Tender, flaky grouper fillets topped with a rich lemon-basil cream sauce for a bright yet elegant dish. Perfect for a quick weeknight dinner or a special occasion meal.
Total Time:25 minutes
Yield:4 servings
Ingredients
4 grouper fillets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Pat the grouper fillets dry and season with salt and black pepper.
Heat olive oil in a skillet over medium heat.
Cook the fillets for 3 to 4 minutes per side, until opaque and flaky.
Remove the fish from the skillet and set aside.
In the same skillet, melt butter over medium heat.
Add minced garlic and cook until fragrant.
Stir in heavy cream, lemon juice, and lemon zest.
Simmer for a few minutes until slightly thickened.
Add chopped basil, salt, and black pepper, and stir to combine.
Return the fish to the skillet or plate it and spoon the sauce over the top.
Serve immediately.
Notes
Substitute grouper with cod, halibut, or another white fish.
Add capers for a briny flavor boost.
Use half-and-half instead of heavy cream for a lighter sauce.
Include spinach or cherry tomatoes for added color and nutrients.
Store leftovers in the refrigerator for up to 2 days.
Reheat gently on low heat to avoid overcooking the fish.
