Recipe courtesy of Mary Sue Milliken and Susan Feniger

Grouper with Fennel and Olive Relish

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  • Level: Easy
  • Yield: 4 to 6 servings
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1/2 cup olive oil

1 large red onion, diced

3 fennel bulbs, trimmed, washed and thinly sliced

1 teaspoon coarse salt

2 jalapeno chiles, stemmed, seeded and minced

1/2 cup pitted black olives, roughly chopped

3 tablespoons balsamic vinegar

1/2 bunch parsley, chopped

4 to 6 (6ounce) grouper fillets, skinned

Olive oil for brushing fish

Coarse salt and freshly ground black pepper


  1. Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
  2. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
  3. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
  4. To serve, place fish on a serving platter or individual plates and top with relish.
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