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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, allowing the mixture to thicken slightly.

Step 5

Add the green olives, capers, pickled jalapeños, oregano, cumin, and bay leaves. Stir to combine all the ingredients.

Step 6

Pour in the chicken or seafood stock and bring the mixture to a simmer. Season with salt and black pepper to taste.

Step 7

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.

Step 8

Remove the skillet from the heat, discard the bay leaves, and garnish the dish with freshly chopped cilantro.

Step 9

Serve immediately, optionally paired with rice, crusty bread, or sautéed vegetables.

Nutrition Facts

Serving size	1743.6 grams (1743.6g)

Amount per serving	% Daily Value*
Calories	1763

Total Fat 91.20g	117%
Saturated Fat 16.40g	82%
Polyunsaturated Fat 4.00g
Cholesterol 252mg	84%
Sodium 8334mg	362%
Total Carbohydrate 51.50g	19%
Dietary Fiber 18.40g	66%
Total Sugars 17.90g
Protein 178.10g	356%

Vitamin D 0IU	0%
Calcium 594mg	46%
Iron 11mg	62%
Potassium 4431mg	94%

*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.

Source of Calories

Fat: 47.2%

Protein: 41.0%

Carbs: 11.8%