Brown Butter Grouper* Recipe

Prep the fish

Pat grouper fillets dry with paper towels. Season both sides with 1 tsp of the fine sea salt and 1/2 tsp freshly ground black pepper.

Dredge

Place the 1/2 cup flour on a plate and lightly dredge each seasoned fillet, shaking off excess. Set fillets on a tray while you make the brown butter.

Make brown butter

In a wide skillet over medium heat, melt 6 tablespoons unsalted butter. Swirl occasionally; the butter will foam, then the milk solids will brown and give a nutty aroma (about 4–6 minutes). Watch closely to avoid burning. Once amber-brown and fragrant, remove pan from heat and immediately add 1 tablespoon neutral oil to raise smoke point and stabilize. Tilt pan to collect the brown butter in a spoon for basting, but keep pan nearby for searing.

Pan-sear the fillets

Return skillet to medium-high heat (but not smoking) and add a small drizzle of oil if the pan is dry. Add the dredged grouper fillets (work in one batch if needed). Sear without moving for 3–4 minutes until a golden crust forms. Flip carefully and cook the second side 2–3 minutes until internal temperature reaches 125–130°F (51–54°C) for moist, just-cooked fish (thicker fillets may need up to 4 minutes). During the last minute, spoon the warm brown butter over the top of the fillets to glaze them and impart flavor.

Finish and rest

Transfer fillets to a warm plate and spoon any remaining brown butter from the pan over each fillet. Squeeze a little lemon over the fish and sprinkle with chopped parsley. Keep warm while plating sides.

Cook potatoes

Place the cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on cube size.

Warm dairy

While potatoes cook, warm 1/2 cup heavy cream and 3 tablespoons unsalted butter in a small saucepan over low heat until butter melts and mixture is hot but not boiling. Keeping dairy warm prevents cooling the potatoes and yields silkier mash.

Mash

Drain potatoes well and return to the hot pot over very low heat for 30 seconds to evaporate excess moisture, shaking occasionally. Remove from heat. Use a potato ricer or masher to break down the potatoes until smooth.

Finish mash

Gradually stir the warm cream-butter mixture into the potatoes until you reach a smooth, creamy consistency. Stir in 1 teaspoon fine sea salt, 1/4 teaspoon pepper, 1 teaspoon white truffle oil, and optional 2 tablespoons grated Parmigiano-Reggiano. Taste and adjust seasoning. Keep covered and warm until plating.

Prepare vegetables

Have all squash, zucchini, bell pepper diced and corn measured. Mince the shallot and garlic so they are ready to hit the pan.

Sauté aromatics

In a saute pan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until butter foams. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant.

Cook vegetables

Add the corn kernels and diced red bell pepper; cook 2 minutes to begin softening. Add the diced yellow squash and zucchini and toss. Sauté, stirring occasionally, until the squash is tender but still slightly crisp and the corn is cooked through, about 4–6 minutes total depending on dice size.

Season and finish

Stir in 1 teaspoon fresh thyme leaves, 1/2 tablespoon lemon juice, 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Adjust seasoning to taste. Remove from heat and keep warm for plating.

Taste components and adjust salt/pepper if needed. If the brown butter in the pan has cooled and thickened, warm it gently and whisk in 1 tablespoon extra butter to create a glossy sauce. Spoon a tablespoon of brown butter sauce onto each plate.

Plating: Spoon a generous portion (about 1 cup) of truffle mashed potatoes slightly off-center. Arrange a portion of squash succotash (about 3/4 cup) adjacent to the potatoes. Place a seared grouper fillet on top or beside the potatoes so the brown butter glaze runs onto the mash. Drizzle an additional teaspoon of brown butter over the fish. Garnish with microgreens or parsley and an optional extra drizzle (few drops) of truffle oil if desired.

Serve immediately with lemon wedges on the side. Leftovers: store components separately in airtight containers in the refrigerator up to 2 days; reheat gently to avoid drying the fish.