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. 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. Season fish and add fillets, flesh side down, to the pan.
Turn fish, allowing searing 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.
Easy Pan-Seared Grouper with Premolars is a colorful and flavorful entrée which only takes ten minutes to prepare. It’s a perfect choice for a quick weeknight seafood dinner but it is also a dish you would be proud to serve to guests.
Premolars, a cross between a condiment and garnish, is simply a combination of fresh parsley, garlic, and lemon zest. I added just a bit of Parmesan cheese and olive oil to the mixture, and it brings a bright and fresh pop of flavor to the grouper.
Grouper, as with most other fish, is low in calories, an important part of a healthy diet and provides high-quality protein and a wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium, iodine, and omega-3 fatty acids. When buying fish look for a mild, fresh briny smell and avoid a strong fishy odor.
To keep your fish fresh, if you are shopping at a grocery store or seafood market, buy it last, take it directly home, refrigerate and cook it within 24 hours. In general, you should plan to purchase about one-half pound of fish fillets for each adult you will be serving.
The ingredients for Easy Pan Seared Grouper with Premolars include fresh grouper fillets, fresh parsley, lemons, garlic, olive oil, Parmesan cheese, kosher salt, and ground black pepper. Add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl.
To prepare this easy grouper recipe, gather your ingredients and preheat the oven to 375 degrees. To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat.
While the pan heats, season both sides of the fillets with salt and pepper. Remove the pan from the heat and top each fillet with the premolars mixture.
Print Pin Easy Pan-Seared Grouper with Premolars is a light, healthy, low calorie and flavorful fish entrée topped with parsley, lemon zest garlic, and Parmesan cheese. To make the premolars, add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl.
To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat. While the pan heats, season both sides of the fillets with salt and pepper.
Rob Stinson cooked this dish at the 2009 Great American Seafood Cook-Off. It's a herb coated fillet of grouper served over risotto with a pesto sauce.
Add the butter to a small skillet set over medium heat, whisking continually until the butter melts and darkens in color, approximately 3 minutes. Stir in the fresh parsley leaves and season with salt and black pepper, to taste.
Serve the grouper fillets immediately with a drizzle of the lime butter sauce on top. Pair with our Garlic Mashed Red Potatoes and Oven-Roasted Asparagus, as pictured, or your choice of sides.
We would greatly appreciate if you share this on your favorite social media channel. Currently, I am sitting on the couch in our condo while the baby naps and hopefully the clouds burn off.
I’m ready to get back out and have some fun in the sun with my family today (with a little better sunscreen application than I did yesterday….ouch). We made a trip to the seafood market earlier this week and stocked up on fresh grouper, oysters and prawns that looked more like a small animal than shrimp.
Of course, I love to go out to dinner and get served a delicious meal with no clean up, but as you well know, there is only a small window of time that children allow parents to enjoy a seated meal before all chaos ensues. So, we choose to stay in and cook more often than not, so that the aren’t ruining the peaceful dining experiences of everyone else around us.
The biggest obstacle is the limited resources in a rental especially in the spice department. Fresh herbs, lemon, garlic, white wine and spice or two will unarguably go a long way and work for all sorts of different fish and seafood.
I picked up Old Bay with Lemon Herb Seasoning and it really is a great spice for fish and seafood. I think this fish would be relish with that recipe if I cook it at home, but for the sake of time and money, I bought a seasoned box of pearl couscous and doctored it up a bit with sautéed onions and herbs and it was just light enough as to not overpower the fish.
Remove from pan and serve with White Wine Butter Sauce. Deg laze the pan with white wine and add butter, lemon juice and thyme.
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CritiqueChef: gorgeously cooked fish; cooked all the way through and nice browning on the outside, well salted, but not overdone, lemon zest on top looks nice since there is no sauce for the fish. Personal/Team: Fish looked really nice; it was hard to pan- sear because it is so delicate.