This Grouper Matecumbe recipe is so easy and ready in 30 minutes. Inspired by a dish I tried at The Fish House in Key Largo, Florida (and even featured on Food Network!). It’s loaded with vibrant flavors that are surprisingly, satisfyingly delicious together - beautiful tomatoes, onions, garlic briny capers, bright lemon, and fresh basil.
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NOTE: This post was originally published July 2017; updated November 2022.
A few years ago, my late husband and I vacationed in the Florida Keys. We stayed in Islamorada. One of the days, we visited the John Pennecamp State Park. When we were leaving the park, we asked one of the Rangers for a recommendation of where to eat. She recommended The Fish House.
We both ordered the Grouper Matecumbe. You can read all about our experience at The Fish House in this post.
We both ordered the Grouper Matecumbe. You can read all about our experience at The Fish House in this post.
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Grouper Matecumbe
Yields 2 servings
Ingredients:
2 grouper fillets
1/2 medium onion, chopped
2-3 garlic cloves, minced
2 teaspoons capers
6 San Marzano tomatoes, chopped (or tomato of your choice)
5-6 basil leaves, julienned
1/2 lemons juiced and zested
1 Tablespoon + 1 teaspoon olive oil (I used lemon olive oil)
Salt and pepper
Directions:
For the Matecumbe sauce:
To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
For the fish:
Heat 1 Tablespoon olive oil in frying plan. Season fish with salt and pepper. Fry 2-3 minutes on each side. Top each fillet with 1/2 the sauce.
Yields 2 servings
Ingredients:
2 grouper fillets
1/2 medium onion, chopped
2-3 garlic cloves, minced
2 teaspoons capers
6 San Marzano tomatoes, chopped (or tomato of your choice)
5-6 basil leaves, julienned
1/2 lemons juiced and zested
1 Tablespoon + 1 teaspoon olive oil (I used lemon olive oil)
Salt and pepper
Directions:
For the Matecumbe sauce:
To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
For the fish:
Heat 1 Tablespoon olive oil in frying plan. Season fish with salt and pepper. Fry 2-3 minutes on each side. Top each fillet with 1/2 the sauce.
I paired it with Baked Mashed Potatoes and a Fig, Pear and Pistachio Salad.
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