Fish & Seafood

Grouper with Balsamic Butter

Grouper is a wonderful fish that holds up to many flavors

I would say that the flesh is very similar to sea bass or striped bass if that’s what you know them as

This dish is going to be fairly simple to prepare but delicious as well!

We are starting with 2 large grouper fillets

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I’m removing the very end of the tail section (cook this treat for a favorite pet)

Cut the fish into portions

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Move the fish to a sheet pan and sprinkle with Cajun Seasoning

Click our link above to make your own

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Let’s work on the balsamic butter glaze

We will need 4 tablespoons of butter, 1 tablespoon of balsamic vinegar and 1 grated garlic clove

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Get the butter melting in a pot

Add in the garlic

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Bring to a simmer and constantly swirl the pot around to keep the butter from burning

Butter has water in it that will bubble and spit as it cooks off

Let this happen until it starts to calm a little then remove from heat

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Add the butter to a bowl along with the balsamic vinegar

Whisk to combine, then set aside

So we will have a subtle clean taste from the fish, richness from the butter and the bright sharpness of the balsamic vinegar

I believe what we are missing is some crunch

So let’s make a fried shallot garnish

We will need 2 shallots, 1 1/2 cup of canola oil, 1 cup of flour and 1 teaspoon each of kosher salt and ground black pepper

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Let’s get the canola oil in a pot and heated up to around 350 F

You can check the oil with a thermometer or throw a piece of shallot in there and see if it starts frying up

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Add the flour, salt and ground black pepper in a bowl and whisk together

Cut the ends off and peel the shallots

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Slice the shallots very thinly

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Pull them gently apart

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Now for a little trick

Add the shallots to the bowl of flour, then dump it in a sieve and shake it back over the bowl

Then repeat until they are all coated

Let’s get them into the oil

Cook around 2 to 3 minutes then flip them if you can

Cook another minute or two being careful not to burn them

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Transfer to a bowl lined with paper towels and sprinkle with some kosher salt

A delicious crunchy garnish (by the way these are good on everything!)

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Preheat your oven to 425 F

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in an oven proof pan over medium high heat

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Once the butter is melted and bubbling and the oil is starting to smoke a bit lay the fish seasoning side down

Sprinkle the back with some more Cajun Seasoning

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Sear for 3-4 minutes and then flip

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Place in the oven and cook another 2-3 minutes or until a knife can easily slide into the thickest part

Remove to a plate and brush with the balsamic butter

Allow to rest for a few minutes

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Top with the crispy delicious shallots!

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Enjoy!!!

Simply Sundays! ~ Grouper with Balsamic Butter

  • Servings: 6
  • Print

Ingredients

2 grouper fillets

2 tablespoons of butter

2 tablespoons of olive oil

Cajun Seasoning

For the glaze

4 tablespoons of butter

1 tablespoon of balsamic vinegar

1 grated garlic clove

For the shallots

2 shallots

1 1/2 cups of canola oil

1 cup of flour

1 teaspoon each of kosher salt and ground black pepper

Directions

For the grouper

Remove the very end of the tail section from the grouper.  Cut the rest into equal portions.  Sprinkle with Cajun Seasoning.  Preheat your oven to 425 F.  Heat 2 tablespoons of butter and 2 tablespoons of olive oil in an oven proof pan over medium high heat.  Once the butter is melted and bubbling and the oil is starting to smoke a bit lay the fish seasoning side down.  Sprinkle the back with some more Cajun Seasoning

Sear for 3-4 minutes and then flip.  Place in the oven and cook another 2-3 minutes or until a knife can easily slide into the thickest part.  Remove to a plate and brush with the balsamic butter.  Allow to rest for a few minutes.  Top with fried shallots and serve

For the glaze

Add 4 tablespoons of butter to a pot along with 1 grated garlic clove.  Bring to a simmer and constantly swirl the pot around to keep the butter from burning.  Butter has water in it that will bubble and spit as it cooks off.  Let this happen until it starts to calm a little then remove from heat.   Add the butter to a bowl along with the balsamic vinegar. Whisk to combine, then set aside

For the shallots

Heat 1 1/2 cups of canola oil to around 350 F.  Remove the ends from 2 shallots.  Peel the skin.  Slice the shallots very thinly.  Pull them apart gently.  In a bowl whisk together 1 cup of flour and 1 teaspoon each of kosher salt and ground black pepper.  Add the shallots to the bowl of flour, then dump it in a sieve and shake it back over the bowl Then repeat until they are all coated

Get them into the oil.  Cook around 2 to 3 minutes then flip them if you can.  Cook another minute or 2 being careful not to burn them.  Transfer to a bowl lined with paper towels and sprinkle with some kosher salt

Tools used to make this recipe

Wilton Recipe Right 3 Piece Cookie Pan Set

Architec Gripperwood Cutting Board

ZYLISS Quik Blend Whisk

OXO Good Grips Flat Whisk

Lodge Cast Iron Pan

© Simply Sundays 2017
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