Grouper And Salad Recipe

Prep the fish

Pat the grouper fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, and garlic powder.

Light dredge

Place the all-purpose flour on a plate and lightly coat each fillet on both sides, shaking off excess. This creates a thin crust for browning.

Cook the fish

Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer but not smoke. Add the fillets, presentation side down first, and cook without moving for 3 to 4 minutes until the underside is golden brown. Flip carefully and add the butter to the pan. Spoon the melted butter over the top of the fillets as they finish cooking for another 2 to 3 minutes, or until the fish flakes easily and reaches an internal temperature of 140–145°F (60–63°C). Total cook time will depend on thickness (about 6–8 minutes for 1-inch thick fillets).

Finish

Remove the fillets to a warm plate. Squeeze half the lemon over the fish and sprinkle with chopped fresh parsley. Reserve remaining lemon for the salad if desired.

Whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a small bowl or jar until emulsified. Taste and adjust seasoning. Set aside for flavors to marry while you assemble the salad.

Assemble salad

In a large bowl combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, very thinly sliced red onion, and sliced avocado. If using, sprinkle the crumbled feta on top.

Dress and toss

Just before serving, drizzle about half of the dressing over the salad and toss gently to coat. Add more dressing to taste (reserve any extra dressing for another use).

Plate and serve

Divide the dressed salad among 4 plates. Place a warm grouper fillet on top of each salad or alongside, and garnish with the remaining lemon wedges and a light sprinkle of parsley. Serve immediately.