Pan-seared Herb Crusted Grouper Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, reduce heat to low, and cook for about 20 minutes, stirring frequently until thickened. Season with salt and pepper to taste.

2. 2

   Make the Herb Butter

   In a small saucepan, melt the butter over low heat. Add lemon zest and thyme, and cook for 2-3 minutes until fragrant. Set aside.

3. 3

   Toast the Pumpkin Seeds

   In a dry skillet over medium heat, toast the pumpkin seeds for about 3-5 minutes until they are golden and fragrant. Remove from heat and set aside.

4. 4

   Sear the Grouper

   Season the grouper fillets with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side until golden brown and cooked through.

5. 5

   Wilt the Greens

   In the same skillet, add the baby spinach or Swiss chard. Sauté for 2-3 minutes until wilted. Season with salt and pepper.

6. 6

   Plate the Dish

   On each plate, serve a portion of polenta topped with the seared grouper. Drizzle the lemon-thyme butter over the fish, sprinkle with toasted pumpkin seeds, and add a side of wilted greens.