Here’s a delicious and easy recipe for pan-seared grouper that results in a perfectly crispy exterior and tender, flaky fish:
Ingredients:
4 grouper fillets (6 oz each)
1 tablespoons cayenne pepper
1 tablespoons paprika
1 tablespoons garlic powder
1 tablespoons black pepper
1 tablespoons dried dill (or thyme)
2 tablespoons olive oil
1 lemon (zested and juiced)
Salt and pepper, to taste
Instructions:
1. Season the Grouper: Pat the grouper fillets dry with a paper towel. Lather fillets with olive oil then season both sides generously with spices, salt, pepper, and a little lemon zest.
2. Preheat the Pan: Heat the olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until the oil is shimmering but not smoking.
3. Sear the Fish: Place the grouper fillets into the pan and let them cook undisturbed for about 3-4 minutes, until the bottom is golden brown and crisp. Flip the fillets carefully with a spatula and cook the other side for another 3-4 minutes, or until the fish is opaque and flakes easily.
4. Finish with Lemon: Squeeze fresh lemon juice over the cooked fish for a bright, tangy finish. Remove the fillets from the pan and garnish with fresh parsley.
6. Serve: Serve the pan-seared grouper with a side of roasted vegetables, rice, or a light salad.
Tips:
- Make sure your pan is hot enough before adding the fish to achieve that perfect crispy crust.
- Avoid moving the fish around while it’s cooking to prevent sticking and to develop a good sear.
This method keeps the grouper moist and flaky inside while giving it a beautiful golden-brown sear. It’s simple yet elegant enough for a Sunday dinner or any special occasion.
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