seafoodie diaries

Grouper Fish Recipe

CB

Pan fried grouper fish is an amazing dish for any week of the week. This simple grouper recipe paired with a beurre blanc is perfection!

Let’s get started!

Rules For Making Grouper & Beurre Blanc

01 Prepare ingredients

Yeast Package

02 Ensure Grouper is fresh

Thermometer

03 Flour the Grouper

Jar

04 Cooking Grouper

Dough

05 Prepare Beurre Blanc

Flour Bag

06 Beurre Blanc Sauce

Flour Bowl

Prepare ingredients

01

The best way to execute this recipe is to prep all ingredients. The grouper and beurre blanc will cook fast so ensure you have the ingredients ready. 

Ensure Grouper is Fresh

02

Make sure Grouper is fresh when purchased from the seafood or fish counter from your local grocer. Expired fish will alter the taste of the entire recipe.

Flour the Grouper

03

Using all-purpose flour, lightly coat the grouper on both sides after seasoning. Follow instructions below for more insight.

Cooking Grouper

04

Using a skillet or nonstick pan, pan-fry the grouper in neutral cooking oil. Using the proper oil will allow you to achieve the golden and slightly crunchy exterior.

Prepare Beurre Blanc

05

In a small skillet, melt half your butter. Once melted, add the other ingredients like shallots, white wine, and heavy cream. 

Beurre Blanc Sauce

06

As you follow the instructions on the preparing the beurre blanc, it will look similar to the above photo. After the second half of butter is melted, reduce heat to low.

Bread bun

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CB