Grouper Recipe

1. Prepare and marinate the fish

Pat the grouper fillets dry with paper towels. Place them in a shallow dish or zip-top bag. In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 2 tbs chopped parsley, smoked paprika, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Pour the marinade over the fillets, turning to coat evenly. Cover and refrigerate 20–30 minutes (no more than 1 hour) to allow flavors to penetrate.

2. Bring to room temperature

About 15 minutes before cooking, remove the fillets from the refrigerator and let them sit at room temperature so they cook more evenly. Reserve any excess marinade for the pan (discard if it contained raw fish juices and you prefer not to use it).

3. Sear the grouper

Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat until hot. Add 1 tbs olive oil and swirl. Gently place fillets in the pan, presentation side down (skin side down if skin-on). Do not overcrowd the pan; cook in two batches if needed. Sear without moving for 3–4 minutes, until a golden crust forms and the fish releases easily. Flip and cook 2–4 minutes more, depending on thickness, until the internal temperature reaches 130–135°F (54–57°C) for moist, slightly underdone center (it will continue to cook while resting). Transfer fillets to a warm plate and tent with foil.

4. Make the pan sauce

Lower heat to medium. Add 1 tbs butter to the skillet and melt. Add the minced shallot and sauté 30–60 seconds until softened but not browned. Carefully deglaze the pan with 1/4 cup white wine or stock, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half (1–2 minutes). Stir in 1 tbs lemon juice and 1 tsp capers (if using). Remove from heat and whisk in the remaining 2 tbs butter, one small piece at a time, until the sauce is glossy and slightly thickened. Taste and season with salt and pepper as needed. Stir in 1 tbs chopped parsley.

5. Finish

Spoon the warm sauce over the rested fillets. If using skin-on fillets, serve skin side up so it stays crisp. Garnish with lemon wedges and optional microgreens or extra parsley.

6. Plate one fillet per person, drizzle with pan sauce, add a lemon wedge and scatter microgreens or parsley. Serve immediately with your choice of sides (rice, roasted vegetables, or a light salad).