Pan Seared Grouper With Lemon Butter Food

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 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.

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.