Best 2 Skillet Braised Grouper With Tomatoes Onions And Capers Recipes

Indulge in a culinary journey with our delightful Skillet-Braised Grouper with Tomatoes, Onions, and Capers recipe. This delectable dish tantalizes taste buds with tender grouper fillets nestled amidst a flavorful medley of sun-ripened tomatoes, aromatic onions, and briny capers. Prepared in a single skillet for effortless cleanup, this recipe promises a symphony of flavors that will leave you craving more.

Alongside this main course marvel, discover a treasure trove of equally enticing recipes within the article. Embark on a culinary adventure with our zesty Lemon-Caper Sauce, adding a vibrant touch to any dish. Elevate your meals with our versatile Tomato-Onion Relish, a perfect complement to grilled meats or fish. And for those seeking a delightful side dish, our Capers and Parsley Butter will add a touch of elegance to your culinary creations.

Let's cook with our recipes!

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

GROUPER WITH TOMATO AND BASIL

Grouper with Tomato and Basil image

Categories Fish Tomato Quick & Easy Summer Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Accompaniment: fresh corn spoon bread

Steps:

Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.

Tips:

Choose fresh, firm grouper fillets. Look for fillets that are opaque and have a slightly sweet smell. Avoid fillets that are discolored or have a strong fishy odor.
Season the grouper fillets liberally with salt and pepper. This will help to enhance the natural flavor of the fish.
Sear the grouper fillets in a hot skillet until they are golden brown on both sides. This will help to create a crispy crust and prevent the fish from falling apart.
Add the tomatoes, onions, capers, and white wine to the skillet. Bring to a simmer and cook for 10-12 minutes, or until the tomatoes are softened and the onions are translucent.
Serve the grouper fillets with the tomato sauce and a side of rice or vegetables.

Conclusion:

This skillet-braised grouper with tomatoes, onions, and capers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection and the tomato sauce is flavorful and tangy. Serve with a side of rice or vegetables for a complete meal.