Pan-Seared Grouper
This delicious pan-seared grouper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
Prep: 2min
Total: 12min
Yield: 2
Serving Size: 1 serving
Nutrition Facts: calories 297 kcal, Carbohydrate 8 g, Protein 23 g, Fat 20 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 72 mg, Sodium 464 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 8 ounces grouper (2 fillets) (Or swap another firm white fish (such as halibut))
- 1 tablespoon flour (Use gluten-free AP flour if needed)
- pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 lemon, juiced
- 1 tablespoon capers
- small handful fresh herbs (such as fresh rosemary, chives, or oregano)
Instruction:
- Pat grouper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
- Place the fillets in the pan and cook about 3-4 minutes. Don’t touch the fillets until they’re ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.
- After flipping, divide the remaining 1 TB butter over both fillets.Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
- Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
The 20 BEST Ways to Cook Grouper
This collection of easy ways to cook Grouper will give you plenty of new ways to cook your favorite mild, flaky fish. We especially love this Mediterranean grouper with tapenade:
Ingredients:
- 1 lb grouper fillets
- 1/2 cup extra virgin olive oil
- 1/4 tsp paprika
- 2 cloves garlic
- 1.5 cup cherry tomatoes
- 1/2 cup jarred roasted red peppers
- 1/2 cup black olives
- 1/4 cup green olives
- 1/4 cup capers
- 1 lemon, half squeezed and half for garnish
- 2 sprigs of rosemary
- 7-8 sprigs of thyme
- 3-4 sprigs of oregano
- 2 Tbsp flour
- Salt to taste
- Pepper to taste
Instruction:
- Start by finely chopping olives, capers, roasted red peppers and garlic. Halve the cherry tomatoes. Finely chop fresh herbs.
- Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs. Give it a mix. Add chopped olives and capers and cook for a couple more minutes. Stir in a splash of lemon juice and drizzle a little bit more olive oil.
- Season grouper with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides.
- Heat the remaining oil in a skillet over medium high heat. Add grouper and cook 10 minutes per inch thickness, turning halfway through.
- Plate the grouper and top it generously with prepared tapenade. Garnish with some more fresh herbs and lemon wedges.
25 BEST Ways to Cook Grouper
Ingredients:
- Mediterranean-Style Baked Grouper
- Blackened Grouper
- Grouper Piccata
- Oven-Baked Parmesan Grouper Filets
- Pan-Seared Grouper with Lemon Butter
- Pecan-Crusted Grouper
- Key Lime Butter Grilled Grouper
- Baked Grouper with Citrus Crumb Topping
- Popcorn Grouper Nuggets
- Pan-Seared Grouper Sandwiches
- Grilled Grouper Tacos
- Fried Grouper
- Grouper and Salmon Kebabs
- Grouper with Puttanesca Sauce
- Bahamian Boiled Fish
- Grouper Stew with Potatoes and Pepper
- Psari Plaki
- Fish Chowder
- Grouper Fritters with Key Lime Sauce
- Grouper Ceviche
- Spicy Pasta with Fish
- Crab-Crusted Grouper
- Crab-Stuffed Grouper
- Cioppino
- Grouper Reuben
Instruction:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a grouper dish in 30 minutes or less!
Pan Fried Grouper | Kitchen Daddy
FAQ
How is grouper supposed to be cooked?
Pan-Fried Grouper
If thawed, pat the filets dry with a paper towel, rub them with olive oil or butter and your favorite seasonings. Then, cook over high heat in a thick-bottomed or cast-iron skillet with half-an-inch of cooking oil. Cook for about 4 minutes and flip once. Cook for 4 more minutes.
What goes best with grouper?
Grouper is a mild fish that pairs best with white wines like Chardonnay, Chablis, Chenin Blanc, Sauvignon Blanc and Roussanne. Grouper doesn’t grill up very nice as it is not oily enough like salmon, but you’ll often see it steamed, sautéed or broiled and accompanied by a sauce.
Is grouper a good fish to eat?
Thanks to its subtle flavor that easily absorbs dressings and marinades, grouper is excellent however you serve it. Fish sandwiches made with either a thick slice of blackened grouper or battered and deep-fried bite-size pieces of grouper are one of the best and most simple ways to enjoy this fish.
What does grouper fish taste like?
Grouper has a mild yet distinct flavor, somewhere between Bass and Halibut. The taste of most Grouper is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red Grouper is sweeter and milder than Black Grouper.
How long to bake grouper for?
The time and temperature to bake grouper can vary, but to get the best results you should set your oven to 400 degrees Fahrenheit and cook it for 12 to 15 minutes.
