Grouper Recipe

Prepare fish

Pat the grouper fillets dry with paper towels on both sides. This removes excess moisture so the fillets brown evenly.

Season both sides of each fillet evenly with kosher salt, black pepper, smoked paprika, and garlic powder. Set the fillets on a plate while you heat the pan for about 5 minutes to allow the seasoning to adhere.

Place a large nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking, about 1 minute.

Add 1 tablespoon of butter to the pan and let it melt. Swirl to coat. Carefully lay the seasoned fillets into the pan, presentation side down first, leaving space between them. Do not move the fillets for 3–4 minutes to allow a golden crust to form.

While the first side cooks, gently press each fillet with a spatula for 10–15 seconds to ensure full contact with the pan. After 3–4 minutes, when the edges look opaque about one-third up the side, flip the fillets.

After flipping, add the remaining 1 tablespoon butter, minced garlic, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the tops of the fillets (basting) for 1–2 minutes to finish cooking. Total cook time will be 3–4 minutes on first side and 2–3 minutes on second side depending on thickness (target internal temperature 130–135°F / 54–57°C for moist, slightly firm fish).

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

With the pan over medium heat, add the white wine or chicken broth to deglaze, scraping any browned bits with a wooden spoon. Let the liquid reduce by half (about 1 minute). Stir in lemon zest, 1 tablespoon lemon juice, and capers if using. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Turn off the heat and swirl in the chopped parsley. Spoon some sauce over each fillet, garnish with lemon wedges, and serve immediately.