Pan Roasted Grouper With Wild Mushroom Ragout Recipe

Cooking Instructions

1. 1

   Prepare the Grouper

   Season the grouper fillets with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

2. 2

   Pan-Roast the Grouper

   Once the oil is hot, add the grouper fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until cooked through. Remove from the skillet and keep warm.

3. 3

   Make the Wild Mushroom Ragout

   In the same skillet, add the remaining olive oil. Add the minced shallots and garlic, sautéing until translucent.

4. 4

   Add the Mushrooms

   Add the wild mushrooms and thyme to the skillet. Sauté for about 5-7 minutes until the mushrooms are tender and starting to brown.

5. 5

   Finish the Ragout

   Pour in the vegetable broth and let it simmer for about 3-4 minutes until slightly reduced. Stir in the butter until melted and the ragout is creamy.

6. 6

   Serve

   Plate the grouper fillets and spoon the wild mushroom ragout over the top. Serve immediately.