Grouper Recipe

Prep fish

Pat the grouper fillets dry with paper towels. Check for any bones and remove with tweezers. Lightly score the top surface of each fillet with 2 shallow diagonal cuts to help the marinade penetrate (optional).

Make marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 2 tbs chopped parsley, 1 tsp Dijon mustard, 1 tsp honey, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until emulsified.

Marinate

Place the fillets in the dish and spoon the marinade over them, turning to coat both sides. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to avoid 'cooking' the fish with the acid.

Preheat pan

Remove fillets from refrigerator about 10 minutes before cooking to take off chill. Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat until hot. Add 1 tbs oil and swirl to coat.

Sear fillets

Remove excess marinade from the fillets (shake off but do not pat completely dry). Place fillets in the hot pan presentation-side down (if there is a nicer side). Cook undisturbed for 3–4 minutes until a golden crust forms and the fish releases easily from the pan.

Finish cooking

Flip the fillets carefully and reduce heat to medium. Continue cooking for 2–4 minutes more, depending on thickness, until the fish is opaque through most of the fillet and flakes easily with a fork. Internal temperature should reach 125–130°F (52–54°C) for moist doneness or 140°F (60°C) if you prefer well done.

Rest

Transfer fillets to a warm plate and loosely tent with foil. Let rest for 2–3 minutes while you make the pan sauce (optional).

Sauté shallot

With the pan still over medium heat, add 1 tbs butter. Add the minced shallot and sauté 30–45 seconds until fragrant and translucent but not browned.

Deglaze

Add 1 tbs white wine or dry vermouth to deglaze the pan, scraping up any browned bits. Let the alcohol reduce by half, about 30–45 seconds.

Finish sauce

Off the heat, swirl in the remaining 1 tbs cold butter to emulsify the sauce. Stir in 1 tsp lemon juice, 1 tsp lemon zest, and 1 tsp capers if using. Taste and adjust seasoning with a small pinch of salt and pepper. Stir in 1 tbs chopped parsley.

Serve

Spoon the sauce over the rested grouper fillets and garnish with lemon wedges.

Serve each fillet with a lemon wedge and additional chopped parsley. Suggested sides: roasted vegetables, steamed rice, or a light salad. Leftover marinade should not be used as a sauce unless boiled for several minutes first.