Skillet-Braised Grouper with Tomatoes, Onions, and Capers

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 4 (6 ounce) fillets grouper fillets
• sea salt and ground black pepper to taste
• 0.5 cup chopped red onion
• 3 cloves garlic, minced
• 3 cups chopped Roma tomatoes
• 2 tablespoons red wine vinegar
• 1 teaspoon agave nectar
• 0.25 cup capers, drained
• 4 tablespoons snipped fresh parsley

Steps

1. Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
2. Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
3. Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
4. Serve fillets with vegetables; garnish with parsley.