Okay, here’s my blog post about making pan-seared grouper with lemon butter, written from my personal experience:
Alright, folks, let’s talk about something delicious I whipped up the other night: pan-seared grouper with lemon butter. Sounds fancy, right? It’s actually way easier than you think, and I’m gonna walk you through my whole process, mess-ups and all.
Getting Started
First things first, I grabbed the ingredients. I had some fresh grouper fillets from the market, which is key. You want that nice, firm texture. Besides the fish, I got:
- Butter (obviously)
- A lemon
- Garlic (because, garlic)
- Salt and pepper
- Some fresh parsley (for that pop of color at the end)
I prepped everything before I even turned on the stove. Minced the garlic super fine, juiced the lemon, and chopped up the parsley. Got my salt and pepper ready to go. Having everything ready makes the cooking part way less stressful.
Cooking the Grouper
Okay, heat up your pan! I used a cast-iron skillet because I like how it gets nice and hot and gives a good sear. Medium-high heat is what you’re aiming for. While that was heating up, I patted the grouper fillets dry with paper towels. This is super important for getting a crispy skin.
Then, I seasoned the fish generously with salt and pepper. Don’t be shy with the seasoning! Once the pan was hot, I added a good glug of olive oil and some butter,because in the pan when the butter was melted and bubbly.
Now, the tricky part: I carefully add these fish fillets into the pan and don’t touch it! Let it sear for about 3-4 minutes on the first side until it gets a nice golden-brown crust. Seriously, resist the urge to move it around! Then, I flipped the fillets and cooked them for another 3-4 minutes, maybe a little less, depending on the thickness.
Making the Lemon Butter Sauce
Once the fish was almost done, I added the minced garlic to the pan, it became fragrant.I poured in the lemon juice. It sizzled and started to reduce a bit, mixing with the butter and garlic to make this amazing sauce.
Finishing Touches
Finally, I removed the fish from the pan and put in on the plate. I spooned that glorious lemon butter sauce all over the fillets, and sprinkled the chopped parsley on top. And there you have it! Pan-seared grouper with lemon butter.
It was so good! The fish was flaky and moist, the skin was crispy, and that lemon butter sauce? Forget about it. Seriously, give this a try. It’s a restaurant-quality meal you can make at home, and it’s way easier than it looks.
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