Pan Fried Grouper Recipe

Prepare the Grouper

Season the grouper fillets with salt and black pepper on both sides.

Set Up Breading Station

In three separate shallow dishes, place flour, beaten eggs, and panko breadcrumbs.

Bread the Fish

Dredge each grouper fillet in flour, shake off excess, dip in egg, and then coat with panko breadcrumbs.

Fry the Fish

In a large skillet, heat olive oil over medium heat. Add the breaded grouper fillets and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.

Make the Sauce

In a saucepan over medium heat, combine heavy cream, capers, fresh dill, lemon juice, salt, and black pepper. Stir and simmer for about 5 minutes until slightly thickened.

Sauté Aromatics

In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until onion is translucent.

Toast the Rice

Add Arborio rice to the pot, stirring for about 2 minutes until the rice is lightly toasted.

Add Broth Gradually

Gradually add the chicken or vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. This process should take about 18-20 minutes.

Finish the Risotto

Once the rice is creamy and al dente, stir in grated Parmesan cheese, salt, and black pepper. Remove from heat and keep warm.

Prepare the Vegetables

Preheat the oven to 425°F (220°C). Chop seasonal vegetables into bite-sized pieces.

Roast the Vegetables

Toss the vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.