Gulf Grouper Almondine
Pan-seared Gulf grouper topped with a rich almond-butter sauce and fresh citrus. Fish fillets finish in a brown butter sauce with sliced or slivered almonds and lemon juice.
Ingredients
Method
Pat grouper fillets dry with paper towels and season both sides with salt and black pepper.
Place flour in a shallow bowl. Lightly toast almonds in a dry skillet over medium heat for 2–3 minutes, stirring occasionally; set aside.
Dredge each fillet on both sides in flour, tapping off excess.
Heat 2 tbsp butter in a large skillet over medium-high heat until foaming. Place grouper fillets skin-side down (if skin-on) and cook 4–5 minutes until golden and crispy.
Flip fillets gently using a fish spatula and cook 3–4 minutes more until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.
In the same skillet over medium heat, melt remaining 2 tbsp butter. Add minced garlic and cook 30 seconds until fragrant.
Stir in toasted almonds, lemon juice, vegetable broth, parsley, and cayenne pepper. Simmer for 1–2 minutes, stirring gently, until the sauce is warm and coats the almonds.
Arrange steamed or roasted vegetable on serving plates. Place one grouper fillet on each plate and spoon almondine sauce over the top. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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