Grouper Recipe

Prepare fillets

Pat the grouper fillets dry with paper towels. Trim any ragged edges. Lightly score the surface (one or two shallow slashes) to help marinade penetrate.

Make marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 2 tbs chopped parsley, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika until combined.

Place fillets in the dish and spoon the marinade over both sides. Let rest at room temperature for 15–20 minutes or refrigerate for up to 45 minutes. If refrigerated, bring to room temperature for 15 minutes before cooking.

Preheat pan

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 1 tbs olive oil and let it shimmer but not smoke.

Sear fillets

Remove excess marinade from fillets (shake off but do not pat completely dry). Season lightly with extra salt and pepper if desired. Place fillets in the hot pan, spacing them so they do not touch. Sear without moving 3–4 minutes until a golden crust forms and edges turn opaque.

Finish with butter

Flip fillets carefully with a spatula. Add 2 tbs unsalted butter to the pan and tilt pan slightly; spoon melted butter over the fillets (baste) for 2–3 minutes more, until fish is just opaque through the thickest part and flakes easily with a fork (internal temperature ~135–140°F / 57–60°C). If using capers, add them to the pan during the last 30 seconds to warm and flavor the butter.

Rest and serve

Transfer fillets to a warmed plate and let rest 2 minutes. Squeeze fresh lemon wedge over each fillet before serving.

While fish is resting or after removing fillets from the pan, reduce heat to medium and add 2 tbs olive oil and 1 tsp minced garlic to the same pan. Cook 20–30 seconds until fragrant (do not brown).

Add 1 tbs white wine (or chicken broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Let reduce about 30–45 seconds.

Remove from heat and stir in 1 tbs chopped parsley, 1 tsp lemon juice, 0.25 tsp salt and a pinch (0.125 tsp) black pepper. Drizzle this sauce over the seared grouper fillets or serve on the side.