Skillet-Braised Grouper with Tomatoes, Onions, and Capers

1. Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.

2. Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.

3. Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.

4. Serve each fillet with vegetables. Garnish with fresh parsley.

Cook's Notes:

Substitute honey for agave if desired.

Use 3 cups cherry tomatoes, halved, instead of Roma tomatoes, if desired.

Cooking time for fish will vary, depending on the thickness of the fillet.