This is one of the easiest recipes for Pan-Seared Grouper. Perfectly seared in a butter sauce, this is a quick, easy and healthy dinner option.
![Pan-Seared Grouper](https://forktospoon.com/wp-content/uploads/2024/07/Pan-Seared-Grouper-760x637.png)
This is such a easy recipe for pan fried grouper, served over mashed potatoes and a side of air-fried asparagus, you have a perfect meal.
Pan-seared grouper is a perfect summertime meal, and using a cast iron pan, or heavy skillet, you get an amazing sear on the fish.
Ingredients Needed For Pan-Seared Grouper
With a few simple ingredients, you can have a perfectly seared white fish fillet:
![Pan-Seared Grouper](https://forktospoon.com/wp-content/uploads/2024/07/Pan-Seared-Grouper-2-760x637.png)
- Grouper Fillets: Choose fresh grouper fillets for the best flavor and texture, ensuring they are firm and not mushy.
- Olive Oil: Use high-quality olive oil for searing the grouper, which adds a light, fruity flavor.
- Salt and Pepper: Season the grouper fillets generously with salt and pepper to enhance their natural flavors.
- Garlic: Sliced or minced garlic cloves add aromatic depth to the dish when sautéed alongside the fish.
- Butter: Butter is essential for pan-searing grouper, adding richness and helping achieve a golden crust.
- Lemon: Fresh lemon juice or lemon slices provide a bright acidity that complements the richness of the fish.
- Fresh Herbs (optional): Sprinkle chopped herbs like parsley or dill over the grouper just before serving for a burst of freshness.
How To Make Pan-Seared Grouper
Pan-seared grouper is a delicious dish that highlights the natural flavors of this mild and flaky fish. Here’s how you can make it:
Preparation: Start by patting dry the grouper fillets with paper towels to ensure they sear properly. Season both sides generously with salt and pepper.
Heat the Pan: Place a large skillet over medium-high heat and add a drizzle of olive oil. Allow the pan to get hot, but not smoking.
Sear the Grouper: Carefully place the seasoned grouper fillets into the hot skillet. Sear undisturbed for about 3-4 minutes on each side, or until golden brown and cooked through. The fish should easily release from the pan when it’s ready to flip.
Add Garlic and Butter: About halfway through cooking, add minced garlic to the skillet, and swirl in a tablespoon of butter. Baste the grouper with the melted butter to infuse flavor and keep it moist.
Finish with Lemon: Squeeze fresh lemon juice over the grouper just before removing it from the pan. This adds a bright, citrusy note that complements the fish beautifully.
Serve: Transfer the pan-seared grouper fillets to plates and garnish with fresh herbs if desired. Serve immediately, and enjoy the tender and flavorful fish!
![Pan-Seared Grouper](https://forktospoon.com/wp-content/uploads/2024/07/Pan-Seared-Grouper-3-760x637.png)
Pro Tips For Pan-Seared Grouper Recipe
- Pat Dry Before Seasoning: Ensure the grouper fillets are thoroughly patted dry with paper towels before seasoning. This helps achieve a better sear and prevents steaming.
- Hot Pan, Perfect Sear: Preheat your skillet over medium-high heat until it’s hot but not smoking. A hot pan ensures a beautiful golden crust on the grouper without overcooking the fish.
- Season Generously: Season the grouper fillets generously with salt and pepper on both sides just before placing them in the hot skillet. This enhances flavor throughout the fish.
- Use Clarified Butter or Ghee: Clarified butter or ghee has a higher smoke point than regular butter, making it ideal for high-heat cooking like searing. It also adds a rich flavor to the grouper.
- Don’t Overcrowd the Pan: Cook the grouper fillets in batches if needed to avoid overcrowding the pan. Overcrowding can lead to uneven cooking and steaming rather than searing.
- Baste with Butter and Aromatics: As the grouper cooks, baste it with the melted butter and any aromatics like garlic or fresh herbs. This adds depth of flavor and keeps the fillets moist.
