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    Home » Seafood

    Pan-Seared Grouper

    Published: Mar 13, 2021 · Modified: Oct 19, 2023 · 39 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This delicious pan-seared grouper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

    pan-seared grouper with butter caper sauce on plates

    The first time I tasted grouper it was in a little Italian restaurant. It was pan-seared and it was... so incredibly over-cooked and dry.

    Cue the sad music. Wah wah waaaahhhh.

    A few years later, I tasted some absolutely fabulous grouper in a little beachside café in Florida. I happily devoured a grouper Reuben and loved it so much that I make that tasty fish sandwich at home now.

    I even make a cod Reuben, because I can't always find grouper!

    Recently, though, I was thinking back to that less-than-satisfying pan-seared grouper. I wanted to try making it myself, and I was confident it would be better.

    This pan-seared grouper is made with fish cooked in butter and topped with a lemon caper sauce. This post includes lots of tips to help make sure your fish doesn't get dried out while cooking!

    Want more seafood recipes? Try some of our favorites: pan-seared hake, sardine fish cakes, seafood pot pie, salmon Caesar salad and honey bourbon salmon.

    What Does Grouper Taste Like?

    Grouper is a mild, slightly sweet white fish.

    It's a fairly meaty fish, and its mild flavor makes it work with lots of different flavors.

    In this recipe, though, we'll let the grouper's flavor shine.

    Best Method for Pan-Searing Lean White Fish

    Whenever I pan-sear white fish, I go back to my favorite technique, Julia Child's fish meunière.

    This cooking method involves dusting the fish with flour and cooking it in a mixture of butter and oil. The flour helps to create a golden sear and the butter and oil help keep the fish tender and juicy.

    Julia's method never fails me. I use it to pan-sear rockfish, pan-sear halibut, pan-sear lingcod and even to pan-sear snapper.

    Can I Make This Recipe Gluten-Free?

    Yes, absolutely!

    The only gluten in this recipe is in the flour that you'll use to dust the fish before cooking.

    To make it gluten-free, simply swap traditional all-purpose flour for a gluten-free all-purpose flour such as Cup 4 Cup.

    Can I Skip The Flour?

    You sure can!

    The sear will be slightly less golden, but it will still taste delicious.

    How to Make Pan-Seared Grouper

    Did you catch the grouper yourself? This recipe assumes that the fish has already been cleaned and filleted.

    Start by patting the grouper fillets dry and dusting them with flour. Season the fish lightly with salt and set aside.

    Pat Grouper Dry
    Pat Grouper Dry

    Next, add a little butter and oil to a heavy pan. I like to use this Lodge 12" carbon steel skillet.

    When the butter melts, set the fish in the pan. Once you set the fish in the pan, don't touch it!

    Place Fish in Hot Pan
    Place Fish in Hot Pan

    Cook the fish for three to four minutes, depending on how thick the fillets are.

    I like to watch the side of the fish as it cooks. The fish will turn opaque from the bottom up, and I flip when it's about halfway cooked through.

    When you think it's time to flip, use a thin metal spatula to test the fish. I use a Wusthof fish spatula but have also heard great things about this OXO fish spatula.

    The fish will release from the pan easily when it's ready to flip.

    After flipping, top each fillet with a little more butter.

    Flip Snapper + Top with Butter
    Flip Snapper + Top with Butter

    Cook about three minutes after flipping, and then move the fish out of the pan.

    Add lemon juice, capers and a handful of herbs to the pot, and stir, stir stir!

    Add Lemon Juice, Capers, + Herbs to Pan
    Add Lemon Juice, Capers, + Herbs to Pan

    Drizzle the pan sauce over the fish and serve right away while everything is still hot.

    I like to serve my pan-seared grouper along with some cauliflower garlic mash and green bean and almond salad.

    pan-seared grouper with butter caper sauce on plates
    pan-seared grouper with butter caper sauce on plates
    Print Recipe Save Recipe Saved!
    4.99 from 50 votes

    Pan-Seared Grouper

    This delicious pan-seared grouper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
    Author: Sarah Trenalone
    Prep Time2 minutes mins
    Cook Time10 minutes mins
    Total Time12 minutes mins
    Course: Main Course
    Cuisine: French
    Servings: 2 people
    Calories: 297kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 8 ounces grouper (2 fillets) Or swap another firm white fish (such as halibut)
    • 1 tablespoon flour Use gluten-free AP flour if needed
    • pinch salt, pepper
    • 1 tablespoon olive oil
    • 2 tablespoons butter, divided
    • 1 lemon, juiced
    • 1 tablespoon capers
    • small handful fresh herbs (such as fresh rosemary, chives, or oregano)

