Pan Seared Grouper (Quick and Easy)

Grouper on Platter
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Pan Seared Grouper
This is an easy and very basic recipe that fully showcases the flavor of the grouper (which is fabulous). We will post some other more savory recipes later.
Servings: 2 people
Author: Moody Foodie
Ingredients
  • 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
Instructions
  1. Pat dry the grouper with paper towel
  2. 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.
  3. When cooked to desired doneness, remove from pan, plate and garnish with chopped parsley and a slice of lemon.
Recipe Notes

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.