Entrée: United States – Grouper in Lemon-Parsley Brown Butter

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

4 grouper fillets (about 6 oz / 170 g each, 1-inch thick)
Kosher salt and freshly ground black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging)
2 tbsp (30 ml) neutral oil (such as grapeseed or canola)
6 tbsp (85 g) unsalted butter, divided
1 large lemon (zest optional, plus 2–3 tbsp / 30–45 ml juice)
2 tbsp (8 g) finely chopped fresh parsley
Lemon wedges, for serving

Instructions

1. Pat the grouper dry. Season both sides with salt and pepper. Place flour on a plate and lightly dredge the fillets, shaking off excess.
2. Heat a large skillet over medium-high heat. Add the oil and 2 tablespoons butter. When hot and foaming, add the fillets. Cook 3–4 minutes per side, until golden and just opaque in the center (internal temp about 135°F). Transfer to a warm plate.
3. Wipe out any burned bits from the pan. Add the remaining 4 tablespoons butter over medium heat; cook, swirling, until the butter turns deep golden and smells nutty, 2–3 minutes.
4. Remove from heat; stir in lemon juice (and zest, if using) and parsley. Season to taste with salt and pepper.
5. Spoon the lemon-parsley brown butter over the grouper. Serve immediately with lemon wedges.