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
I’m removing the very end of the tail section (cook this treat for a favorite pet)
Cut the fish into portions
Move the fish to a sheet pan and sprinkle with Cajun Seasoning
Click our link above to make your own
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
Get the butter melting in a pot
Add in the garlic
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
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
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
Add the flour, salt and ground black pepper in a bowl and whisk together
Cut the ends off and peel the shallots
Slice the shallots very thinly
Pull them gently apart
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
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!)
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 the crispy delicious shallots!
Enjoy!!!
Simply Sundays! ~ Grouper with Balsamic Butter
Ingredients
2 grouper fillets
2 tablespoons of butter
2 tablespoons of olive oil
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 Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
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