Ingredients:

  • 1 lb grouper cheeks
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Use paper towels to pat the 1 lb grouper cheeks until completely dry.
  2. Evenly sprinkle the 1/2 tsp kosher salt and 1/4 tsp cracked black pepper over the cheeks.
  3. Place a 10-inch cast iron skillet over medium-high heat and add 2 tbsp avocado oil; wait until the oil shimmers and begins to wisp smoke.
  4. Carefully place the cheeks in the pan without crowding; press down lightly with tongs to ensure contact.
  5. Fry for approximately 2 minutes per side until a deep golden brown crust forms.
  6. Lower the heat to medium and add 3 tbsp unsalted butter and 3 smashed garlic cloves.
  7. Once the butter foams and smells nutty, tilt the pan and use a spoon to continuously pour the hot garlic butter over the cheeks for 1 minute.
  8. Remove from heat, drizzle with 1 tbsp fresh lemon juice, and garnish with 1 tbsp chopped parsley.
  9. Ensure the centers are opaque and reach an internal temperature of 145°F (63°C).