PAN-SEARED SCAMP GROUPER WITH CAPERS

This delicious pan-seared grouper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

This pan-seared grouper is made with fish cooked in butter and topped with a lemon caper sauce. This post includes lots of tips to help make sure your fish doesn’t get dried out while cooking!

WHAT DOES GROUPER TASTE LIKE?

Grouper is a mild, slightly sweet white fish.

It’s a fairly meaty fish, and its mild flavor makes it work with lots of different flavors. In this recipe, we’ll let the grouper’s flavor shine.

BEST METHOD FOR PAN-SEARING LEAN WHITE FISH

This cooking method involves dusting the fish with flour and cooking it in a mixture of butter and oil. The flour helps to create a golden sear and the butter and oil help keep the fish tender and juicy.

CAN I MAKE THIS RECIPE GLUTEN-FREE?

Yes, absolutely!

The only gluten in this recipe is in the flour that you’ll use to dust the fish before cooking.

To make it gluten-free, simply swap traditional all-purpose flour for a gluten-free all-purpose flour.

HOW TO MAKE PAN-SEARED GROUPER

Buy a fresh scamp grouper at Fresh Catch Fish located in Punta Gorda, Florida. Our products are cleaned and filleted - ready to make this recipe. 

Start by patting the grouper fillets dry and dusting them with flour. Season the fish lightly with salt and set aside.

Next, add a little butter and oil to a heavy pan. When the butter melts, set the fish in the pan. Once you set the fish in the pan, don’t touch it!

Cook the fish for three to four minutes, depending on how thick the fillets are.

I like to watch the side of the fish as it cooks. The fish will turn opaque from the bottom up, and I flip when it’s about halfway cooked through. When you think it’s time to flip, use your spatula to test the fish. 

The fish will release from the pan easily when it’s ready to flip. 

After flipping, top each fillet with a little more butter.

Cook for about three minutes after flipping, and then move the fish out of the pan.

Add lemon juice, capers, and a handful of herbs to the pot, and stir, stir stir!

Drizzle the pan sauce over the fish and serve right away while everything is still hot.

Pan-seared scamp grouper with capers and herbs

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Category

Fish

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

This delicious pan-seared grouper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

Ingredients

• 8 ounces scamp grouper (2 fillets)

• 1 tablespoon flour

• Pinch salt, pepper

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 lemon

• 1 tablespoon capers

• Small handful fresh herbs (such as fresh rosemary, chives, or oregano)

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Directions

1. Pat grouper fillets dry.  Dust with flour, and shake off any excess.  Sprinkle them on both sides with salt and pepper.

   Prepare a heavy pan with olive oil and 1 TB of butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.

2. Place the fillets in the pan and cook for about 3-4 minutes. Don't touch the fillets until they're ready to flip.

   Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.

3. After flipping, divide the remaining 1 TB of butter over both fillets.

   Cook fish for another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.

   Transfer the fish to plates, leaving the excess butter in the pan.

4. Reduce heat to medium.  Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. 

5. Serve fish hot with pan sauce and remaining herbs.