Grouper with Orange Sauce

Today is my wife’s birthday, and I don’t have time to write, so I’ll just share a recipe for part of the dinner I made for her


  • 1 fillet of Grouper, approx 1/3 pound
  • Flour to dredge
  • Butter (a few pats to cook and then about 1-2 tbs for the pan sauce)
  • Olive oil (1 tbs)
  • Juice from 2 mandarin oranges (I put peeled oranges in immersion blender and strained)
  • Zest from 2 mandarin oranges
  • Shallot, very finely minced, about 2-3 tbs
  • Thyme (1 tsp)
  1. Heat a pan over medium heat
  2. Put flour on a dinner plate, season with salt and pepper to taste
  3. Dredge Grouper in flour
  4. Melt pats of butter in olive oil in pan
  5. When the pan is hot, place grouper in it, don’t move the fish—let it sear.
  6. Depending on thickness, turn when first side is ready (4 or more minutes). Fish should be easy to flip—look for some browning.
  7. After second side is cooked, put aside or move to side of pan off direct heat (make sure it’s cooked through)
  8. Put shallots and zest in pan for about a minute
  9. Deglaze pan with juice
  10. Add butter, continue deglazing
  11. Add thyme
  12. Put grouper back in pan and coat with sauce
  13. Put sauce on plate and fish on top of it

If you want more instructions, see this page for how to pan sear grouper. They have a different sauce, which you might also like.

I served with roasted red potatoes and steamed haricot verts with almond slivers.