Grouper Dinner Recipe

Prep fillets

Pat the grouper fillets dry with paper towels. This helps achieve good browning and prevents steaming.

Season each fillet evenly on both sides with 1.5 tsp kosher salt (divided) and 1 tsp freshly ground black pepper, then lightly dust with 1 tsp paprika.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat.

Place the fillets in the skillet skin-side down (if skin-on) or presentation-side down, leaving space between pieces. Cook undisturbed for 3–4 minutes until the edges turn opaque and a golden crust forms.

Gently flip the fillets using a spatula and cook for another 2–4 minutes, depending on thickness, until the fish registers 125–130°F (52–54°C) for moist, just-cooked fish. Reduce time slightly for thinner fillets or increase for thicker ones.

Remove fillets to a warm plate and tent loosely with foil while you finish the sauce and sides. Squeeze the juice of half a lemon over the fillets.

In the same skillet used for the fish (wipe out excess oil if it looks scorched, leaving brown fond), reduce heat to medium-low and add 6 tbs unsalted butter.

When the butter has melted and starts to foam, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add 2 tbs white wine (if using) and scrape up any browned bits from the pan; simmer 1 minute to reduce slightly and burn off alcohol.

Stir in 2 tbs lemon juice, 2 tbs chopped parsley, 1 tbs chopped dill, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 30 seconds to combine and remove from heat.

Taste and adjust seasoning. Spoon the warm lemon-herb butter over the rested fillets just before serving.

Preheat oven to 425°F (220°C). Toss 1 lb halved fingerling potatoes with 2 tbs olive oil, 1 tsp chopped rosemary or thyme, 3/4 tsp kosher salt, and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast in the preheated oven for 20–25 minutes, shaking the pan once halfway through, until potatoes are golden and fork-tender.

If desired, broil 1–2 minutes at the end for extra crispness—watch carefully to avoid burning. Remove and keep warm.

While the potatoes roast (or when fish is resting), bring a pot of water to a boil, add a pinch of salt, and blanch 12 oz trimmed green beans for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat a large skillet over medium heat and add 1 tbs butter. When melted, add 1 minced garlic clove and sauté 20–30 seconds.

Add the blanched green beans, 1/2 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper. Sauté 2–3 minutes until beans are heated through and lightly blistered in spots. Taste and adjust seasoning.

Keep warm until plating.

Divide roasted potatoes and sautéed green beans among 4 plates. Place a grouper fillet on each plate.

Spoon 1–2 tbs of the warm lemon-herb butter sauce over each fillet. Garnish with a lemon wedge and parsley sprig.

Serve immediately.