Grouper Recipe

Check and dry

Pat the 2-hour-old grouper fillets dry with paper towels. Inspect for any remaining scales or bones and remove pin bones with fish tweezers if necessary.

Season and marinate briefly

In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp smoked paprika. Place fillets in the dish and spoon marinade over them so both sides are coated. Let rest at room temperature for 10–15 minutes (don't exceed 30 minutes with fish at room temp).

Heat the pan

Place a large skillet over medium-high heat and add 1 tbs oil. Heat until shimmering but not smoking — about 1–2 minutes.

Sear the grouper

Lay the fillets skin-side (if skin on) or presentation-side down in the hot pan, leaving space between pieces. Sear without moving for 3–4 minutes until a golden crust forms. Flip and cook 2–3 minutes more for 1-inch thick fillets, or until the internal temperature reaches 135–140°F (57–60°C) and the fish flakes easily.

Rest the fish

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

Make the pan sauce

Reduce heat to medium, add 2 tbs butter to the same skillet and melt. Add 1 tbsp finely chopped shallot and sauté 30–45 seconds until softened and fragrant (scrape up browned bits from pan). Pour in 1 dl white wine or chicken stock, scraping the bottom of the pan, and simmer 1–2 minutes until slightly reduced. Stir in 1 tbsp fresh lemon juice and 2 tsp chopped parsley. If you like heat, add 1/4 tsp red pepper flakes. Taste and adjust seasoning with a pinch of salt and pepper.

Finish

Swirl in any remaining 1 tbs butter off heat for a glossy finish. Spoon the sauce over the rested fillets.

Serve the grouper immediately with lemon wedges on the side and a sprinkle of extra parsley. Pair with a simple green salad, steamed vegetables or rice. Enjoy while hot.