Ingredients:

  • 1.5 lbs grouper fillets
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced into a paste
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 large lemon
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Temper and Prep: Remove the grouper fillets from the refrigerator 15 minutes before cooking to take the chill off. Pat the fillets extremely dry with paper towels to ensure proper seasoning adhesion. Preheat your oven to 400°F (200°C).
  2. The Infusion Application: In a small bowl, whisk together the melted unsalted butter, minced garlic paste, smoked paprika, sea salt, and cracked black pepper.
  3. Arrange the fish: Place the fillets on a rimmed baking sheet. Brush the butter mixture generously over the tops and sides of each fillet.
  4. Bake: Place in the oven and bake until the internal temperature reaches 140°F (60°C) on an instant-read thermometer, typically about 10-12 minutes depending on thickness.
  5. Rest and Serve: Remove from the oven and allow the fish to rest for 3-5 minutes. The carryover heat will bring the internal temperature to the final target of 145°F (63°C). Squeeze the remaining lemon juice over the top and garnish with fresh parsley.