Grouper & Shrimp Recipe

Pat dry and season seafood

Pat the grouper fillets and shrimp dry with paper towels. Zest the lemon, then cut it in half and reserve one half for squeezing. In a small bowl combine 2 tbs olive oil, 1 tbs melted butter (from the total), minced garlic, smoked paprika, dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, and crushed red pepper flakes. Rub or brush this mixture evenly over both sides of the grouper and toss the shrimp in the remaining mixture. Let rest 10 minutes at room temperature.

Sear grouper

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When shimmering and butter is foaming, place the grouper fillets in the pan without crowding. Sear for 3–4 minutes on the first side until a golden crust forms. Carefully flip and cook another 2–3 minutes (depending on thickness) until the fish is opaque and flakes easily with a fork. Remove fillets to a warm plate and tent loosely with foil.

Cook shrimp

Reduce heat to medium, add the remaining 1 tbs butter to the same skillet. Add the marinated shrimp in a single layer and cook 1–1.5 minutes per side, until pink and opaque. Remove shrimp and keep warm with the fish.

With the skillet on medium heat, add the white wine (or chicken broth) and use a wooden spoon to scrape any browned bits from the bottom (deglaze). Let the liquid reduce 1–2 minutes. Add the reserved lemon juice (from half a lemon) and remaining 1 tbs olive oil if the pan is dry. Stir in the chopped parsley and adjust seasoning with the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper to taste. Simmer the sauce for another minute so flavors meld.

Return the grouper and shrimp to the pan for 30–60 seconds just to warm and coat in the sauce. Spoon sauce over the fish before serving.

Plate one grouper fillet per serving, top with 4 shrimp each (or distribute evenly). Spoon the pan sauce and any juices over the seafood. Sprinkle with lemon zest and chopped parsley. Serve with lemon wedges and optional vegetables tossed with 1 tbs olive oil and a pinch of salt on the side.