Grouper Cheeks Recipe
Make Grouper Cheeks Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grouper Cheeks
Citrus-Butter Sauce
Finishing & Garnish
Method
Grouper Cheeks
- 1
Prepare cheeks
Pat the grouper cheeks dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each cheek in 1/2 cup all-purpose flour, shaking off excess.
- 2
Pan-sear
Heat a large skillet over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. When the butter foam subsides and the pan is hot (but not smoking), add the cheeks in a single layer without crowding. Sear for 2 to 3 minutes per side until a golden crust forms and the interior reaches opaque and flakes easily (internal temperature about 135–140°F / 57–60°C). Transfer the cooked cheeks to a warm plate and tent with foil while you make the sauce.
Citrus-Butter Sauce
- 3
Sauté aromatics
Using the same skillet and the brown bits left behind, reduce heat to medium and add 1 tbsp extra-virgin olive oil. Add the finely minced shallot and sauté for 1 to 2 minutes until softened and translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant, taking care not to brown the garlic.
- 4
Deglaze
Pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Allow the wine to reduce by about half, about 2 to 3 minutes.
- 5
Finish sauce
Lower heat to medium-low. Stir in 2 tbsp fresh lemon juice and 1 tbsp orange juice. Whisk in 2 tbsp heavy cream. Gradually swirl in the remaining 3 tbsp unsalted butter, one tablespoon at a time, allowing each to melt and emulsify into the sauce. Stir in 1 tbsp drained capers and 2 tbsp chopped fresh parsley. Season the sauce to taste with 1/2 tsp salt and 1/4 tsp black pepper. Warm gently but do not boil; the sauce should be glossy and slightly thickened.
- 6
Coat cheeks
Return the seared grouper cheeks and any accumulated juices to the skillet and spoon the sauce over them for 30 to 60 seconds to reheat and coat. Remove from heat.