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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 grouper fillets (about 6 oz (170 g) each, 1-inch (2.54 cm) 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

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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 (30 ml) 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 (60 ml) 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.

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.