Puttanesca-Style Grilled Grouper with Blistered Cherry Tomatoes and Kalamata Olives

Puttanesca-Style Grilled Grouper with Blistered Cherry Tomatoes and Kalamata Olives ingredients

• 1.5 lbs Grouper Fillets
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 pint Cherry Tomatoes
• 0.5 cup Kalamata Olives, pitted and roughly chopped
• 2 tbsp Capers, drained
• 3 cloves Garlic Cloves, minced
• 2 tbsp Olive Oil (for relish)
• 0.5 tsp Red Pepper Flakes
• 0.25 cup Fresh Parsley, chopped
• 1 tbsp Lemon Juice

How to make Puttanesca-Style Grilled Grouper with Blistered Cherry Tomatoes and Kalamata Olives

1. Preheat your grill to medium-high heat (about 400-450°F). Clean the grill grates thoroughly with a wire brush, then lightly oil them to prevent the fish from sticking.
2. Prepare the grouper: Pat the 1.5 lbs grouper fillets thoroughly dry with paper towels. Lightly brush each fillet with 1 tbsp olive oil, then season generously with 0.5 tsp salt and 0.25 tsp black pepper.
3. While the grill heats, prepare the Puttanesca relish: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 3 minced garlic cloves and 0.5 tsp red pepper flakes; sauté for 30 seconds until fragrant, being careful not to burn the garlic.
4. Add the 1 pint cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to blister and burst, releasing their juices.
5. Stir in 0.5 cup chopped Kalamata olives, 2 tbsp drained capers, 0.25 cup fresh chopped parsley, and 1 tbsp lemon juice. Cook for another 1-2 minutes, just long enough to warm through and combine flavors. Remove the relish from the heat.
6. Place the seasoned grouper fillets directly on the hot, oiled grill grates. Grill for 4-6 minutes per side, or until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
7. During the last 2 minutes of grilling, you can spoon a small amount of the relish onto the grouper fillets, allowing the flavors to slightly warm and meld with the fish.
8. Carefully remove the grilled grouper from the grill and transfer to a serving platter. Let it rest for 2-3 minutes to allow the juices to redistribute.
9. Spoon a generous amount of the warm Puttanesca-style relish over each grilled grouper fillet before serving immediately. This dish pairs wonderfully with a side of crusty bread or pasta.

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