Quick and easy Pan-Seared Grouper with Gremolata is a light, healthy, easy and most importantly; a healthy and delicious answer to the age-old question, what’s for dinner? A terrific grouper recipe which you can have on the table in less than ten minutes.
Easy Pan-Seared Grouper with Gremolata is a colorful and flavorful entree which only takes ten minutes to prepare. It’s a perfect choice for a quick weeknight seafood dinner but it is also a dish you would be proud to serve to guests.
What is gremolata?
Gremolata, a cross between a condiment and garnish, is simply a combination of fresh parsley, garlic, and lemon zest. I added just a bit of parmesan cheese and olive oil to the mixture, and it brings a bright and fresh pop of flavor to the grouper.
What is grouper?
Grouper is a member of the sea bass family. Red grouper, gag grouper, black grouper, and scamp are the most common types of grouper, and all have mild, white flesh with a firm texture that flakes easily when cooked.
Grouper, as with most other fish, is low in calories, an important part of a healthy diet and provides high-quality protein and a wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium, iodine, and omega-3 fatty acids.
How to buy fresh fish?
When buying fish look for a mild, fresh briny smell and avoid a strong fishy odor. Fillets should have firm flesh which should spring back when pressed. To keep your fish fresh, if you are shopping at a grocery store or seafood market, buy it last, take it directly home, refrigerate and cook it within 24 hours.
How much fish to serve per person?
In general, you should plan to purchase about one-half pound of fish fillets for each adult you will be serving. So, if feeding four adults you will need four 6-8 oz fillets.
Pan-Seared Grouper with Gremolata ingredients:
The ingredients for Easy Pan Seared Grouper with Gremolata include fresh grouper fillets, fresh parsley, lemons, garlic, olive oil, parmesan cheese, kosher salt, and ground black pepper.
More Grouper recipes:
If you like grouper as much as we do, you might also want to check out these easy and popular grouper recipes on my blog:
- Easy Crispy Oven-Baked Grouper
- Baked Grouper with Tomatoes and Artichokes
- Easy Baked Parmesan Grouper Fillets
- Mediterranean Grouper
- Grilled Grouper and Mango Salsa
If you want to see all of my seafood recipes, click here!
How to make the gremolata:
To make the gremolata, zest the lemon.
Add the garlic, lemon zest, parsley, parmesan cheese and one tablespoon of olive oil to a small bowl. Mix well and set aside.
How to make Easy Pan-Seared Grouper with Gremolata:
To prepare Easy Pan-Seared Grouper with Gremolata, gather your ingredients and preheat the oven to 375 degrees.
Rinse the fillets and pat them dry with a paper towel.
To cook the fish, add the remaining tablespoon of olive oil to a large non-stick saute pan over medium heat. While the pan heats, season both sides of the fillets with salt and pepper.
Add the fillets to the pan and cook for three minutes on each side.
Remove the pan from the heat and top each fillet with the gremolata mixture. Place the pan in the oven to finish cooking for 4-5 more minutes.
How to tell when fish is done?
The fish is done when it becomes opaque and flakes easily with a fork.
Sharon’s Expert Tips:
The cooking times listed above assume that your fillets are one-inch thick. If they are thicker or thinner, they will need more or less cooking time. If they are 1/2 inch or less, they do not need the additional cooking time in the oven.
If you can’t find grouper, you can substitute another firm white fish such as halibut, Mahi Mahi, sea bass, or red snapper.
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Easy Pan-Seared Grouper with Gremolata
- 2 fresh skinless grouper fillets 6-8 oz each, approximately 1 inch thick
- 2 Tbsp olive oil divided
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 fresh garlic cloves grated
- 1 Tbsp fresh lemon zest
- 3 Tbsp fresh Italian parsley chopped
- 3 Tbsp Parmesan cheese grated
- 4 slices lemon for garnish optional
- Preheat the oven to 375 degrees.
- To make the gremolata, add the garlic, lemon zest, parsley, parmesan cheese and one tablespoon of olive oil to a small bowl. Mix well and set aside. (May be made one day ahead and refrigerated.)
- Rinse the fillets and pat them dry with a paper towel.
- To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat. While the pan heats, season both sides of the fillets with salt and pepper.
- Add the fillets to the pan and cook for three minutes on each side. Remove the pan from the heat and top each fillet with the gremolata mixture. Place the pan in the oven to finish cooking for about five more minutes. The fish is done when it becomes opaque and flakes easily with a fork.*
- Garnish with lemon slices (optional) and serve immediately