Pan-Seared Grouper with Balsamic Brown Butter Sauce
There’s nothing better than cooking your own catch after a successful day of fishing or spearfishing.
Grouper is one of the most delicious filets you can cook. It’s time to get out of the same old blackened, grilled, or fried cooking ways and try something new. This pan-seared grouper recipe has a balsamic brown butter sauce that’ll have you begging for seconds, thirds, and maybe even fourths!
The magic happens on the bottom of the pan where the fish forms an even, crisp crust. The sauce seals the deal. This recipe makes 4 servings and only takes 30 minutes, and not to mention you’re sure to already have most of the ingredients.
4 (4-oz. to 6-oz.) fresh grouper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon minced shallot
1 teaspoon fresh lemon juice
Let’s Get Cookin’:
Step 1 — Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
Step 2 — Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
* EXPERT ADVICE: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.
Step 3 — Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
Step 4 — Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
Step 5 — Pour Balsamic Brown Butter Sauce on to the Pan-Seared Grouper and ENJOY!
Let us know how yours turned out!