Grouper Almondine Plate

Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant (about 5 minutes). Transfer to a small bowl and set aside.

Pat the grouper fillets dry with paper towels and season both sides evenly with salt and black pepper.

Prepare the seasonal vegetable (trim asparagus, cut broccoli into florets, halve brussels sprouts, etc.) and arrange on a baking sheet or in a separate skillet.

Toss the vegetable with 1 tbsp oil, salt, and pepper. Roast at 400°F for 12–15 minutes until tender-crisp, or sauté in a skillet over medium-high heat for 8–10 minutes until cooked through. Set aside and keep warm.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully place the grouper fillets skin-side down in the pan and cook without moving for 4–5 minutes until the skin is crispy and the flesh is opaque halfway up the sides.

Flip each fillet gently and cook on the flesh side for 2–3 minutes more until just cooked through (internal temperature 145°F). Transfer to a warm serving plate.

In the same skillet (or a small saucepan), melt 2 tbsp butter over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.

Add the remaining 2 tbsp butter and swirl the pan, cooking for 2–3 minutes more until the butter is golden brown and nutty-smelling (do not let it burn).

Remove from heat and stir in the toasted almonds, capers, and lemon juice. Season with a pinch of salt if needed.

Spoon the almondine sauce evenly over each grouper fillet. Scatter the chopped parsley over the top and serve immediately with the warm seasonal vegetables on the side.