This easy pan seared grouper is served with a tomato, lime juice, and basil salsa. Pan seared grouper with tomatoes is fast and simple and tastes like summer.

Seared piece of white fish and a bed of romaine lettuce with chunked yellow tomato and sliced basil salsa. White plate with knife and fork on the side. — *The elusive yellow tomato.*

The grouper sears in minutes. Serve pan seared grouper and tomato salsa over a salad and dinner is done.

The tomato basil salsa will work for any white fish. Different examples of white fish include: tilapia, halibut, cod, flounder, sea bass, and snapper.

Grouper is one of my (and many peoples) favorite fish. Make sure to check with Monterey Bay Aquarium's regional seafood guide to see if grouper is on any regional or national watchlists for overfishing.

How To Pan Sear Grouper

Dry grouper with a paper towel.
Salt and pepper both sides of each grouper fillet.
Bring a large non-stick pan to medium high heat and add the butter and oil. Add the grouper when butter is starting to brown and sizzling.
You may need to cook the fish in two batches if your pan is not large enough. Wipe pan out between patches and add more oil and butter if needed.
Pan sear the grouper uncovered on the first side ~ 3-4 minutes.
Flip the fish and cook another 3-4 minutes or until the fish is done and flaky. I like to leave the fish covered for 1-2 minutes and then reduce the heat a little and uncover the pan for the remaining 1-2 minutes to brown the second side.

Tips For Pan Searing Grouper

Butter burns easy, watch it carefully. Remove from heat and add oil to bring up the smoking point if the grouper starts to burn.

If "panicked", remove the pan from heat to buy you some time and/or toss in an ice cube to cool the pan down.

Grouper and other white fish are easiest to cook in a non-stick pan.

Pan Seared Grouper with Tomato Basil Salsa

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

EatSimpleFood.com

This pan seared grouper recipe is served with a tomato and basil salsa. Grouper and tomatoes tastes like summer 🙂

Author: beckie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4
Category: Main Dish
Method: Stovetop
Cuisine: Coastal, Italian
Diet: Gluten Free, Keto, Low-Carb, Paleo, Pescatarian

Ingredients

4 fillets (~ 1 ½ lb) grouper or other white fish
1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium yellow (or red) tomatoes, diced
3 tablespoon red onions, finely diced
1 tablespoon fresh lime juice
1 tablespoon e.v. olive oil
¼ teaspoon salt
pinch black pepper
3 tablespoon fresh basil, chiffonade (finely sliced) as garnish

Instructions

Make the Salsa:

In a bowl mix together: tomatoes, onions, lime, olive oil, salt, and pepper.

Sear The Grouper:

Dry grouper with paper towel and salt and pepper both sides of each grouper fillet.
Bring a large non-stick pan to medium high heat and add the butter and oil. Add the fish when butter is starting to brown (but not burnt!).
You may need to cook the fish in two batches if your pan is not large enough. Wipe pan out between patches and add more oil and butter if needed.
Pan sear the grouper uncovered on the first side ~ 3-4 minutes.
Flip the fish and cook another 3-4 minutes or until the fish is done and flaky. I like to leave the fish covered for 1-2 minutes and then reduce the heat a little and uncover the pan for the remaining 1-2 minutes.
Top fish with fresh tomato and basil salsa and serve over a mixed or Caesar Salad. Add salt to taste.

Notes

Butter burns easy, watch it carefully, and/or add oil to bring up the smoking point so it doesn't burn.
If the pan is too hot, toss in an ice cube to cool it down quickly.
Fish / seafood is easiest to cook in a non-stick pan.
The browned butter will give the fish a nice color and a nuttier taste.