This quick and easy Pan-Seared Snowy Grouper with Lemon Butter Sauce is a delightful dish that brings out the best in this mild, flaky fish.
Pan-Seared Snowy Grouper with Lemon Butter Sauce
Posted by : captain Finley / On : Jun 27, 2024
Pan-Seared Snowy Grouper with Lemon Butter Sauce
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
This quick and easy Pan-Seared Snowy Grouper with Lemon Butter Sauce is a delightful dish that brings out the best in this mild, flaky fish. Seasoned fillets are seared to golden perfection and then drizzled with a rich, tangy lemon butter sauce infused with garlic and fresh parsley. Perfect for a weeknight dinner, this recipe takes just 25 minutes from start to finish and serves 4 people. Pair it with roasted vegetables, mashed potatoes, or a fresh green salad for a complete and satisfying meal.
Ingredients
- 4 Snowy Grouper fillets (6-8 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 garlic cloves, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup white wine (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for garnish
Directions
Prepare the Grouper
Pat the Snowy Grouper fillets dry with paper towels. Season both sides with salt and pepper.
Sear the Fillets
In a large skillet, heat the olive oil over medium-high heat.Add 1 tablespoon of butter to the skillet.Once the butter is melted and hot, place the fillets in the skillet.Cook for 3-4 minutes on each side, until the fish is golden brown and flakes easily with a fork.Remove the fillets from the skillet and set them aside on a warm plate.
Make the Lemon Butter Sauce
In the same skillet, add the remaining 2 tablespoons of butter.Add the minced garlic and sauté for about 1 minute, until fragrant.Add the lemon juice and zest to the skillet.If using, pour in the white wine and let it simmer for 2-3 minutes, until slightly reduced.Stir in the chopped parsley.
Recipe Note
Serve with a salad or roasted asparagus
