Seared Grouper with Mediterranean Salsa



Serving size

4 ounces fish with salsa
30 Minutes
60 minutes

This recipe can be multiplied and makes good leftovers. The salsa will keep for about 48 hours and goes well with chilled fish.


Seared Grouper with Mediterranean Salsa


1 Small Shallots, raw (minced)
4 small Green olives (black olives; coarsely chopped)
1 small whole (2-2/5 inch dia) Tomatoes (chopped)
1 Tbsp. Pine nuts
1 Tbsp. Fresh oregano
2 Tbsp. Fresh parsley (coarsely chopped)
1 Tbsp., drained Capers
1/4 tsp. Salt
1 to taste Black pepper
5 tsp. Olive oil (divided)
2 tsp. Balsamic vinegar
8 ounces Fresh whitefish (2 4-ounce filets grouper, cod or halibut)


Place the shallot, olives, tomatoes, pine nuts, oregano, parsley, capers, salt, pepper, 4 teaspoons of the olive oil and vinegar in a bowl. Fold together. Chill for at least an hour.

Place a large skillet over high heat. Add 1 teaspoon olive oil. When hot add the fish. Sear on one side for about 5 minutes. Turn and cook for another 4 to 6 minutes.

Serve topped with the salsa.

Serve this recipe with one of these starch side dishes.

Cheesy Quinoa

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Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…


Serve this recipe with one of these vegetable side dishes.

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

O.K., salsa is Mexican and likely originated with the Incas (remember that tomatoes were taken back to Europe from the New World). Even so, I came across a recipe for a tomato and olive salsa that I wasn’t all that impressed with and elaborated on that. After coming up with this I found that I wasn’t the first (no one ever really is).

This is great with almost any fish and is more of a Spring or Summer dish maybe but there are times during the winter when I want these fresh, bright flavors. If you don’t have great, fresh summer tomatoes, choose grape or cherry tomatoes. They’ll give this a much brighter taste year ’round.

"Failure is not disgrace. It's just a pitch that you missed and you better get ready for the next one. The next one might be the shot heard 'round the world."

Craig Ferguson, Comic