Pan-Grilled Grouper

My family adore this pan-grilled grouper recipe. The fish is seasoned simply and yield tender and flaky fish in under 10 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 6

Total Time 7

Servings servings

Calories 165kcal

Author Arman Liew

Ingredients

4 fillets grouper 4-6 ounce fillets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 large lemon to serve

Instructions

Pat down the grouper with a paper towel to ensure there is no excess liquid.
Generously rub both sides of the fish with olive oil. Sprinkle the salt and pepper.
Heat the grill to medium-high and ensure the grill is clean. Brush more oil over the top. Alternatively, preheat a non-stick skillet or grill pan over medium-high heat.
Add the grouper and cook for 2-3 minutes, or until the sides go slightly opaque. Flip the fish and cook for a further 3 minutes.
Remove the fish from the grill and sprinkle with parsley and lemon.

Video

Notes

TO STORE: Store the leftovers in an airtight container in the refrigerator for up to 3 days.

TO FREEZE: Wrap the fillets in aluminum foil, place them in a freezer bag, and freeze for up to 3 months. Let the fish thaw overnight before reheating.

TO REHEAT: Warm the fish on the stovetop over medium heat until warm or in the oven at 300F for 7-8 minutes.

Variations

Marinate. While optional, a marinade is a fantastic way to infuse more flavor. I prefer to keep it simple with oil, orange juice, salt, and pepper. Let the fillets sit in a small bowl for no more than 15 minutes before grilling.

Add dressing. Whisk a mix of oil, lemon juice, capers, scallions, fresh herbs, and black pepper, then spoon over the fish before serving.

Make my mango salsa. For a sweet, tropical flavor, combine equal portions of finely chopped tomatoes, red onion, mango, bell peppers, and a little jalapeño if you want it spicy. Season with salt, pepper, and lime juice, then serve over the fish.

Nutrition