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Pan Seared Grouper With Lemon Wine Sauce | Dishin' With Darla
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Pan-Seared Grouper with Lemon Wine Sauce

If I had to pick my favorite types of fish it probably would be Grouper (saltwater) and Lake Perch (GreatLakes). These are both difficult to find fresh unless you live in Florida for the grouper and The Great Lakes Region for perch. But that’s okay! There are many great alternatives.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings

Equipment

  • Ovenproof skillet
  • Fine strainer

Ingredients

  • 4 Grouper fillets (about 6-8 oz each)
  • 1 T paprika
  • 1 t salt
  • 1 t pepper
  • 3 T canola oil (or very light olive oil)
  • 4 T real butter (1 stick)
  • 1/4 c white balsamic vinegar
  • 1/2 lemon juice
  • 1/2 c white cooking wine

Instructions

  • Preheat oven to 425 degrees.
  • Dust fish on both sides with paprika, ½ t salt and ½ t pepper. Let sit for 10 minutes.
  • Heat oil in an ovenproof skillet on medium-high heat.
  • Before it smokes, add in fillets.
  • Cook on each side for about a minute. They will brown quickly. Both sides should be lightly browned.
  • Place the skillet in your pre-heated oven. Cook for about 8 minutes per inch at most. Test the fish at about 7 minutes. It should be soft to the touch like very rare beef.
  • Remove from the oven and place the fish on a platter, keeping fish next to each other to share warmth like the penguins in the Antarctic.
  • Using the skillet you cooked the fish in, add lemon juice and start scraping bits of flavor stuck in the skillet. Add 1/2 stick butter and continue scraping the bits.
  • If the skillet has cooled, turn on the heat to low. Butter should not burn.
  • Add vinegar and wine.
  • Cook for one minute, stirring with a whisk.
  • Taste. If it is too strong, add more butter. If it's too oily, add more vinegar. If it's too tart, add more wine. Continue until you have a taste that is a touch sweet but tangy and you can taste the butter slightly.
  • Add the remaining salt and pepper to taste.
  • If the sauce has too many bits from the cooked fish and you want a more smooth texture, place a fine strainer over a serving bowl and pour sauce through to capture those bits.
  • Place fish on each plate and spoon the sauce overtop liberally.
  • ENJOY!