My pan seared grouper with basil brown butter sauce is literally life-changing, y'all! Grouper fillets, seasoned liberally then cut in half to make them easier to flip. After a quick cast iron sear, the fillets rest on a plate while the easy homemade brown butter sauce literally makes itself right in front of your eyes. Finally, freshly chopped herbs, citrus zest, paprika and the fillets cook down in just seconds to gourmet-quality dinnertime deliciousness. Yep and yay...
Sometimes The Best Meals Only Take a Few Minutes, Y'all...
Mark and I eat a whole, whole lot of chicken around here. I also do beef and shrimp all the time.
So, when it's time to shake things up a bit, I'm usually reaching for a nice piece of seafood to whip up for us. This time, I decided to go with my trusty pan seared grouper in basil brown butter sauce. This easy fish recipe is one of the very first dishes that I created way back in 2017 when my blog was just a year old.
It was one of those recipe development moments I had when everything seemed to fall right into place the first time. This pan cooked grouper recipe is soooo easy, y'all. You only need 10 ingredients.
Honestly, it comes together in no time, too. And, it's definitely one of those pan seared grouper fillets recipes that yields optimal flavor and surprisingly scrumptious textures for the minimal, literally minutes time and effort involved.
This pan seared grouper with basil brown butter sauce is one of my very favorites, y'all. The rich sauce has pops of earthy basil juxtaposed with light yet feisty lemon and lime notes. And the almonds, y'all, the almonds! Both soft and crunchy and sliding into each soft, meaty grouper fillet bite with impressive culinary grace and finesse. Yep. This recipe is definitely the best way to cook grouper in my opinion. And, I think after you try this recipe, you might be inclined to agree. Indeed.
How to Make Pan Seared Grouper with Basil Brown Butter Sauce
Start this pan seared grouper with basil brown butter sauce recipe by gathering the ingredients:
Then, season the fillets with salt, black pepper and cayenne pepper:
Next, melt the 2 tablespoons of butter in your favorite enameled cast iron skillet:
And, wait for the butter to melt:
Now, add the fish fillets:
And sear on both sides before transferring to a plate:
Now, scrape up any overly charred browned bits from the bottom of the skillet:
Then, place the cold butter into the pan:
And stir occasionally while you wait for the butter to foam itself into brown butter:
Now, add the finely chopped basil:
And, give it a stir:
Then, add the nuts, spice and citrus zest:
Now, add the fish fillets, spooning a bit of the sauce over each one:
Finally, cook down for just minutes before removing from heat.
And that's it y'all!
The first thing you notice about the pan seared grouper is the amazingly rich and delicious basil brown butter sauce flavors. Then you go through the mesmerizing melt-in-your-mouth fish experience.
Then, the smoky paprika and sassy citrus zest notes slide all over your tongue and blissfully down the back of your throat.
At the finish, the toasty almonds crunch and pop in your mouth. And, you're wondering how fast you can get to the store to buy more grouper. Honest!!
Share this pan seared grouper with those who spice things up in your mind, heart and soul. And see y'all on the yum side...
Side Dish Recommendation
Pan Seared Grouper With Basil Brown Butter Sauce
- 1 pound thin grouper fillets
- salt, black pepper, and cayenne pepper to taste
- 1 stick plus 2 tablespoons cold butter
- 2 tablespoons chopped fresh basil
- 2 tablespoons raw sliced almonds
- ⅛ teaspoon paprika
- ¼ teaspoon lime zest
- ¼ teaspoon lemon zest
- Season both sides of grouper fish fillets liberally with the salt, black pepper, and cayenne pepper.
- Heat an enameled cast iron skillet over medium-high heat.
- When heated, melt the 2 tablespoons of butter in the skillet.
- When melted, add the grouper fillets.
- Sear for 2 minutes on each side, then transfer to a plate.
- Lower heat to medium.
- Use a wooden cooking spoon to pick up any overly charred bits from the bottom of the skillet.
- Add the cold stick of butter.
- Let the butter melt, stirring occasionally. It will immediately foam up and start making brown butter rapidly. The whole process only takes three to four minutes. Run the wooden cooking spoon through the foam often to see when the color of the butter has deepened into a rich brown hue.
- Stir the basil into the brown butter sauce.
- Now, stir the sliced almonds, paprika, lemon zest, and lime zest into the mixture.
- Place the seared grouper fillets into the skillet, and spoon the sauce over the fillets.
- Cook for an additional 90 seconds to 2 minutes, or until the fish is cooked through and a digital thermometer reading in the thickest part of each fillet reads at least 145 degrees F.
- Remove from heat, and serve immediately.