How to Pan Saute Grouper

The fishmonger will have skinned and filleted a grouper when you buy it.

States from the mid-Atlantic to the Gulf Coast enjoy a bounty of freshly caught grouper from the surrounding waters. Grouper is large in size, like other members of the large sea-bass family. This fish has a sweet flavor and large flake in its cooked, white flesh, but its 5- to 15-lb. size means you likely will find it only as skinned fillets in the market. The mild flavor of this fish makes it a good choice for pan sauteing. Does this Spark an idea?

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2 tbsp. olive oil or butter
Skillet
2 grouper fillets (4 to 5 oz. each)
Spatula
Salt and pepper

Instructions

- 1
  
  Heat 2 tbsp. olive oil or butter over medium heat in a skillet until it almost smokes.
- 2
  
  Place the grouper fillets into the pan and cook for two to three minutes.
- 3
  
  Turn the fillets with a spatula and cook for two to three minutes or until the fish is opaque and flakes easily.
- 4
  
  Serve with salt and pepper to taste.

"Magnolias: Authentic Southern Cuisine"; Donald Barickman, et al.; 2006
"Recipe, Please: Favorite Recipes From Colorado Restaurants"; Marty Meitus; 2004
"Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market"; Aliza Green; 2007