Mediterranean Grouper

By John Crowley

  • 4 grouper fillets (5 ounces each)

  • 1 tablespoon Greek seasoning

  • 1 tablespoon plus

  • 1 teaspoon extra virgin olive oil

  • Topping:

  • 4 cups chopped fresh spinach

  • 2 medium plum tomatoes, diced

  • 1 teaspoon crushed garlic

  • 2 tablespoons dry white wine

  • 1/4 cup reduced-fat feta cheese

  1. Rinse the fillets with cool water and pat dry with paper towels. Sprinkle both sides of each filletwith some of the Greek seasoning.Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the fish and cook for several minutes, until nicely browned on the bottom.Turn the fillets, cover, and cook for several minutes more, until the fish turns opaque and flakes easily with a fork. Remove the fish from the skillet and set aside to keep warm.Add the spinach, tomatoes, garlic, and wine to the skillet. Cook over medium-high heat for a couple of minutes, until the spinach is wilted and the tomatoes just begin to soften. Add a little more wine if the skillet starts to dry out, but only enough to prevent scorching.Place a fish fillet on each of 4 serving plates and top each fillet with a quarter of the vegetable mixture and a sprinkling of the feta cheese. Serve hot.

Nutritional Facts

Per serving
Total Fat
Saturated Fat
Total Carbohydrates

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3 replies

Type1Lou 2012-03-31 12:53:27 -0500 Report

The 3rd ingredient listed is "1 tablespoon plus"…is something missing?…or should it read " 1 tablespoon plus 1 teaspoon of extra virgin Olive oil"? (actually, a total of 4 teaspoons of olive oil since 1 tablespoon=3teaspoons). It sounds yummy and I've been trying to increase fish in my diet…and I bet you could substitute most kinds of fish as well. Can't wait to try it!