How To Make: Pan-Seared Grouper with Balsamic Brown Butter Sauce
- 4 (4- to 6-oz.) fresh grouper fillets
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced shallot
- 1 teaspoon fresh lemon juice
- Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
- Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
- Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
Tips: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.
Also Try: Grouper Parmesan