    Instructions

    • Pat grouper fillets dry.  Dust with flour, and shake off any excess.  Sprinkle them on both sides with salt and pepper.
      Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
      Pat Grouper Dry
    • Place the fillets in the pan and cook about 3-4 minutes. Don't touch the fillets until they're ready to flip.
      Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
      Place Fish in Hot Pan
    • After flipping, divide the remaining 1 TB butter over both fillets.
      Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
      Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
      Flip Snapper + Top with Butter
    • Reduce heat to medium.  Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. 
      Serve fish hot with pan sauce and remaining herbs.
      Add Lemon Juice, Capers, + Herbs to Pan

    Nutrition

    Calories: 297kcal (15%) | Carbohydrates: 8g (3%) | Protein: 23g (46%) | Fat: 20g (31%) | Saturated Fat: 8g (50%) | Trans Fat: 1g | Cholesterol: 72mg (24%) | Sodium: 464mg (20%) | Potassium: 631mg (18%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 529IU (11%) | Vitamin C: 29mg (35%) | Calcium: 50mg (5%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Recipe Rating




    Comments

    All commentsI made this
    1. Lisa

      August 16, 2021 at 2:51 pm

      I always use Wondra......works like a charm. We made this for Julia Chid's birthday.

      Reply
      • Alisha Trenalone

        August 16, 2021 at 4:21 pm

        Thanks for the suggestion!!

        -Alisha at Champagne Tastes

        Reply
        • Brenda

          October 05, 2023 at 7:14 am

          5 stars
          Delicious, my daughter doesn't like grouper, this recipe has changed her mind.

          Reply
          • Alisha Trenalone

            October 05, 2023 at 7:43 pm

            That's great to hear! 😀

            -Alisha at Champagne Tastes

            Reply
      • Lewis Zajac

        September 25, 2021 at 8:41 pm

        5 stars
        This was fantastic. We loved this Meal and will definitely do it again.

        Reply
        • Alisha Trenalone

          September 26, 2021 at 9:52 am

          That's great! Thank you so much for letting us know!

          -Alisha at Champagne Tastes

          Reply
        • Jan

          June 04, 2022 at 7:55 pm

          5 stars
          This was delicious!! I did add more butter and flour to make more of a thicker sauce and also some white wine. Yum!!!

          Reply
          • Alisha Trenalone

            June 05, 2022 at 4:36 pm

            Great! Glad you loved it and thanks for letting us know!

            -Alisha at Champagne Tastes

            Reply
    2. David Stortz

      October 23, 2021 at 1:10 pm

      5 stars
      We loved it and it was so easy to make!

      Reply
    3. Gary

      July 10, 2022 at 9:53 pm

      5 stars
      Easy, unique and absolutely delicious! Definitely a recipe which will be repeated many more times.

      Reply
      • Alisha Trenalone

        July 11, 2022 at 1:21 pm

        Hi Gary, that's great! Thanks so much for letting us know.

        -Alisha at Champagne Tastes

        Reply
    4. Cindy Walter

      July 24, 2022 at 7:41 am

      5 stars
      This recipe was the perfect preparation for grouper. I had the herbs in a pot on my deck, which was a bonus. My lemon was small so I could have used a little more liquid (the white wine was a good suggestion-next time), but perhaps add a unit of measure for the lemon to the recipe. Thank you!

      Reply
      • Alisha Trenalone

        July 24, 2022 at 5:04 pm

        Hi Cindy, glad you enjoyed! One lemon has about 1/4 cup of juice on average, but the amount needed can also vary by how hot your pan is (and therefore how quickly the liquid will evaporate). If one lemon isn’t enough, you could also add a little of the caper brine or a mild vinegar (like rice vinegar). Hope this helps for next time!

        -Alisha at Champagne Tastes

        Reply
    5. Maria Kelly

      August 14, 2022 at 3:39 pm

      5 stars
      Omg this recipe was amazing and so delicious. Not a lot of ingredients and so easy to prepare.

      Reply
      • Alisha Trenalone

        August 14, 2022 at 6:40 pm

        Thanks so much for letting us know! We're thrilled you enjoyed it! 🙂

        -Alisha at Champagne Tastes

        Reply
    6. Angela W

      September 20, 2022 at 8:50 pm

      5 stars
      Easy and delicious twist for grouper. Loved it. Thanks for a great recipe.

      Reply
      • Alisha Trenalone

        September 21, 2022 at 8:58 am

        Thanks so much for letting us know! Glad you enjoyed 😊

        -Alisha at Champagne Tastes

        Reply
    7. Elizabeth

      December 01, 2022 at 10:15 am

      5 stars
      Excellent! I didn't have some ingredients (flour, capers), but my grouper still turned out so juicy and delicious. Thank you for posting this recipe. My husband and 4yo loved it, and I felt like a great cook.

