Ingredients:

  • 4 (6 oz / 170 g) grouper fillets
  • 1 tsp (6 g) kosher salt
  • 1/2 tsp (3 g) cracked black pepper
  • 1 tsp (2 g) smoked paprika
  • 2 tbsp (30 ml) avocado oil
  • 3 tbsp (42 g) unsalted butter
  • 3 cloves (9 g) garlic, smashed
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tbsp (4 g) fresh parsley, chopped

Instructions:

  1. Pat the grouper fillets completely dry with paper towels.
  2. Combine the salt, pepper, and smoked paprika in a small bowl, then dust both sides of the fish evenly.
  3. Heat the avocado oil in a 12-inch cast-iron skillet or stainless steel pan over medium-high heat until it shimmers and just begins to smoke.
  4. Carefully lay the fillets in the pan and press down lightly with a spatula for 5 seconds to ensure full contact.
  5. Sear undisturbed for 3–4 minutes until a dark golden crust forms and the fish releases easily from the pan.
  6. Flip the fillets.
  7. Immediately add the butter and smashed garlic to the pan.
  8. Tilt the pan and use a large spoon to continuously pour the foaming garlic-butter over the fish for the final 3 minutes of cooking, or until the internal temperature reaches 145°F (63°C).
  9. Turn off the heat.
  10. Stir in the lemon juice and chopped parsley, spooning the emulsified butter over the fish one last time before plating.