Pan Seared Grouper is a fast, easy, and healthy dinner than is ready in under 30 minutes! Seared on the stove and finished in the oven, the fish is crisp outside and moist inside.
I absolutely despise when I cannot capture a great picture of a dish. It really, really eats at me. This usually occurs when I am being hustled along by a hungry husband and impatient one-year-old clamoring for the photography in the kitchen to stop, so the plates actually come to the table hot. This is one of those times.
I am lucky enough to have access to fresh grouper now, one of my favorite fish to eat. I am new to preparing it, but pan-seared is always a safe bet. You end up with a nice outer crust on the fish, but a nice, juicy inside- crucial to having your fish be pleasant to eat. You can use any seasoning that you want (Old Bay is great on this too), but I used a lemon-garlic-herb one that I had in the cupboard. I have a minor addiction to spice rubs and blends- I think they are an amazing time saver.
You can do this in any kind of skillet that you prefer, although I think a well seasoned cast iron pan is probably the best best. Goes from stovetop to oven perfectly, while still having non-stick properties.
This is quite tasty AND simple AND fast.
If you like Pan Seared Grouper, try these other fish recipes:
- Pan-Seared Salmon with Lemon White Wine Butter Sauce
- No-Fail Baked Salmon
- One Pan Baked Grouper with Broccolini & Tomatoes
- 1 1/2 tsp lemon-garlic-herb seasoning
- 1 1/4 lb grouper fillets
- Olive Oil
- 2 T butter, cut into quarters
- Preheat oven to 350F. Heat a large, oven-safe skillet over medium-high heat. Add 2 T olive oil to the pan and allow to heat up. Season fish and add fillets, flesh side down, to the pan. Allow to cook until a nice golden-brown crust has formed, 3-4 minutes. Turn fish, allowing to sear on the other side for a couple of minted. Dot fish with butter and move to oven to finish cooking, approximately 10 minutes or so. Add a squeeze of lemon before serving.