If you’re like our family, we are trying to eat healthier and that means eating more fish. It’s good for the body and good for the brain. This recipe is another great way to cook fish. We made this seared grouper in a cast iron skillet. It just cooks this fish so beautifully. This recipe is written for grouper because it is relatively easy to get. If grouper is not available or you would like a different fish, snapper, monkfish, and any other mild, yet firm, white fish can be used instead.
Seared Grouper with Lemon-Thyme Butter Sauce
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
Ingredients:
- 4 c. baby arugula
- 1 large avocado chopped
- 2 c. cherry or grape tomatoes halved
- 2-3 T. balsamic vinegar
- Sea salt and black pepper to taste
- 2 T. extra virgin olive oil divided
- 1 lbs. grouper or other white fish cut into 4 pieces
- ¼ c. dry white wine
- 3 T. unsalted butter
- 2 T. fresh lemon juice
- 1 t. lemon zest
- 4-6 fresh thyme sprigs
Optional: ½ c. Feta cheese, crumbled
Instructions
Directions:
- Combine the baby arugula, avocado, tomatoes, and balsamic vinegar to a large salad bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- Place a large cast iron skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom of the skillet. Add the fish and cook for 4-5 minutes, or until it releases easily from the bottom of the skillet.
- Turn the heat down to medium and flip each fillet. Cook for another 4-5 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer to a platter and set aside.
- Deglaze the skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems in the sauce.
- Briefly return the fish to the skillet to absorb some of the warm butter sauce. Transfer to individual serving plates and spoon some the pan sauce on top. Serve immediately with the avocado tomato salad topped with some crumbled Feta cheese, if desired. Enjoy!
Tried this recipe?Let us know how it was!
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