A delightful seafood dish featuring grouper fillets paired with a zesty tomato-olive sauce.
Season the grouper fillets with half of the salt and pepper on both sides.
Let the fish sit for a few minutes after seasoning to absorb the flavors.
Heat half of the olive oil in a nonstick frying pan over medium-high heat.
Ensure the pan is hot before adding the fish to prevent sticking.
Sear the grouper fillets for 2 minutes on each side until lightly browned, then transfer to a plate.
Avoid overcrowding the pan to achieve an even sear.
Reduce the heat to medium and add the remaining olive oil to the pan.
Use the same pan to retain the flavors from the fish.
Sauté the onion until soft and golden, about 6 minutes.
Stir occasionally to prevent burning.
Add the garlic and cook for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the tomatoes, capers, and jalapeño, and simmer for 10 minutes.
Crush the tomatoes slightly with a spatula to release their juices.
Return the fish to the pan, cover, and simmer for 6-8 minutes until cooked through.
Check the fish for doneness by testing its opacity.
Stir the lime juice into the sauce and serve the fish with the sauce spooned over.
Garnish with fresh herbs like parsley for added color and flavor.
