Best Grouper With Lemon White Sauce Recipes

Pan seared grouper with lemon butter image

Provided by Tanya

Time 13m

Number Of Ingredients 5

Steps:

Season grouper fillet with salt and pepper on both sides. Heat butter over medium heat in the skillet and saute minced garlic in it for 1 minutes.
Add grouper and cook for about 3 minutes on each side. Take the fish out and set aside.
Add lemon juice and parsley to garlic butter. Saute for a minute or two.
Top grouper fillet with lemon buter parsley mixture and serve.

Grouper with Lemon-Basil Cream Sauce image

Provided by By Angie McGowan

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 grouper fillets (or other firm white fish)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 cloves garlic, grated
1/2 teaspoon freshly cracked black pepper
1/2 cup dry white wine
3 tablespoons freshly squeezed lemon juice
1/4 cup heavy cream
3 tablespoons chopped fresh basil

Steps:

Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on cookie sheet. Sprinkle both sides of fillets evenly with salt and 1 teaspoon of the pepper.
Broil about 10 to 15 minutes until fish flakes easily with fork.
Meanwhile, in large skillet, melt butter over low heat. Add garlic and remaining 1/2 teaspoon pepper. Cook and stir until garlic is fragrant. Add wine; heat to boiling over medium-low heat. Boil until sauce is reduced by half. Stir in whipping cream and basil. Simmer until thickened.
To serve, place broiled grouper on individual plates. Top with cream sauce.

Nutrition Facts : ServingSize 1 Serving

Mediterranean Grouper with Lemon-Caper Wine Sauce image

Provided by Vickie Parks

Categories Fish

Time 25m

Number Of Ingredients 10

4 grouper fillets, 6- to 8-oz each (scamp or red snapper can be used if grouper isn't available)
1 tsp sea salt
1 tsp black pepper
2 Tbsp olive oil
2 large lemons, zested and juiced (you need 1/4 cup juice and about 2 tbsp zest)
2 Tbsp capers, rinsed
1 clove fresh garlic, minced
1/2 cup white wine
1 handful flat-leaf parsley, finely chopped
1 large lemon, cut into 4 wedges

Steps:

1. Season fillets with salt and pepper.
2. Heat oil in a large skillet. When hot, add the fillets with the skin side down, and cook 3 to 5 minutes or until the bottom is nicely browned and a light golden tone.
3. Turn fillets over, and add 1/4 cup lemon juice, 1 to 2 Tbsp lemon zest, capers, garlic and wine. Cover the pan (in case the pan sauce spatters), and cook 4 to 6 minutes or until fillets until done and the flesh is firm and flakes easily when tested with a fork.
4. Arrange fillets on 4 individual plates, and pour the lemon/caper wine pan sauce over each fillet. Garnish servings with chopped parsley and lemon wedge, and serve immediately.