Pan 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, Italian
- Diet: Gluten Free, Keto, Low-Carb, Paleo, Pescatarian
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.
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.
Find it online: https://eatsimplefood.com/grouper-tomato-basil-salsa/