Pan Fried Grouper Recipe
Served with rosti potatoes, haricot verts, and lemon-brown butter.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Rosti Potatoes
Grate the potatoes and squeeze out excess moisture. Season with salt and pepper. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat, add the grated potatoes, and form into a pancake. Cook for about 5-7 minutes on each side until golden brown and crispy.
- 2
Cook the Haricot Verts
In a separate pot, bring water to a boil and blanch the haricot verts for 3-4 minutes until tender-crisp. Drain and set aside.
- 3
Pan-Fry the Grouper
Season the grouper fillets with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side until golden brown and cooked through.
- 4
Make the Lemon-Brown Butter
In a small saucepan, melt the butter over medium heat. Allow it to cook until it turns golden brown and has a nutty aroma, about 3-4 minutes. Remove from heat and stir in the lemon juice.
- 5
Plate the Dish
On each plate, place a serving of the rosti potatoes, top with a piece of grouper, arrange the haricot verts on the side, and drizzle the lemon-brown butter over the top. Garnish with fresh parsley.
