You are here: Home » Recipes » Greek-Style Grouper Greek-Style Grouper Recipe by Favorite Recipes Press Yield 4 servings A lightly fried grouper topped with a mixture of vegetables and feta cheese. PrintEmail Ingredients 4 -- (6-ounce) grouper fillets, skinned1/2 cup seasoned all-purpose flour -- Olive oil for coating2 tablespoons olive oil1/2 cup julienned red bell pepper1/2 cup julienned yellow bell pepper1/2 cup julienned green bell pepper1/2 cup julienned red onion1/2 cup Greek olives1/4 cup sherry2 tablespoons chopped garlic1 teaspoon fresh rosemary1 teaspoon fresh oregano1 teaspoon fresh basil chiffonade1 teaspoon fresh thyme4 ounces feta cheese, crumbled Instructions Coat the fillets with the seasoned flour. Heat a skillet over medium gas heat and lightly coat with olive oil. Arrange the fillets in the hot skillet, when the olive oil begins to smoke; cook the fillets until golden brown on both sides. Remove to a platter and cover to keep warm. Heat 2 tablespoons olive oil in the same skillet and add the bell peppers, onions and olives. Saute until the bell peppers are tender; stir in the wine, garlic, rosemary, oregano, basil and thyme. Saute for 4 minutes longer. Arrange one fillet on each of four serving plates and top each serving with equal portions of the bell pepper mixture. Sprinkle equally with the feta cheese and serve with rice pilaf or roasted new potatoes. Recipe by Chris Trovas, Chris' Seafood Grille, 1998; recipe reprinted with permission from Energy Services of Pensacola’s Fiesta Seafood Cookbook: A Taste of Pensacola (Energy Services of Pensacola, Florida, 2009).