This pan seared grouper recipe works well with any thick fish fillets. The technique of searing creates a little of a char flavor and adds texture. In this recipe, we keep the fish in the pan and finish cooking in the oven. Some substitutions are Sea Bass, Halibut and Striped Bass.


4 (4- to 6-oz.) fresh grouper fillets from Holiday Seafood
2 tbsp olive oil
4 tbsp butter
1 tbsp balsamic vinegar
1 tsp minced shallot
1 tsp fresh lemon juice
1 tsp salt (kosher works best)
1/4 tsp black pepper (freshly ground works best)

Balsamic Pan Seared Grouper

Preheat oven to 425°. Use paper towels to pat the fish dry. Leave on counter and let the filets stand for about 10 minutes. Season with salt and pepper.

In a large iron skillet, heat oil over medium-high heat on the stove. Place the filets, topside down in skillet. Cooking will take about 3 or 4 minutes. Look for the edges to become lightly browned. Remove from stove and bake, skillet and all, in 425° oven.

Bake until fish becomes opaque. This should take about 4 or 5 minutes. Once fish is baked, remove from oven and serve seared side up on the plate.

The sauce: Cook butter in skillet over medium heat. Melt butter and caramelize until golden brown. Transfer melted butter to a small mixing bowl. Add vinegar, lemon juice and shallot. Whisk well and season with salt and pepper.

Garnish plate with your favorite baby greens. Drizzle sauce over fish, garnish and plate.

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