This easy grouper recipe is pan seared and served with a yellow tomato, lime juice, and basil "salsa". Pan seared grouper with tomatoes tastes like summer.
The grouper pan fries in minutes. Serve pan fried grouper and tomato salsa over a salad and dinner is done.
The tomato basil salsa will work for any white fish and also for a grilled or baked chicken dish. Different examples of white fish include: tilapia, halibut, cod, flounder, sea bass, and snapper.
Tips On Pan Searing Grouper
Butter burns easy, watch it carefully. Add oil to bring up the smoking point if the grouper starts to burn.
When "panicked", remove the pan from heat to buy you some time 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.
Serving Suggestion
Serve this Grouper with Tomato and Basil Salsa dish with a complementary cold soup, salad, or side like:
Things In My Kitchen:
- 12" non-stick pan - This pan is large, has a lid, and is PFOA free.
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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.
PrintPan Seared Grouper with Tomato Basil Salsa
EatSimpleFood.com
This pan seared grouper recipe is served with a tomato and basil salsa. Grouper and tomatoes tastes like summer 🙂
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: Coastal
- Diet: Gluten Free
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.
Cook The Grouper:
- 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. Be sure to add more butter or oil if needed. The browned butter will give the fish a nice color and a nuttier taste.
- Pan fry 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.
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