Citrus Grouper Plate

Remove grouper from refrigerator 15 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides with salt and black pepper.

Zest the oranges and set aside. Juice both oranges and the lemon into a small bowl. Chop parsley and set aside.

Cut vegetables into uniform batons. Toss with 1 tbsp olive oil, salt, and pepper on a sheet pan.

Roast vegetables at 425°F for 18–20 minutes until tender and lightly caramelized, stirring halfway through. Set aside.

In a small saucepan over medium heat, combine citrus juices, honey, minced garlic, and ginger. Simmer 5–7 minutes until reduced by half and slightly thickened. Remove from heat and stir in orange zest and half the parsley.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place grouper fillets skin-side down and sear 4–5 minutes without moving, until skin is crispy.

Flip fillets and cook 3–4 minutes more until cooked through and opaque at the center.

Divide cooked grain among four plates. Arrange roasted vegetables on each plate.

Place one grouper fillet on each plate. Spoon citrus glaze over fish and vegetables. Garnish with remaining fresh parsley and serve immediately.