Gulf Grouper Recipe

Bring fish to room temperature

Pat the grouper fillets dry with paper towels and let sit at room temperature for 15 minutes. Season both sides with kosher salt and freshly ground black pepper.

Cook skin

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add the neutral oil and swirl to coat. When oil is shimmering, place fillets in the pan skin-side down, pressing gently with a spatula for 20 seconds to prevent curling. Reduce heat to medium and cook skin-side down for 4–5 minutes, or until skin is crisp and the fillet is cooked about two-thirds of the way through.

Finish in pan

Flip the fillets carefully, add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the fish for 30–60 seconds to finish cooking (internal temp ~135°F/57°C for medium). Transfer fillets to a warm plate; tent loosely with foil while you finish sauces.

Reduce shallots

In a small saucepan, combine the minced shallots, dry white wine, and champagne vinegar. Bring to a simmer over medium heat and reduce until almost dry (about 6–8 minutes) so only a few tablespoons of liquid remain.

Enrich and emulsify

Lower the heat to low and add the heavy cream; stir to combine and warm gently for 1 minute. Remove the pan from heat. Begin whisking in the cold butter, one or two pieces at a time, allowing each addition to emulsify before adding more. Continue until the sauce is glossy and slightly thickened.

Add radishes and season

Stir in the thinly sliced radishes and chopped chives, then season the beurre blanc with 1/2 tsp kosher salt and 1/4 tsp white pepper (adjust to taste). Keep the sauce warm over the lowest possible heat or set the saucepan in a warm water bath; do not let it boil or the emulsion will break.

In a small skillet over medium heat, melt 4 tablespoons unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden-brown and smell nutty (2–3 minutes). Watch closely to avoid burning.

Add the rinsed capers to the brown butter and cook 30 seconds to crisp them and release flavor. Remove from heat and stir in the lemon juice, lemon zest, chopped parsley, and a pinch of cayenne if using. Season lightly with salt if needed (capers are salty). Keep warm.

Warm plates. Spoon a pool of radish beurre blanc onto each plate (about 3–4 tablespoons). Place a grouper fillet, skin-side up or down per preference, on top of the sauce.

Drizzle 1–2 teaspoons of the caper brown butter over each fillet and scatter a few of the crisped capers around the plate. Toss microgreens or baby arugula with 1 teaspoon olive oil and a squeeze of lemon; place a small handful beside the fish.

Garnish with extra snipped chives and serve immediately with lemon wedges on the side.