Fish, Recipes

Seared Grouper with Lemon-Thyme Butter Sauce

Seared Grouper is ready for the dinner table in only 15 minutes! Top with a flavorful lemon-thyme butter sauce and add an arugula side salad for a balanced meal.

Seared Grouper is best when made with Lemon-Thyme Butter Sauce!

I try to plan at least one fish dish each week for our family. Personally, I could eat it every day! I used a firm fish for this seared grouper recipe because it’s typically an easy-to-find fish. If grouper is not available, snapper, monkfish, and many other mild, yet firm, white fish can be used instead.

As many of you know, I prefer to use cast iron when cooking and prefer it for my fish dishes, too. I use the 12″ Lodge Dual Handle Pan because it gives me plenty of room to cook the fish fillets and flip them. I’m a bit partial to the Lodge brand because it’s made right here in Tennessee. Plus, they come pre-seasoned and always perfectly cook my food without sticking! The best thing about cast iron is that the more you use it, the better it gets.

Seared Grouper with Lemon-Thyme Butter Sauce and a colorful arugula salad

Seared Grouper Ingredients:

4 cups baby arugula
1 large avocado, chopped
2 cups cherry or grape tomatoes, halved
2-3 tablespoons balsamic vinegar
Sea salt and black pepper, to taste
2 tablespoons extra virgin olive oil, divided
1 lbs. grouper or other white fish, cut into 4 pieces
¼ cup dry white wine
3 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoons lemon zest
4-6 fresh thyme sprigs
Optional: ½ cup Feta cheese, crumbled

How to Make Seared Grouper with Lemon-Thyme Butter Sauce:

Combine the baby arugula, avocado, tomatoes, and balsamic vinegar to a large salad bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside. 

Place a large cast iron skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom of the skillet. Add the fish and cook for 4-5 minutes, or until it releases easily from the bottom of the skillet.

Turn the heat down to medium and flip each fillet. Cook for another 4-5 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer to a platter and set aside. 

Deglaze the skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems in the sauce.

Briefly return the fish to the skillet to absorb some of the warm butter sauce. Transfer to individual serving plates and spoon some the pan sauce on top. Serve the seared grouper immediately with the avocado tomato salad topped with some crumbled Feta cheese, if desired. Enjoy!

Fork holding a piece of fish over the plate of fish and salad
Seared Grouper with Lemon-Thyme Butter Sauce

Seared Grouper with Lemon-Thyme Butter Sauce

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 4 cups baby arugula
  • 1 large avocado, chopped
  • 2 cups cherry or grape tomatoes, halved
  • 2-3 tablespoons balsamic vinegar
  • Sea salt and black pepper, to taste
  • 2 tablespoons extra virgin olive oil, divided
  • 1 lbs. grouper or other white fish, cut into 4 pieces
  • ¼ cup dry white wine
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 4-6 fresh thyme sprigs
  • Optional: ½ cup Feta cheese, crumbled

Instructions

Combine the baby arugula, avocado, tomatoes, and balsamic vinegar to a large salad bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside. 



Place a large cast iron skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom of the skillet. Add the fish and cook for 4-5 minutes, or until it releases easily from the bottom of the skillet.



Turn the heat down to medium and flip each fillet. Cook for another 4-5 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer to a platter and set aside. 



Deglaze the skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems in the sauce.



Briefly return the fish to the skillet to absorb some of the warm butter sauce. Transfer to individual serving plates and spoon some the pan sauce on top. Serve immediately with the avocado tomato salad topped with some crumbled Feta cheese, if desired. Enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 543Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 123mgSodium: 345mgCarbohydrates: 21gFiber: 6gSugar: 13gProtein: 43g

This data was provided and calculated by Nutritionix on 10/11/2020

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Seared Grouper is ready for the dinner table in only 15 minutes! Top with a flavorful lemon-thyme butter sauce and add an arugula side salad for a balanced meal.

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