Pan-Seared Grouper With Lemon-Garlic Sauce Recipe

Ksenia Prints/Mashed By Ksenia Prints AND Mashed Staff/Dec. 18, 2022 7:30 am EST

Pan-seared grouper with lemon-garlic sauce is an elegant yet incredibly simple preparation that lets this unique and meaty fish shine. According to food Blogger Ksenia Prints of At the Immigrant’s Table, the hardest part about cooking grouper is finding it. While fish like salmon, tilapia and haddock are available in every large grocery store, grouper is a rare ingredient that is usually only available at your local fishmonger.

The unique thing about grouper is its sweet, thick flesh. It holds its shape well even after cooking, and it tends to taste great even if the fish is overcooked (which can easily happen with fish fillets, which tend to be thick in the middle but thin in the ends). We like to pair it with a sharp, lemony and garlicky sauce to highlight the fish’s neutral flavor and firm texture. According to SeafoodSource, groupers come from the sea bass family of fish, and they usually belong to two types: black and red grouper. Black grouper, which is the larger of the two, is a bit more rare. Grouper is an ocean fish, available in the waters around the United States and across Central and South America. It really is a treat to enjoy such a fish, so follow this recipe to ensure that you cook it to perfection.

Gather the ingredients for pan-seared grouper with lemon-garlic sauce

Ksenia Prints/Mashed

To make this dish, you will need two grouper fillets, olive oil, butter, lemon juice, garlic, and parsley. The fillets can have the skin off or on one side.

Sear the grouper fillets

Ksenia Prints/Mashed

Season both sides of the grouper fillets with salt and pepper to taste. Then, to a large pan set to medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter (the butter will give it more flavor, while the olive oil will keep it from burning too quickly).

Add the fish fillets (skin-side down, if it has skin) to the pan. Cook 3-4 minutes on one side, then flip over to the other. Both sides should be golden brown once the searing process is over. The fish will be ready when it measures 145 F in its thickest part, and when it flakes easily with a fork.

Make the lemon-garlic sauce

Ksenia Prints/Mashed

To make the sauce, add the remaining olive oil and butter to the same pan where you cooked the fish. Add the minced garlic, lemon juice, and parsley. Cook for 2 minutes, stirring occasionally.

Serve the grouper with a salad or potatoes

Ksenia Prints/Mashed

Transfer the pan-seared grouper to serving plates. Spoon the lemon-garlic sauce over the fish, letting it generously coat as much as possible. Grouper pairs nicely with a green salad, or with a buttery, fatty side like potatoes.

Pan-Seared Grouper With Lemon-Garlic Sauce Recipe

4.9 from 30 ratings

Fill 202

							Print

Make an impressive yet easy dinner with this pan-seared grouper and lemon-garlic sauce recipe.

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2 servings

Total time: 20 minutes

					Ingredients

2 (8-ounce) grouper fillets salt, to taste pepper, to taste 2 tablespoons olive oil 2 tablespoon butter juice of 1 lemon 1 garlic clove, minced ¼ cup chopped parsley

					Directions

Season both sides of the grouper fillets with salt and pepper. To a large pan set to medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When the oils have heated, add the grouper fillets (skin-side down) to the pan and cook for about 3-4 minutes on each side. The fish is ready when it reaches an internal temperature of 145 F in its thickest part, and when it flakes easily with a fork. To make the sauce, add remaining olive oil and butter to the same pan where you cooked the fish. Add the garlic, lemon juice, and parsley. Cook for 2 minutes, stirring occasionally. Serve the pan-seared grouper immediately, with lemon-garlic sauce spooned over top. Leftover grouper fillets will keep in an airtight container in the fridge for 4 days.

Nutrition

Calories per Serving 445

Total Fat 27.5 g

Saturated Fat 9.7 g

Trans Fat 0.5 g

Cholesterol 114.4 mg

Total Carbohydrates 4.2 g

Dietary Fiber 1.3 g

Total Sugars 0.8 g

Sodium 682.2 mg

Protein 44.8 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						






											Rate this recipe

Pan-Seared Grouper With Lemon-Garlic Sauce Recipe

Ksenia Prints/Mashed

By Ksenia Prints AND Mashed Staff/Dec. 18, 2022 7:30 am EST

Pan-seared grouper with lemon-garlic sauce is an elegant yet incredibly simple preparation that lets this unique and meaty fish shine. According to food Blogger Ksenia Prints of At the Immigrant’s Table, the hardest part about cooking grouper is finding it. While fish like salmon, tilapia and haddock are available in every large grocery store, grouper is a rare ingredient that is usually only available at your local fishmonger.

The unique thing about grouper is its sweet, thick flesh. It holds its shape well even after cooking, and it tends to taste great even if the fish is overcooked (which can easily happen with fish fillets, which tend to be thick in the middle but thin in the ends). We like to pair it with a sharp, lemony and garlicky sauce to highlight the fish’s neutral flavor and firm texture. According to SeafoodSource, groupers come from the sea bass family of fish, and they usually belong to two types: black and red grouper. Black grouper, which is the larger of the two, is a bit more rare. Grouper is an ocean fish, available in the waters around the United States and across Central and South America. It really is a treat to enjoy such a fish, so follow this recipe to ensure that you cook it to perfection.

The unique thing about grouper is its sweet, thick flesh. It holds its shape well even after cooking, and it tends to taste great even if the fish is overcooked (which can easily happen with fish fillets, which tend to be thick in the middle but thin in the ends). We like to pair it with a sharp, lemony and garlicky sauce to highlight the fish’s neutral flavor and firm texture.

