Grouper Recipe
Make Grouper Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grouper fillets
Lemon-caper pan sauce
To serve (optional)
Method
Grouper fillets
Prepare fillets
Pat the grouper fillets very dry with paper towels. Season both sides evenly with kosher salt (about 1 tsp total) and freshly ground black pepper.
Sear fillets
Add the grouper fillets skin-side (or presentation side) down if skin is on, spacing them so they don't touch. Press gently for 10 seconds to ensure even contact. Cook undisturbed until the edges turn opaque and a golden crust forms, about 3-4 minutes depending on thickness (for 6 oz fillets about 3–4 minutes).
Flip and finish
Flip the fillets carefully with a fish spatula. Add 2 tbs unsalted butter to the pan; as it melts, spoon the foaming butter over the fillets for about 1-2 minutes until the fish registers 125–130°F (52–55°C) for moist, medium doneness or 140°F (60°C) for fully firm. Remove fillets to a warm plate and tent loosely with foil to rest for 3–5 minutes.
Lemon-caper pan sauce
Sauté aromatics
Reduce heat to medium. If there are brown bits (fond) in the pan, leave about 1 tbs with them. Add the shallot (finely minced) and sauté for 1–2 minutes until softened and translucent. Add the garlic (minced) and cook 30 seconds until fragrant, taking care not to burn.
Deglaze
Add 1 tbs dry white wine or vermouth to the pan to deglaze, scraping up any browned bits with a wooden spoon. Let the wine reduce by about half, about 1 minute.
Finish sauce
Stir in 2 tbs fresh lemon juice, 1 tbs rinsed capers, lemon zest, 0.5 tsp salt and 0.25 tsp black pepper. Remove the pan from direct heat and whisk in 2 tbs cold unsalted butter, one small cube at a time, until the sauce is glossy and slightly thickened. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt, pepper, or lemon if desired.