Pan Seared Grouper (Quick and Easy)
- 2 Moody’s Grouper steaks about 4 to 6 ounces each
- 1 T canola oil
- 1 T butter
- Parsley for garnish
- Lemon slices for flavor and garnish
Pat dry the grouper with paper towel
Put the butter and oil in a non-stick pan and allow to just brown – at that point add the grouper and sear on each side for 3 to 4 minutes (3 minutes is rare to medium rare and 4 is medium rare); seafood is always best and more flavorful when not overcooked.
When cooked to desired doneness, remove from pan, plate and garnish with chopped parsley and a slice of lemon.
Wine pairing: A more delicate, less oaky chardonnay is best for this fish. We paired with, and tasted, two California Chardonnays: Frenchie 2013 Marie Antoinette Chardonnay and White Oak Russian River Valley Chardonnay; both were good…slight edge to Frenchie. Both wines will be coming to Moody’s soon.