Island Lemon Grouper Bowl Recipe

Season and rest

Pat the grouper fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, onion powder, garlic powder, and cayenne pepper. Let rest at room temperature for 10–15 minutes while you prepare other components.

Blacken and finish

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Place fillets in the skillet and sear undisturbed for 3–4 minutes until a dark crust forms. Carefully flip and add 1 tbs unsalted butter to the pan. Cook for another 2–3 minutes (depending on thickness) until internal temperature reaches 130–135°F for medium (fish will continue to cook off-heat). Baste with the butter for glossy finish. Transfer to a warm plate and loosely tent with foil to rest for 3–4 minutes.

Reduce

In a small saucepan over medium heat, combine the minced shallot, dry white wine (or fish stock), and white wine vinegar. Bring to a gentle boil and reduce until about 1–2 tablespoons of liquid remain (approximately 4–6 minutes).

Finish sauce

If using, swirl in 1 tsp heavy cream to help emulsification. Lower heat to very low. Whisk in cold butter cubes one at a time, allowing each cube to melt and emulsify before adding the next. Keep whisking gently until sauce is smooth and slightly thickened. Remove from heat and whisk in the lemon juice. Season with 1/4 tsp salt and pepper to taste. Keep warm (do not boil) and hold in a warm spot until plating.

Prepare avocados

Halve and pit the avocados. Scoop flesh into a medium bowl and lightly mash with a fork leaving some small chunks for texture.

Finish guacamole

Add the diced tomato, minced red onion, chopped cilantro, minced jalapeño (if using), lime juice, olive oil, 1/2 tsp kosher salt, and black pepper. Fold gently to combine. Taste and adjust seasoning or lime as needed. Keep chilled until assembly.

Assemble base

Divide the cooked jasmine or coconut rice between two bowls (about 1 cup each). Add 1/2 cup baby arugula or mixed greens to each bowl alongside the rice.

Add guacamole and grouper

Spoon approximately 3/4 cup house guacamole into each bowl beside the rice and greens. Place one rested blackened grouper fillet on top of the rice or slightly angled across the bowl.

Finish with beurre blanc and garnish

Spoon 2–3 tablespoons of warm lemon beurre blanc over each fillet. Scatter pickled red onion if using, sprinkle microgreens or chopped cilantro, and finish with a pinch of sea salt flakes and a lemon wedge on the side. Serve immediately.