      Reply
      • Alisha Trenalone

        December 01, 2022 at 2:21 pm

        Fantastic! Thanks so much for letting us know 😄

        -Alisha at Champagne Tastes

        Reply
    8. Danette

      February 15, 2023 at 8:39 am

      5 stars
      We made it for dinner last night and it was fantastic! We used Wondra and added a little garlic rub to the fish. Very fancy for such an easy to make dish. Thanks so much for posting!

      Reply
      • Alisha Trenalone

        February 15, 2023 at 2:30 pm

        Great, thanks for letting us know!! Glad it turned out so deliciously 😀

        -Alisha at Champagne Tastes

        Reply
    9. Sandra Stewart

      March 31, 2023 at 6:20 pm

      5 stars
      Cooked this tonight for supper and it was amazing. My Daddy owned a fish house on the gulf and we ate fresh fish at least three times a week. Can’t do that now since seafood has gotten so expensive, but do every chance I get. Will certainly cook again and may add white wine. Thanks for such a delicious recipe.

      Reply
      • Alisha Trenalone

        April 01, 2023 at 1:45 pm

        That's great! Thanks for letting us know how much you enjoyed it, and we hope you get to fix it again soon.

        -Alisha at Champagne Tastes

        Reply
    10. Jim Ecklund

      April 05, 2023 at 7:52 pm

      4 stars
      I made this tonight. It tasted great but didn’t look good. The fish never did brown up much and fell apart when I flipped it over. Almost looked like fish mush/pieces when I got done. Glad it tasted good, just wished it had browned up nicely.

      Reply
      • Alisha Trenalone

        April 06, 2023 at 7:02 pm

        I’m glad it tasted good for you! As for the fish not browning, it helps to make sure it’s patted very dry before adding to the pan. Also make sure the pan is hot before adding the fish. Pan-searing can take a little bit of practice to get the hang of it 🙂

        -Alisha at Champagne Tastes

        Reply
    11. Ron Brackenbury

      April 29, 2023 at 7:15 pm

      5 stars
      Was planning on grilling the grouper until it started thunder storming. Jumped on the internet and came across Sarah's recipe. I am quite thankful for that storm.

      Reply
      • Alisha Trenalone

        April 30, 2023 at 7:18 pm

        We're glad it turned out so well for you and that you could stay safe inside!

        -Alisha at Champagne Tastes

        Reply
    12. Celange

      May 01, 2023 at 6:27 pm

      5 stars
      This turned out perfectly. We used fresh chives for the herbs. We can’t wait to try more of your recipes.

      Reply
      • Alisha Trenalone

        May 02, 2023 at 12:40 pm

        Thanks so much for letting us know! Can't wait to see what you try next ☺

        -Alisha at Champagne Tastes

        Reply
    13. Debbie

      June 07, 2023 at 6:31 pm

      5 stars
      I will definitely be making this Pan Seared Grouper again and again! It was quick and easy and the lemon caper sauce was fantastic!! Next time, I will make even more sauce! YUM!

      Reply
      • Alisha Trenalone

        June 09, 2023 at 10:29 am

        We're so glad you enjoyed it! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    14. Charly

      July 03, 2023 at 8:03 am

      5 stars
      I made this last night using Black Grouper and it was delicious. The sauce enhanced the flavor of the fish without overwhelming it. We will be making it again soon.

      Reply
      • Alisha Trenalone

        July 03, 2023 at 4:42 pm

        Thanks for letting us know! We're thrilled you enjoyed it so much 😀

        -Alisha at Champagne Tastes

        Reply
    15. Tina

      September 07, 2023 at 5:40 pm

      5 stars
      I just made this for dinner and felt as if I was earing in an upscale restaurant. so easy and so delicious!

      Reply
      • Alisha Trenalone

        September 08, 2023 at 8:36 pm

        It's fun to do fancy meals at home! Glad you got to try this 😊

        -Alisha at Champagne Tastes

        Reply
    16. Patricia McCormack

      October 29, 2023 at 7:42 pm

      5 stars
      I dusted the freshest fish with fine-milled white cornmeal. It was delicious!

      Reply
      • Alisha Trenalone

        October 30, 2023 at 9:16 am

        😍 wonderful!

        -Alisha at Champagne Tastes

        Reply
    17. betty jordan

      November 01, 2023 at 9:12 pm

      5 stars
      I had a bigger piece of fish than called for so was afraid of not cooking it enough but it came out perfect. Delicious!!! And easy. 😀🙌🏻

      Reply
      • Alisha Trenalone

        November 02, 2023 at 6:41 pm

        So glad you found it was easy!

        -Alisha at Champagne Tastes

        Reply

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