Grouper With Lemon White Sauce Recipes

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GROUPER WITH LEMON-BASIL CREAM SAUCE



Grouper with Lemon-Basil Cream Sauce image

Broiled grouper fillets are livened up with creamy lemon-basil sauce. It will have your family asking for seconds.

Provided by By Angie McGowan

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 grouper fillets (or other firm white fish)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 cloves garlic, grated
1/2 teaspoon freshly cracked black pepper
1/2 cup dry white wine
3 tablespoons freshly squeezed lemon juice
1/4 cup heavy cream
3 tablespoons chopped fresh basil

Steps:

  • Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on cookie sheet. Sprinkle both sides of fillets evenly with salt and 1 teaspoon of the pepper.
  • Broil about 10 to 15 minutes until fish flakes easily with fork.
  • Meanwhile, in large skillet, melt butter over low heat. Add garlic and remaining 1/2 teaspoon pepper. Cook and stir until garlic is fragrant. Add wine; heat to boiling over medium-low heat. Boil until sauce is reduced by half. Stir in whipping cream and basil. Simmer until thickened.
  • To serve, place broiled grouper on individual plates. Top with cream sauce.

Nutrition Facts : ServingSize 1 Serving

GROUPER WITH LEMON WHITE SAUCE



Grouper with Lemon White Sauce image

My local fish market had some fresh grouper on sale so I bought a fillet and brought it home. This is what I came up with

Provided by btabk

Categories     Fish Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon sea salt
1 tablespoon ground black pepper
1 teaspoon lemon pepper
4 (6 ounce) grouper fillets
3 tablespoons clarified butter
3 ½ tablespoons chilled butter
2 tablespoons lemon juice
1 ½ cups hot milk

Steps:

  • Mix flour, salt, pepper, and lemon pepper in bowl until well blended. Reserve 4 1/2 tablespoons of seasoned flour in a small bowl, and set aside. Rinse grouper fillets, and pat dry. Dredge grouper in the seasoned flour.
  • Melt the clarified butter in a skillet over medium-high heat. Place the grouper in the skillet and cook until lightly browned and the fish is easily flaked with a fork, 2 to 4 minutes on each side. Remove from skillet, and set aside. Drain any remaining clarified butter in the skillet, and wipe clean. Add the chilled butter and lemon juice to the skillet. Cook and stir until the butter is melted. Gradually whisk in the reserved seasoned flour; cook and stir for 5 minutes. Stir in the hot milk, whisking constantly until the sauce has thickened, about 5 minutes more. Serve sauce over the grouper.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 29.9 g, Cholesterol 121 mg, Fat 23.5 g, Fiber 1.3 g, Protein 39.6 g, SaturatedFat 13.9 g, Sodium 1616.5 mg, Sugar 4.6 g

GROUPER WITH MEYER LEMON BEURRE BLANC



Grouper with Meyer Lemon Beurre Blanc image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

4 medium shallots, minced
1/3 cup white wine
1/4 cup seasoned rice vinegar
1 teaspoon Meyer lemon juice
1 stick unsalted butter, room temperature cut into 1-inch pieces
2 6-ounce skinless grouper fillets
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons olive oil

Steps:

  • To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.
  • To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.

GROUPER WITH LEMON BUTTER CREAM SAUCE RECIPE



Grouper with Lemon Butter Cream Sauce Recipe image

Provided by á-178825

Number Of Ingredients 10

4 grouper fillets (or other firm white fish such as halibut)
1 t sea salt
1 t freshly cracked black pepper
1/4 c Land O Lakes butter with Olive Oil & Sea Salt
2 cloves garlic, grated
1/2 t freshly cracked black pepper
1/2 c dry white wine
3 T freshly squeezed lemon juice
1/4 c heavy cream
3 T chopped fresh basil

Steps:

  • Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on. Poking sheet. Sprinkle both sides of fillets evenly with salt & 1 t of pepper. Broil about 10 minutes until fish flakes easily with a fork. Meanwhile in lg skillet melt butter over low heat. Add garlic & remaining 1/2 t pepper. Cook & stir until garlic is fragrant. Add wine; heat to boiling over med low heat. Boil until sauce is reduced by half. Stir in whipping cream & basil. Simmer until thickened. To serve, place broiled grouperon individual plates. Top with cream sauce. Tips: Cut lg fillets into serving size pieces before broiling. Broiling time will vary depending on size & thickness of fillets. Measure fish at thickest point & Cook 10 min. Per inch of thickness.

GROUPER WITH LEMON WHITE SAUCE



Grouper with Lemon White Sauce image

My local fish market had some fresh grouper on sale so I bought a fillet and brought it home. This is what I came up with

Provided by btabk

Categories     Fish Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon sea salt
1 tablespoon ground black pepper
1 teaspoon lemon pepper
4 (6 ounce) grouper fillets
3 tablespoons clarified butter
3 ½ tablespoons chilled butter
2 tablespoons lemon juice
1 ½ cups hot milk

Steps:

  • Mix flour, salt, pepper, and lemon pepper in bowl until well blended. Reserve 4 1/2 tablespoons of seasoned flour in a small bowl, and set aside. Rinse grouper fillets, and pat dry. Dredge grouper in the seasoned flour.
  • Melt the clarified butter in a skillet over medium-high heat. Place the grouper in the skillet and cook until lightly browned and the fish is easily flaked with a fork, 2 to 4 minutes on each side. Remove from skillet, and set aside. Drain any remaining clarified butter in the skillet, and wipe clean. Add the chilled butter and lemon juice to the skillet. Cook and stir until the butter is melted. Gradually whisk in the reserved seasoned flour; cook and stir for 5 minutes. Stir in the hot milk, whisking constantly until the sauce has thickened, about 5 minutes more. Serve sauce over the grouper.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 29.9 g, Cholesterol 121 mg, Fat 23.5 g, Fiber 1.3 g, Protein 39.6 g, SaturatedFat 13.9 g, Sodium 1616.5 mg, Sugar 4.6 g

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