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Panfried paprika dusted Grouper with roasted red capsicum relish


  • Combine the paprika with a good slurp of oil, a little ground pepper and quite a bit of salt in a large bowl. Add the fish, toss to coat well and set aside for a few minutes.
  • Then cook the fish in a heated large non-stick pan, skin side down first, brushing with the marinade as you do so. Turn over when the skin is crisp, turn down the heat, sprinkle with a good squeeze of lemon juice and brush with more of the marinade. Cook for a few minutes.
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the onion until tender, stirring now and again.
  • Add the capsicum and olives with a little ground pepper, and briefly cook, continually stirring.
  • Then add the vinegar and reduce, before adding a little more oil and the basil. Remove from the heat and stir until the basil has wilted a bit. Taste for seasoning.
  • Serve the fish on a bed of the relish with a very small sprinkling of oil.



  • 1 tbsp smoked (or plain) paprika
  • olive oil
  • sea salt & freshly ground pepper
  • 4 x 180 gm Grouper steaks, skin on ½ lemon
  • 1 large red onion, cut into fine wedges
  • 6 pieces fire roasted red capsicum, sliced
  • 8 pitted black olives, quartered
  • a slurp of sherry or red wine vinegar
  • 6-8 fresh basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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