Ofishally my favorite dish!!!
Wild Caught Grouper is slightly sweet with a mild flavor and a firm flaky texture that’s easy to prepare. I season it subtly and pan sear the fillets with a sauce that seals the deal!
Add all the ingredients in a food processor and pulse 4-5 times. Transfer the sauce to a bowl and set near the stove.
Line a sheet pan with paper towels, rinse each filet under cold water and pat dry. Discard the paper towels and lay the filets top side up.
Drizzle olive oil, season with salt and pepper, lemon zest and herbs. Let the fish sit at room temperature 10-15 minutes.
Prepare a grill pan or regular pan on medium high heat, and let it heat up before putting the fillets in.
Carefully place fillets, top side down, in the hot pan. Cook 3 to 4 minutes per side or until the edges are lightly browned. Then using a spatula flip the fillets.
Add the olive, butter and herb mixture around the pan and let cook for 3 minutes, the butter will turn golden brown. Squeeze juice of half a lemon over the fillets.
Remove carefully and place fish, seared side up, on a platter.
Pour the bubbling brown butter and olive mixture over each fillets and a light sprinkle of salt. Serving suggestions; steamed rice or crispy potatoes or a salad.
Ingredients
Directions
Add all the ingredients in a food processor and pulse 4-5 times. Transfer the sauce to a bowl and set near the stove.
Line a sheet pan with paper towels, rinse each filet under cold water and pat dry. Discard the paper towels and lay the filets top side up.
Drizzle olive oil, season with salt and pepper, lemon zest and herbs. Let the fish sit at room temperature 10-15 minutes.
Prepare a grill pan or regular pan on medium high heat, and let it heat up before putting the fillets in.
Carefully place fillets, top side down, in the hot pan. Cook 3 to 4 minutes per side or until the edges are lightly browned. Then using a spatula flip the fillets.
Add the olive, butter and herb mixture around the pan and let cook for 3 minutes, the butter will turn golden brown. Squeeze juice of half a lemon over the fillets.
Remove carefully and place fish, seared side up, on a platter.
Pour the bubbling brown butter and olive mixture over each fillets and a light sprinkle of salt. Serving suggestions; steamed rice or crispy potatoes or a salad.