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October is National Seafood Month. While I am allergic to seafood, my family really enjoys it. I still have to keep up with good recipes.
One of the recipes that I am sharing for seafood month is Seared Grouper with Lemon-Thyme Butter Sauce.
This recipe uses grouper because it is relatively easy to obtain in many places. If grouper is not available, however, snapper, monkfish, tilefish, and many other mild, yet firm, white fish can be used instead.
The pictures on this post feature golden tilefish, which is found all along the Atlantic coast of North America from Florida up through New England and into Nova Scotia. In terms of mercury levels, golden tilefish from the Atlantic is considered a “good choice” by the EPA. Tilefish from the Gulf of Mexico is best avoided.
Here is the cast iron cookware used in creating this recipe — Lodge Skillet – but any large well-seasoned cast-iron skillet will work.
Seared Grouper with Lemon-Thyme Butter Sauce
- Cast-iron cookware
- 4 c. baby arugula
- 1 large avocado chopped
- 2 c. cherry or grape tomatoes halved
- 2-3 T. balsamic vinegar
- Sea salt and black pepper to taste
- 2 T. extra virgin olive oil divided
- 1 lbs. grouper or other white fish cut into 4 pieces
- ¼ c. dry white wine
- 3 T. unsalted butter
- 2 T. fresh lemon juice
- 1 t. lemon zest
- 4-6 fresh thyme sprigs
- ½ c. Feta cheese crumbled
- Combine the baby arugula, avocado, tomatoes, and balsamic vinegar in 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 of the pan sauce on top. Serve immediately with the avocado tomato salad topped with some crumbled Feta cheese, if desired. Enjoy!
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