Brown Butter Balsamic Seared Grouper
Grouper is one of the most fungible of fish, equally suitable for making fish tacos, blackening, grilling, frying ... you get the point. Finding new ways to present this delicacy is one of the great joys of cookery. While you've doubtless paired it with a white wine sauce, coated it with a pecan crust and lightly pan-seared it with butter and lemon, have you considered balsamic vinegar as a dressing? This recipe combines the sweetness of browned butter with the piquant accent of balsamic to make a grouper dinner that's both easy and delicious.
4 (4- to 6-oz.) fresh grouper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon minced shallot
1 teaspoon fresh lemon juice
Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
Heat oil in a large oven-proof skillet over medium-high heat.
Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned.
Transfer skillet to oven.
Bake at 425° for 4 to 5 minutes or until fish is opaque.
Remove skillet from oven, and place fish, seared side up, on a platter.
Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown.
Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162