. Serve immediately, spooning the blistered tomato and caper mixture over the fish for a vibrant and delicious meal.
Notes
- Do not overcrowd the pan when cooking the fish to maintain a good sear.
- If grouper is not available, other firm white fish like snapper or halibut work well.
- Adjust lemon juice to taste for desired brightness.
- For a lower-fat option, reduce butter to 2 tablespoons or substitute with olive oil.
