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Pan Seared Grouper with Tomato Basil Salsa

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.
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EatSimpleFood.com

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

Ingredients

  • 4 fillets (~ 1 1/2 lb) grouper or other white fish
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 2 medium yellow (or red) tomatoes, diced
  • 3 Tbsp red onions, finely diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp e.v. olive oil
  • 1/4 tsp salt
  • pinch black pepper
  • 3 Tbsp 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.

Find it online: https://eatsimplefood.com/grouper-tomato-basil-salsa/