Pan-seared grouper recipe

Grouper is one of my favorite fish recipes outside of sea bass and red snapper. Therefore, it only makes sense to create a pan-seared grouper recipe with one of my favorite sauces.

I created this recipe using an effortless buerre blanc sauce that pairs amazingly well with seafood and specifically fish. This white wine pairs well with vegetables like asparagus, mushrooms, or even mashed potatoes. 

What is beurre blanc sauce?

Beurre blanc is a French sauce whose name translates to “white butter.” This sauce is made up by emulsifying butter into a reduction of white wine and vinegar, and traditionally combined with shallots. However, I previously mentioned an “effortless” white butter sauce AKA I skipped the emulsifying step for ease. However, if you do have an emulsifier or blender, feel freed to do so!

Why grouper fish recipes are amazing:

• Full of amazing flavor
• Perfect for a quick and delicious dinner
• Perfect for any night of the week.
• Good recipe for personal consumption (meal preps)

Tips for this pan-seared grouper fish recipe:

Side dishes that pair well with the recipe are broccolini, asparagus, and Brussel sprouts. Carb sides recommended for this grouper white fish are Garlic and herb rice pilaf, roasted potatoes, or my Garlic and Herb Brown Rice and Quinoa. 

How to store this recipe: Store all ingredients in a separate airtight container. The ingredients can be stored up to 2-3 days in the refrigerator.  

Grouper can be purchased at any fish counter at your local farmer’s market or retail grocery stores like Whole Foods. 

Grouper Fish Differences: Red vs. Black

Flavor

Black Grouper: Holds bolder seasonings; mild and somewhat sweet

Red Grouper: Great for pairing with delicate sauces and/or seasonings. It also has a mild and slightly sweet flavor. 

Color

Black Grouper: Gray and pinkish color when raw

Red Grouper: Usually lighter than Black grouper; pinkish hue when raw

Texture

Black Grouper: Meatier and firm texture that is also denser compared to red grouper. It is ideal for grilling or other methods that require the fillet to hold together.

Red Grouper: No matter what cooking method, the texture is a flaky grouper when prepared; often more delicate and softer. 

Grouper Recipe Ingredients:

Grouper – Pairs amazing with citrus beurre blanc sauce due to its mild and slightly sweet flavor. 

All-purpose Flour – Dusting the grouper with a light coat of flour helps achieve a crisp and golden exterior when pan-seared. 

Asparagus – Adds a bright and earthy element to the dish. The crisp texture balances the richness of the butter sauce that complements the grouper. 

Mushrooms – Provides a savory and umami component that adds depth and complexity to the overall flavor.

Seasonings for vegetables – olive oil, onion powder, garlic powder, red pepper flakes, kosher salt, and black pepper.

Citrus Beurre Blanc Ingredients 

Unsalted Butter – Base of the buerre blanc sauce in which the butte created a reach and creamy texture. Unsalted butter gives control of the salt content in the sauce. 

Shallots – Enhances the sauce with subtle sharpness and mild sweet onion flavor. 

Lemon Zest + juice – Adds to the freshness and brightness of the sauce. Provides a bright citrus flavor while adding acidity that balances the richness of the butter and cream 

Heavy Cream – Promotes richness and body of the beurre blanc sauce while emulsifying a smoother consistency. 

White wine (Chardonnay, Pinot Prigio,etc) – White wines such as Chardonnay or Pinot Grigio adds acidity and fruity notes. These wines pair well with the sauce’s richness and complements seafood well. 

White Pepper– Adds a gentle heat without altering the sauce’s presentation. 

When all ingredients are prepared together they create a creamy, balanced sauce that is perfect for seafood like grouper, shrimp, or scallops. 

Brief Instructions for the Pan-seared grouper recipe

The best way to cook this recipe is the prep the butter, shallots, and all other ingredients. Pre-heat oven to 375F for the vegetables.

On a baking sheet, drizzle olive oil on the asparagus and mushrooms. Season the vegetables with garlic and onion powder, red pepper flakes, and black pepper. Place in the pre-heated oven for 20-25 minutes.

Remove any excess moisture by patting the fish to dry. Place fish on a paper towel and season with salt. Set aside the grouper on a plate or baking sheet while you set up your flour station. On a plate or small bowl used for mixing, place flour into the container. 

Heat a small to medium skillet over medium heat. Place half the butter in the skillet first. Next at the minced shallots and allow the shallots to cook for 2-3 minutes. Add the white wine and reduce heat to low. Add the heavy cream as well as the lemon zest and fresh lemon juice. 

Stir or whisk all ingredients together and add the last 4 tablespoons of butter. Reduce the heat to low or until the sauce is less than a slight simmer. 

Pan-searing the Grouper

Review the recipe card below for more step by step details on this pan-seared grouper recipe.