Jul 14 2026
Restaurants›Sola Bistro and Wine Bar›Grouper Mykonos Recipe

Grouper Mykonos Recipe

Inspired by Sola Bistro and Wine Bar
Time1h
Serves4

Pan-seared, tomatoes, feta, garlic sautéed spinach, risotto

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Ingredients

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Grouper

Tomato & Feta Topping

Garlic Sautéed Spinach

Risotto

Method

Grouper

  1. 1

    Prepare the Grouper

    In a bowl, combine the olive oil, lemon juice, salt, and black pepper. Add the grouper fillets and marinate for at least 15 minutes.

  2. 2

    Pan-sear the Grouper

    Heat a skillet over medium-high heat. Add a bit of olive oil and place the marinated grouper fillets in the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Tomato & Feta Topping

  1. 3

    Prepare Tomato & Feta Mixture

    In a bowl, combine the halved cherry tomatoes, crumbled feta cheese, chopped fresh basil, olive oil, salt, and black pepper. Toss gently to combine.

  2. 4

    Serve the Topping

    Top the cooked grouper fillets with the tomato and feta mixture before serving.

Garlic Sautéed Spinach

  1. 5

    Sauté the Spinach

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and black pepper.

Risotto

  1. 6

    Prepare the Risotto Base

    In a saucepan, heat the chicken broth over low heat. In a separate large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened, about 3-4 minutes.

  2. 7

    Cook the Risotto

    Add the Arborio rice to the onion and garlic mixture, stirring to coat. Add a ladle of warm chicken broth and stir continuously until absorbed. Repeat this process, adding one ladle at a time, until the rice is creamy and al dente, about 18-20 minutes.

  3. 8

    Finish the Risotto

    Stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste.

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