Fresh Gulf Grouper Recipe

Pat dry and season

Pat the grouper fillets dry with paper towels. This removes surface moisture so the fish sears instead of steams. Combine kosher salt, black pepper, paprika, garlic powder and lemon zest in a small bowl and rub evenly over both sides of each fillet. Let sit at room temperature for 10 minutes while you prepare the pan.

Heat pan and sear fish

Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When foam from the butter subsides and the fat is shimmering (about 1 minute), add the fillets to the pan presentation-side down (skin-side up if skin is on). Do not crowd the pan—cook in batches if necessary. Sear without moving for 3–4 minutes until a golden crust forms.

Flip and finish

Gently flip each fillet using a spatula. Add the remaining 2 tablespoons butter and the minced garlic, minced shallot, and thyme to the pan, tilting the pan slightly and spooning the melted butter and aromatics over the fish (basting) for 2–3 minutes, or until the internal temperature reaches 130–135°F (54–57°C) for moist, flaky grouper (or until opaque and just flaking). Remove the fish to a warm plate and tent with foil.

Deglaze and make sauce

Keep the skillet over medium heat. Add the white wine (or stock) to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes. Stir in the lemon juice and capers. Remove the pan from heat and stir in the cold cubed butter one piece at a time to emulsify and slightly thicken the sauce.

Plate and garnish

Return the fillets to the pan briefly (30 seconds) to coat with the sauce, or spoon sauce over the plated fillets. Sprinkle chopped parsley over the fish and serve with lemon wedges alongside. Taste and adjust with a pinch of salt or an extra squeeze of lemon if needed.