Vibrant pops of fire-roasted tomatoes pair with briny olives and capers in this Paleo Sautéed Grouper that’s sure to please your family’s palate. Grouper is a mild fish that shines alongside the bold flavors of this tomato-olive sauce. Thanks to canned tomatoes and fast-cooking fish, the entire recipe comes together in just under 30 minutes, making it a great choice for weeknight dinners. Want more Paleo recipes? Check out the meal plan here.
- 3 tablespoons coconut oil, divided
- 2 cloves garlic, minced
- 2 (141/2-oz) cans fire-roasted diced tomatoes, undrained
- ⅓ cup coarsely chopped green olives
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon crushed red pepper
- 6 (6-oz) grouper fillets
- ½ teaspoon salt
- ½ teaspoon pepper
- Heat 1 tablespoon oil in a saucepan over medium heat; add garlic, and sauté 1 minute.
- Add tomatoes, olives, capers, thyme and red pepper flakes; cook 10 minutes or until thoroughly heated and slightly thickened.
- Meanwhile, heat remaining oil in a large nonstick skillet over medium-high heat; sprinkle grouper with salt and pepper.
- Cook grouper, in batches if needed, 3 minutes per side or until fish flakes with a fork.
- Spoon sauce over grouper before serving.
Our Paleo meal plan writer and Food and Wine expert, Scott Jones, shot this photo after he tested the recipe. If you want to check out our Paleo Meal Plan and join in on the paleolithic craze, be our guest!