Combine tomatoes, olives, red onion, parsley, lemon juice and zest, garlic and 1 tablespoon extra virgin olive oil. Add a small pinch of the measured salt. Set aside while you prepare the fish.

Blot grouper dry and check for bones. Season both sides with remaining salt, pepper and optional paprika. Let the fish stand only briefly while the skillet warms, keeping raw seafood away from ready-to-eat relish.

Set a large heavy skillet over medium-high heat until hot. Add 1 1/2 tablespoons olive oil, swirling to coat. Place grouper down gently and do not overcrowd; cook in two batches if the pan is small.

Cook the first side about 4 to 5 minutes for 1-inch fillets, until the fish releases with gentle spatula pressure and has golden edges. Turn once with a wide spatula, then cook about 3 to 5 minutes more, adjusting for thickness.

Check that the thickest center reaches 145°F (63°C) or is opaque and flakes easily. Rest briefly on a clean plate, spoon room-temperature tomato olive relish over each fillet and serve at once.