- Finish with Fresh Lemon Juice: Squeeze fresh lemon juice over the grouper just before serving. The acidity brightens the flavors and balances the richness of the butter.
- Rest Before Serving: Let the pan-seared grouper rest for a minute or two after cooking. This allows the juices to redistribute within the fish, ensuring a juicy and tender bite.
- Garnish Creatively: Garnish the pan-seared grouper with fresh herbs such as parsley or chives for a burst of color and added freshness.
- Serve Immediately: Pan-seared grouper is best served immediately after cooking to enjoy its delicate texture and flavors at their peak.
![Pan-Seared Grouper](https://forktospoon.com/wp-content/uploads/2024/07/Pan-Seared-Grouper-4-760x637.png)
Recipe For Pan-Seared Grouper Faqs
Can I use frozen grouper fillets? It’s best to use fresh grouper fillets for this recipe. If using frozen, ensure they are fully thawed and patted dry before cooking to achieve a good sear.
How do I know when the grouper is cooked through? Grouper is cooked through when it reaches an internal temperature of 145°F (63°C). The flesh should be opaque and flake easily with a fork.
What if I don’t have clarified butter or ghee? If you don’t have clarified butter or ghee, you can use regular butter mixed with a high smoke point oil like canola or grapeseed oil. This mixture helps prevent the butter from burning at high heat.
Can I marinate the grouper beforehand? While grouper doesn’t require a long marinating time, you can marinate it briefly (about 15-30 minutes) in a simple marinade of olive oil, lemon juice, garlic, and herbs for added flavor.
What should I serve with pan-seared grouper? Pan-seared grouper pairs well with a variety of sides such as steamed vegetables, rice pilaf, roasted potatoes, or a fresh salad. It’s versatile and complements both light and hearty sides.
How thick should the grouper fillets be? Aim for grouper fillets that are about 1 inch thick. Thicker fillets are easier to sear without overcooking.
Can I use this recipe for other types of fish? Yes, you can use this cooking method for other firm-fleshed fish like snapper, mahi-mahi, or halibut. Adjust cooking times slightly based on the thickness of the fillets.
Should I cover the grouper while cooking? It’s not necessary to cover the grouper while cooking. Leave it uncovered to ensure the exterior gets a nice sear and doesn’t steam.
Can I use herbs other than parsley for garnish? Absolutely! Feel free to garnish your pan-seared grouper with herbs like cilantro, dill, or thyme for different flavor profiles.
How do I prevent the grouper from sticking to the pan? Make sure your skillet is well-heated and lightly coated with oil before adding the grouper fillets. Avoid moving the fillets around too much once they’re in the pan to allow a proper sear to form.
![Pan-Seared Grouper](https://forktospoon.com/wp-content/uploads/2024/07/Pan-Seared-Grouper-5-760x1140.png)
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Pan-Seared Grouper
Description
Ingredients
- 2 teaspoons olive oil
- 4 grouper fillets, about 6 ounces each
- 1 teaspoon Kosher salt, to taste
- 1/2 teaspoon black pepper, to taste
- 2 tablespoons butter, or ghee
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
- 8 Lemon wedges, for serving
Instructions
- Start by patting dry the grouper fillets with paper towels to ensure they sear properly. Season both sides generously with salt and pepper.
- Place a large skillet over medium-high heat and add olive oil. Allow the pan to get hot, but not smoking.
- Carefully place the seasoned grouper fillets into the hot skillet. Sear undisturbed for about 3-4 minutes on each side until golden brown is cooked through. The fish should easily be released from the pan when it’s ready to flip.
- About halfway through cooking, add minced garlic to the skillet and swirl in a tablespoon of butter. Baste the grouper with the melted butter to infuse flavor and keep it moist.
- Squeeze fresh lemon juice over the grouper just before removing it from the pan. This adds a bright, citrusy note that complements the fish beautifully.
- Transfer the pan-seared grouper fillets to plates and garnish with fresh herbs if desired. Serve immediately, and enjoy the tender and flavorful fish!
Equipment
- Cast Iron Skillet, or Heavy Skillet
- Cooking Spray
Nutrition
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