Seared Grouper with Lemon-Thyme Butter Sauce

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Looking for a lighter meal that is still large in flavor? This Seared Grouper with Lemon-Thyme Butter Sauce is amazing. Not only do I crave this meal all year long but it seriously takes only 10 minutes to cook. This means that I can have this fish recipe anytime I want at the drop of a hat. 

If you don’t have the option of grilling fish, this is a great alternative to consider with using a cast iron skillet. I also love pairing it with fresh thyme sprigs because they add in so much amazing flavor. My favorite cast iron, Lodge, is manufactured less than an hour from Chattanooga.

When you cook a delicate fish like this on a regular grill, a grill pan is great to use.  Sometimes when you flip the fish, it can break apart.  A grill pan saves it from falling through.

Also having a great spatula for turning your fish will make the job easier.  See one of my favorites below.

Be certain to check out these 10 Delicious Salmon Recipes To Put on your Radar as well! 

Seared Grouper with Lemon-Thyme Butter Sauce

I’ve always been a fan of eating fish just because it’s brain food and easy to cook. I also love that white fish cook up so easily and isn’t greasy at all. This fish is great during the warmer months of the year because it’s a light and fresh flavor. 

Is grouper healthy?

It is. It’s a low-calorie food option that is easy on the waistline. I also love that it’s packed full of a ton of healthy minerals and vitamins as well.

What side dishes go well with fish?

This really just depends on what you like. Some simple side dish options are: 

• Slow Cooker Potatoes & Green Beans
• Easy Cucumber and Tomato Salad
• 12 Asparagus Recipes

A favorite of mine is really simple – Uncle Bens Wild Rice.  I love it with most grilled fish or chicken.

There are always new flavors to be found and paired up with various food options.  Even with the sauce, this isn’t a heavy meal and a spicier side dish, works great.  

Where do you buy grouper?

Most grocery stores will have frozen grouper in the freezer section, and possibly even fresh grouper as well. If you have a local fish market, that’s also a great place to shop also. I find lots of fresh fish at The Fresh Market and also Publix.  I will usually have fish like this in the freezer most of the time.  Just thaw before cooking.

Ingredients needed to make Grouper with Butter Sauce

• 4 cups of baby arugula
• 1 large avocado, chopped
• 2 cups of cherry or grape tomatoes halved (multi colored is preferred)
• 2-3 T balsamic vinegar
• Sea salt and black pepper, to taste
• 2 T extra virgin olive oil, divided
• 1 pound of grouper or other white fish, cut into 4 pieces
• ¼ cup of dry white wine
• 3 T unsalted butter
• 2 T fresh lemon juice
• 1 t lemon zest
• 4-6 fresh thyme sprigs
• Optional: ½ c. Feta cheese, crumbled

How to Make Seared Grouper with Lemon-Thyme Butter Sauce

Combine the baby arugula, avocado, tomatoes, and balsamic vinegar into a large salad bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.

Place a large cast-iron skillet over medium-high heat. Once hot, add the oil and swirl to coat the bottom of the skillet. Add the fish and cook for 4-5 minutes, or until it releases easily from the bottom of the skillet.

Turn the heat down to medium and flip each fillet. Cook for another 4-5 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer to a platter and set aside.

Deglaze the skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems in the sauce.

Briefly return the fish to the skillet to absorb some of the warm butter sauce. Transfer to individual serving plates and spoon some of the pan sauce on top. Serve immediately with the avocado tomato salad topped with some crumbled Feta cheese, if desired. Enjoy!

How to store leftover fish

The biggest thing to keep in mind when storing fish is that you need to keep it in an airtight container and eat it within 2-3 days. Heat it up low and slow to keep from overcooking and turning it rubbery.

More Delicious  (and easy) Dinner Recipes

• Sheet Pan Shrimp and Asparagus
• Sheet Pan Chicken Breasts and Summer Veggies
• Sheet Pan Chili Lime Beef Fajitas

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