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Mediterranean Poached Grouper

Happy Friday! Last night I tried a recipe from one my favorite, new blogs that specialize on Mediterranean cuisine. I modified several things, which are in my version of the recipe below. However, the original can be found here. This dish turned out full of flavor and it'll definitely be added to the rotation! You could use this for several varieties of white fish. Enjoy!


1 tb olive oil

1 lb fresh black grouper (or fish of your choice, but I'd stick to a white fish)

1/2 tsp dried oregano

1/2 tsp dried coriander

1/4 tsp ground paprika

1/4 tsp each of salt and pepper

1/4 cup shallot, diced

3-4 garlic cloves, minced

1 1/4 cup veggie stock

1/4 cup dry white wine

1 large lemon, zested and juiced

1/4 cup fresh parsley, chopped

1 tb capers, drained


In a small bowl, combine the oregano, coriander, paprika, salt, and pepper. Pat the fish dry and rub both sides with the spice rub. Set aside at room temperature for a few minutes. In a large skillet (cast iron works great), add 1 tb olive oil to coat the skillet. Heat over medium heat and add the onions. Cook over medium-low heat for 2-3 minutes, making sure you're not burning the onion. Add in the garlic and cook for another 30 seconds. Add the veggie stock, wine, lemon juice and zest, parsley, and capers. Bring liquid to a simmer, reduce heat to low, and carefully add the fish into the skillet. Cover the skillet with a lied and cook on low for 8-10 minutes, or until the fish is flaky. Remove the skillet from the heat. Spoon some of the sauce over the fish and cut into desired portions (if you cooked the fish in one piece) and serve over your favorite side (I used frozen orzo with spinach as a shortcut). Be sure to spoon some of the sauce over the dish once plated.


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