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
Ingredients
- 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)
- Heat a pan over medium heat
- Put flour on a dinner plate, season with salt and pepper to taste
- Dredge Grouper in flour
- Melt pats of butter in olive oil in pan
- When the pan is hot, place grouper in it, don’t move the fish—let it sear.
- Depending on thickness, turn when first side is ready (4 or more minutes). Fish should be easy to flip—look for some browning.
- After second side is cooked, put aside or move to side of pan off direct heat (make sure it’s cooked through)
- Put shallots and zest in pan for about a minute
- Deglaze pan with juice
- Add butter, continue deglazing
- Add thyme
- Put grouper back in pan and coat with sauce
- 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.
Enjoy!