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Pan Seared Grouper with Maple Calabrian Butter Sauce Recipe

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

Ingredients

For the grouper

  • - 4 grouper fillets approximately 5–6 ounces each
  • - 1 teaspoon kosher salt or to taste
  • - ½ teaspoon ground black pepper
  • - ½ teaspoon garlic powder
  • - ¼ teaspoon smoked paprika
  • - 1 tablespoon neutral cooking oil

For the sauce

  • - 1 tablespoon chopped Calabrian chiles in oil plus more to taste
  • - 2 large garlic cloves finely minced
  • - ½ cup dry white wine
  • - 1½ tablespoons pure maple syrup
  • - 2 teaspoons fresh lemon juice plus more to taste
  • - 4 tablespoons cold unsalted butter cut into cubes
  • - Salt to taste

Instructions

Instructions

  1. Pat the grouper completely dry with paper towels.
  2. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
  3. Heat the neutral oil in a large skillet over medium-high heat.
  4. Add the grouper presentation-side down. Cook undisturbed for 3–4 minutes, or until golden brown.
  5. Carefully flip the fish and cook for another 2–4 minutes, depending on its thickness. Transfer it to a plate when it is nearly cooked through.
  6. Reduce the heat to medium-low. If needed, add 1 teaspoon of oil from the Calabrian chile jar.
  7. Add the chopped Calabrian chiles and garlic. Cook for 20–30 seconds, just until fragrant.
  8. Remove the skillet from any open flame. Pour in the white wine and scrape the browned bits from the bottom of the pan.
  9. Simmer for 3–5 minutes, or until the wine has reduced by approximately two-thirds.
  10. Stir in the maple syrup and lemon juice. Simmer for 30 seconds, then remove the skillet from the heat.
  11. Whisk in the cold butter one cube at a time until the sauce is smooth and glossy.
  12. Taste and adjust the maple syrup, lemon juice, Calabrian chiles, or salt as needed.
  13. Return the grouper to the skillet and spoon the sauce over the top. Allow it to warm in the sauce for approximately 30 seconds.
  14. Serve immediately with additional maple-Calabrian butter sauce spooned over the fish.

Recipe Notes

Notes

- Cooking time will vary depending on the thickness of the grouper.
- Add the butter off the heat to prevent the sauce from separating.
- For a milder sauce, begin with 2 teaspoons of Calabrian chiles.
- Substitute low-sodium broth for the wine if desired.