American
Pan-Seared Grouper with Citrus Beurre Blanc
Golden-crusted Florida grouper finished with a silky orange and lime butter sauce that tastes like sunshine on a plate.
- Florida coastal favorite
- Silky citrus butter sauce
- Dinner-party elegant
Grouper is a Florida favorite for good reason: its firm, sweet, large-flaked flesh takes a gorgeous sear and never tastes fishy. We pair it with a classic French beurre blanc brightened with fresh orange and lime juice, a nod to the citrus groves just up the road. A spoonful of cream helps stabilize the emulsion, so the sauce is far more forgiving than you might fear. This is the dish we make when friends visit and want a taste of the coast.
Instructions
Start the sauce: combine the shallot, wine, orange juice and lime juice in a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons of syrupy liquid, 8 to 10 minutes.
Stir in the cream and simmer 1 minute. Reduce the heat to the lowest setting.
Whisk in the cold butter one cube at a time, adding the next only when the previous one is almost melted, until the sauce is creamy and pale. Do not let it boil or it will separate.
Stir in the orange zest and season with salt and white pepper. Keep the sauce warm off the heat, whisking occasionally, or pour it into a small warmed thermos.
Pat the grouper dry and season both sides with salt and white pepper.
Heat the oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering.
Add the fillets, presentation side down, and press gently for 10 seconds so they make full contact. Sear without moving until golden brown and they release easily, 4 to 5 minutes.
Flip and cook until the fish is opaque, flakes easily and reaches 145 degrees F in the center, 2 to 4 minutes more.
Transfer the grouper to warm plates and let rest 1 minute.
Spoon the beurre blanc over and around the fish, scatter with chives and garnish with orange segments. Serve immediately.
Test kitchen tips
- If the sauce breaks and looks greasy, whisk in 1 tablespoon cold cream or a splash of cold water off the heat until it comes back together.
- The citrus reduction can be made up to 1 day ahead and refrigerated; rewarm it gently before whisking in the butter.
- Snapper, halibut, sea bass or mahi-mahi are excellent substitutes, and blood oranges make a beautiful winter variation.
Nutrition per serving
- Calories
- 400
- Protein
- 33g
- Carbs
- 7g
- Fat
- 26g
- Fiber
- 1g
- Sugar
- 5g
- Sodium
- 380mg
Nutrition values are estimates calculated per serving. See our disclaimer.
