PAN SEARED GROUPER Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This classic, subtle preparation works well with any mild fish fillets, such as halibut, salmon, tilapia, or snapper.
6 grouper fillets, cut 1 inch thick (about 6 ounces each), skin on
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons chopped fresh chives
2 tablespoons unsalted butter
2 tablespoons olive oil
1 lemon, thinly sliced
1/4 cup capers, drained
1/4 cup caper berries (optional), drained and halved
1/4 cup dry white wine
Juice of 1 lemon
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Directions: |
Directions:1. Season the grouper fillets with the 1/2 teaspoon salt, 1/2 teaspoon pepper, and half of the chives, pressing the chives to adhere to the fish. Heat the butter and olive oil in a large skillet over medium-high heat until hot but not smoking. A pinch of salt will sizzle when dropped in the oil. Place the fillets in the skillet, skin side down, and cook them undisturbed for about 4 minutes, until the underside is slightly crisp and the fillets lift easily from the pan. While the fish is cooking, scatter the lemon slices, capers, and caper berries over and around the fish.
2. Turn the fillets and cook for 3 to 4 minutes on the flesh side, until they are opaque and tender and flaky when pierced with the tip of a sharp knife. Carefully lift the fish fillets from the skillet and place them on a platter covered loosely with foil to keep warm.
3. Add the wine and lemon juice to the skillet you cooked the fish in and bring to a boil over medium-high heat, scraping any brown bits from the bottom of the pan. Boil for about 1 minute, until the liquid has reduced and thickened slightly. Spoon the pan drippings, sliced lemons, and capers over the fish and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
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