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Pan-Seared Grouper

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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.

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:

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!

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.

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.

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