Grouper Recipe

Prepare fish

Pat the grouper fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Dust each fillet very lightly with the tablespoon of flour, shaking off excess.

Sear fillets

Heat a large sauté pan over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons butter. When butter foams and the pan is hot, add the fillets presentation-side down (do not overcrowd). Sear 2–3 minutes without moving until a golden crust forms. Flip and cook 1½–2 minutes more until fish is opaque and reaches 125–130°F (for medium) or cooked through to your preference. Remove to a warm plate and tent lightly with foil.

Warm lobster

In a small skillet over medium heat melt 1 tablespoon butter. Add lobster pieces and warm gently for 1–2 minutes—just until heated through. Finish with 1 teaspoon lemon juice and 1/4 teaspoon fine sea salt. Remove from heat and keep warm. Do not overcook.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi and cook according to package directions (fresh gnocchi usually float in 2–3 minutes). Using a slotted spoon, transfer cooked gnocchi directly to a large sauté pan with 2 tablespoons butter and 1 teaspoon olive oil set over medium heat.

Finish with peas

Add the peas, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper to the pan with the gnocchi. Sauté gently 1–2 minutes until peas are bright green and garlic is fragrant. Toss gently so gnocchi are lightly browned and coated in butter. Taste and adjust seasoning. Keep warm.

Reduce aromatics

In a small saucepan over medium heat add the minced shallot and 1 sprig thyme (if using) with a drizzle (about 1 tsp) of neutral oil. Sauté 1–2 minutes until softened but not browned.

Deglaze and reduce

Add 1/2 cup dry white wine and increase heat to medium-high. Reduce the wine by about two-thirds (3–4 minutes) until slightly syrupy. Add 1/2 cup fish or shellfish stock and continue to reduce until the liquid is roughly 1/3 cup and slightly glossy (about 4–6 minutes).

Finish sauce

Remove the thyme sprig. Take the pan off the heat and whisk in 3 tablespoons fresh lemon juice. Gradually whisk in the 2 tablespoons cold cubed butter, one cube at a time, until the sauce becomes silky and slightly thickened (mounting). Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Keep warm but do not boil once butter is added.

Plate a generous portion of gnocchi and peas in the center of each warm plate. Place a seared grouper fillet on top of the gnocchi. Nestle warmed lobster pieces alongside or atop the fish.

Spoon 2–3 tablespoons of the warm lemon jus around and over the fish and lobster (reserve a small amount to drizzle on the gnocchi if desired).

Finish with a sprinkle of lemon zest, a light drizzle of extra-virgin olive oil, and scatter microgreens or baby pea shoots on top for freshness. Serve immediately.