Pan Seared Stuffed Grouper Recipe

Prepare crab stuffing

Gently pick through the jumbo lump crab meat to remove any shell bits. In a bowl combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, scallion, lemon zest, 1/2 tsp kosher salt and 1/2 tsp black pepper. Fold gently until combined—do not overmix to preserve lumps. Form into four equal cakes (about 3 oz each) and place on a plate; refrigerate for at least 15 minutes to firm up.

Prep grouper fillets

Pat the grouper fillets dry with paper towels. With a sharp knife, make a pocket in each fillet by cutting a slit through the thickest side, leaving about 1/4" intact at edges, or butterfly each fillet leaving one edge attached. Lightly season inside and out with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Dust both sides lightly with 1 tbsp flour, shaking off excess.

Stuff the fillets

Place one crab cake into the pocket or on the butterflied fillet, fold over (or close pocket) so crab is enclosed. If needed, secure with a toothpick at each end (make a note to remove before serving). Press gently so stuffing adheres.

Sear the stuffed grouper

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams and is hot but not burning, add the stuffed fillets presentation side down first. Sear 3–4 minutes until golden brown, then carefully flip and sear the other side 3–4 minutes, basting with pan butter/oil. Cook until internal temperature reaches 140–145°F and flesh is opaque (thicker fillets may need an extra 1–2 minutes). Transfer to a warm plate and tent with foil while finishing sauce and broccolini.

While the fish rests, toss the trimmed broccolini with 1 tbs olive oil, minced garlic, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Heat a grill pan or outdoor grill to medium-high. Grill broccolini in a single layer, turning occasionally, until charred in spots and tender-crisp, about 4–6 minutes. Alternatively, sauté in the same skillet used for fish over medium-high heat 4–6 minutes. Keep warm.

Set up a double boiler

Bring a small pot of water to a simmer (not a rolling boil). Place a heatproof bowl over the pot, ensuring the bowl does not touch the water.

Whisk yolks

In the bowl, whisk 3 egg yolks with 1 1/2 tbs lemon juice until slightly thickened and pale. Place over simmering water and continue whisking vigorously until the mixture reaches a ribbon consistency and registers about 160°F on an instant-read thermometer (or becomes warm and slightly thickened).

Emulsify with butter

Very slowly drizzle in the hot melted butter (in a thin, steady stream) while whisking constantly to form a smooth, thick hollandaise. If the sauce gets too thick, whisk in 1–2 tsp warm water to loosen. Remove from heat.

Season

Whisk in 1 tsp Old Bay, 1/4 tsp salt and optional 1/8 tsp cayenne. Taste and adjust lemon, salt or Old Bay as desired. Keep warm (cover lightly) until plating.

Remove toothpicks from the fish if used. Place two grilled broccolini bundles per plate. Set one stuffed grouper fillet atop the broccolini. Spoon 2–3 tbs Old Bay hollandaise over the fish, allowing some to drip onto the broccolini. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.