Lemon Butter Grouper in 18 Minutes

Instructions:

1. Pat the grouper fillets completely dry with paper towels and season both sides evenly with 1 tsp salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large stainless steel or cast iron skillet over medium-high heat until it shimmers.
3. Carefully place the fillets in the pan, pressing down lightly with a spatula to ensure contact. Cook undisturbed for 3–4 minutes until a well-browned crust forms and the fish releases easily from the pan.
4. Flip the fillets and cook for another 3 minutes, or until the internal temperature reaches 145°F (63°C).
5. Reduce heat to medium. Add 3 tbsp unsalted butter to the pan; once it foams, stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
6. Stir in 1 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tbsp drained capers.
7. Spoon the lemon garlic butter sauce over the fillets for 1 minute to glaze the fish.
8. Garnish with 1 tbsp chopped fresh parsley and serve immediately.