According to SeafoodSource, groupers come from the sea bass family of fish, and they usually belong to two types: black and red grouper. Black grouper, which is the larger of the two, is a bit more rare. Grouper is an ocean fish, available in the waters around the United States and across Central and South America. It really is a treat to enjoy such a fish, so follow this recipe to ensure that you cook it to perfection.

Gather the ingredients for pan-seared grouper with lemon-garlic sauce

To make this dish, you will need two grouper fillets, olive oil, butter, lemon juice, garlic, and parsley. The fillets can have the skin off or on one side.

Sear the grouper fillets

Season both sides of the grouper fillets with salt and pepper to taste. Then, to a large pan set to medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter (the butter will give it more flavor, while the olive oil will keep it from burning too quickly).

Add the fish fillets (skin-side down, if it has skin) to the pan. Cook 3-4 minutes on one side, then flip over to the other. Both sides should be golden brown once the searing process is over. The fish will be ready when it measures 145 F in its thickest part, and when it flakes easily with a fork.

Add the fish fillets (skin-side down, if it has skin) to the pan. Cook 3-4 minutes on one side, then flip over to the other. Both sides should be golden brown once the searing process is over. The fish will be ready when it measures 145 F in its thickest part, and when it flakes easily with a fork.

Make the lemon-garlic sauce

To make the sauce, add the remaining olive oil and butter to the same pan where you cooked the fish. Add the minced garlic, lemon juice, and parsley. Cook for 2 minutes, stirring occasionally.

Serve the grouper with a salad or potatoes

Transfer the pan-seared grouper to serving plates. Spoon the lemon-garlic sauce over the fish, letting it generously coat as much as possible. Grouper pairs nicely with a green salad, or with a buttery, fatty side like potatoes.

Pan-Seared Grouper With Lemon-Garlic Sauce Recipe

4.9 from 30 ratings

Fill 202

							Print

Make an impressive yet easy dinner with this pan-seared grouper and lemon-garlic sauce recipe.

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2 servings

Total time: 20 minutes

					Ingredients

2 (8-ounce) grouper fillets salt, to taste pepper, to taste 2 tablespoons olive oil 2 tablespoon butter juice of 1 lemon 1 garlic clove, minced ¼ cup chopped parsley

					Directions

Season both sides of the grouper fillets with salt and pepper. To a large pan set to medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. When the oils have heated, add the grouper fillets (skin-side down) to the pan and cook for about 3-4 minutes on each side. The fish is ready when it reaches an internal temperature of 145 F in its thickest part, and when it flakes easily with a fork. To make the sauce, add remaining olive oil and butter to the same pan where you cooked the fish. Add the garlic, lemon juice, and parsley. Cook for 2 minutes, stirring occasionally. Serve the pan-seared grouper immediately, with lemon-garlic sauce spooned over top. Leftover grouper fillets will keep in an airtight container in the fridge for 4 days.

Nutrition

Calories per Serving 445

Total Fat 27.5 g

Saturated Fat 9.7 g

Trans Fat 0.5 g

Cholesterol 114.4 mg

Total Carbohydrates 4.2 g

Dietary Fiber 1.3 g

Total Sugars 0.8 g

Sodium 682.2 mg

Protein 44.8 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						






											Rate this recipe

Pan-Seared Grouper With Lemon-Garlic Sauce Recipe

4.9 from 30 ratings

Fill 202

							Print

Make an impressive yet easy dinner with this pan-seared grouper and lemon-garlic sauce recipe.

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2 servings

Total time: 20 minutes

					Ingredients

  • 2 (8-ounce) grouper fillets

  • salt, to taste

  • pepper, to taste

  • 2 tablespoons olive oil

  • 2 tablespoon butter

  • juice of 1 lemon

  • 1 garlic clove, minced

  • ¼ cup chopped parsley

     				Directions

  • Season both sides of the grouper fillets with salt and pepper.

  • To a large pan set to medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.

  • When the oils have heated, add the grouper fillets (skin-side down) to the pan and cook for about 3-4 minutes on each side. The fish is ready when it reaches an internal temperature of 145 F in its thickest part, and when it flakes easily with a fork.

  • To make the sauce, add remaining olive oil and butter to the same pan where you cooked the fish.

  • Add the garlic, lemon juice, and parsley. Cook for 2 minutes, stirring occasionally.

  • Serve the pan-seared grouper immediately, with lemon-garlic sauce spooned over top. Leftover grouper fillets will keep in an airtight container in the fridge for 4 days.

Nutrition

Calories per Serving 445

Total Fat 27.5 g

Saturated Fat 9.7 g

Trans Fat 0.5 g

Cholesterol 114.4 mg

Total Carbohydrates 4.2 g

Dietary Fiber 1.3 g

Total Sugars 0.8 g

Sodium 682.2 mg

Protein 44.8 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						







											Rate this recipe

Pan-Seared Grouper With Lemon-Garlic Sauce Recipe

4.9 from 30 ratings

Fill 202

							Print

Make an impressive yet easy dinner with this pan-seared grouper and lemon-garlic sauce recipe.

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2 servings

Total time: 20 minutes

4.9 from 30 ratings

Fill 202

							Print

Prep Time

10

minutes

Cook Time

Servings

2

servings

Total time: 20 minutes

Nutrition

Calories per Serving 445

Total Fat 27.5 g

Saturated Fat 9.7 g

Trans Fat 0.5 g

Cholesterol 114.4 mg

Total Carbohydrates 4.2 g

Dietary Fiber 1.3 g

Total Sugars 0.8 g

Sodium 682.2 mg

Protein 44.8 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						






							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.