Seared Grouper With Lemon Thyme Butter Sauce Recipes

PAN SEARED GROUPER WITH LEMON BUTTER

Steps:

• Season grouper fillet with salt and pepper on both sides. Heat butter over medium heat in the skillet and saute minced garlic in it for 1 minutes.
• Add grouper and cook for about 3 minutes on each side. Take the fish out and set aside.
• Add lemon juice and parsley to garlic butter. Saute for a minute or two.
• Top grouper fillet with lemon buter parsley mixture and serve.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

PAN FRIED GROUPER WITH LEMON BUTTER SAUCE

Steps:

• Start by combining the baby arugula, diced avocado, tomatoes in a large salad bowl. Toss with balsamic vinegar and salt and pepper to taste. Set aside.
• Place a large cast iron skillet over medium-high heat. Once hot, add a little olive oil. You need less than a inch of the oil. Just enough coat the bottom good.
• Add the fish to the hot oil and cook for 4-5 minutes, or until golden brown and it releases easily from the bottom of the skillet. Turn the heat down to medium and flip each filet. Cook for another 4-5 minutes, or until the fish is cooked through and the fish flakes easily with a fork.
• Transfer to a wire rack or a platter lined with paper towels and set aside. Deglaze your skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits.
• Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems in the sauce.
• Add the fish back to the skillet just long enough to absorb some of the warm butter sauce. Transfer fillets to individual serving plates and spoon some the pan sauce on top.
• Top with the avocado, tomato salad and some crumbled Feta cheese, if desired.