Ingredients:

  • 4 Grouper Fillets (approx. 6–7 oz each)
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 2 Tbsp High Smoke Point Oil (Avocado, Grapeseed, or Canola oil)
  • 1 Tbsp Unsalted Butter (for basting)
  • 1 Tbsp All-Purpose Flour (Optional, for dusting)
  • 8 Tbsp Unsalted Butter, chilled and cubed (for sauce)
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/4 cup Dry White Wine (or chicken stock)
  • 3 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Pat the grouper fillets dry using several layers of paper towels. Moisture is the enemy of a good sear. Season generously on both sides with salt and pepper. If desired, lightly dust the presentation side with flour and tap off excess.
  2. Mince the shallot and garlic. Cut the 8 Tbsp butter into small cubes and keep them chilled. Have the wine, lemon juice, and parsley ready (mise en place).
  3. Heat a heavy-bottomed skillet (cast iron recommended) over medium-high heat. Add the high smoke point oil and heat until the oil is shimmering and just starting to lightly smoke.
  4. Carefully place the fillets, presentation-side down, in the hot pan, ensuring they do not touch. Do not move or touch the fish for 3-4 minutes until a golden-brown crust forms and the fish releases easily from the pan.
  5. Flip the fish carefully. Reduce the heat slightly to medium. Add the 1 Tbsp of unsalted butter to the pan for basting.
  6. When the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter over the fish for 1–2 minutes, until the internal temperature reaches 140°F (60°C). Remove the fish immediately and place it on a warm plate to rest.
  7. For the sauce: Return the pan to medium heat. Add the minced shallots and cook until soft, about 1 minute. Add the garlic and cook for 30 seconds.
  8. Pour in the white wine (or stock). Bring to a bubble, scraping up any delicious brown bits (fond) stuck to the bottom of the pan. Reduce the liquid by half.
  9. Reduce heat to low. Whisk in the chilled butter cubes, one or two at a time. Whisk constantly until the sauce thickens slightly and emulsifies into a creamy sauce. Do not let the sauce boil.
  10. Remove from heat. Whisk in the fresh lemon juice and salt/pepper to taste. Stir in the chopped parsley.
  11. Spoon a generous amount of the lemon-butter sauce onto the plate. Place the rested grouper fillet over the sauce and serve immediately.