Check out this mouthwatering recipe for Pan-Seared Grouper with Gremolata. You are in the right place if you are looking for a delicious and easy way to prepare fresh Florida grouper, which is prized for its firm, meaty texture and mild, sweet flavor.
In this simple recipe, grouper fillets are pan-seared to perfection in a cast-iron skillet before being topped with a zesty gremolata made with parsley, garlic, lemon zest, and parmesan cheese. Finished off in the oven, this seafood dish is bursting with flavor and is sure to become a family favorite.
Grouper is often featured on the menus of seafood restaurants, and it’s also a popular choice for home cooks because, like my recipes for Blackened Grouper, Fried Grouper, Grilled Grouper, and Baked Grouper, it is so easy to prepare.
Grouper is one of the most popular fish to eat and catch along the gulf coast and is found in the warm waters of the Gulf of Mexico.
If you are a seafood lover like me, I know you will love this quick and easy recipe for pan-seared grouper with gremolata!
Jump to:
Why you will love this recipe:
- Coming in at under 300 calories and with only two carbs, it’s a healthy and delicious choice for fish lovers.
- Like my recipe for Pan-Seared Snapper with Mango Salsa, it only takes a few minutes to prepare, and you can have it on the table in less than 20 minutes.
- It’s a perfect choice for a quick weeknight seafood dinner, but it is also an entree you would be proud to serve to guests.
Ingredient notes and substitutions:
- Grouper fillets – are the star of this show. As with all fish, fresh is best, but frozen works well too. If your fillets are frozen, let them thaw overnight in the fridge and pat them dry before pan-searing. Suitable substitutes for grouper include other firm white fish such as halibut, Mahi-Mahi, sea bass, or red snapper.
- Parsley – not only adds a beautiful pop of color, but this herb adds a clean, fresh taste and is the base of the gremolata.
- Lemons – fish and lemons go together like peanut butter and jelly. The lemon zest enhances the flavor and brightens the gremolata.
- Garlic – the nutty flavor pares with the parsley and lemon to give the gremolata a bright, fresh flavor.
- Olive oil – is used to hold the gremolata together and to pan-sear the grouper.
- Parmesan cheese – is not a traditional ingredient in gremolata, but I like the nutty flavor it adds.
- Kosher salt and ground black pepper – enhances all of this dish’s flavors and brings them all together.
Here’s how to make pan-seared grouper:
- Gather your ingredients and preheat the oven to 375 °F. Take the grouper from the refrigerator and let it stand at room temperature for 20 minutes.
- Add garlic, lemon zest, parsley, parmesan cheese, and one tablespoon of olive oil to a small bowl to make the gremolata. Mix well and set aside.
- Rinse the fillets and pat them dry with a paper towel—season both sides of the fish with salt and pepper.
- Heat a large, well-seasoned cast-iron skillet or oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil.
- When the oil is shimmering, add the fillets to the pan (the side the skin was on up) and cook for three minutes. (Do not touch or try to move the fillets.) If, after three minutes, it feels like the fillets are sticking, leave them in the pan for another 30 seconds or so until they release naturally.
- Using a fish spatula or pancake turner, carefully flip the fish over, and cook for three more minutes.
- Remove the pan from the heat and top each fillet with the gremolata mixture. Place the pan in the oven to finish cooking for four to five more minutes.
- Serve immediately. Optional, garnish with lemon slices.
Top tips:
Follow these three tips to ensure your grouper fillets don’t stick to the pan:
- Before pan-searing, use paper towels to pat dry the fillets. Moisture on the surface of the fish can cause it to stick to the pan.
- Ensure your pan is hot: A hot pan will help create a non-stick surface for the fish. Preheat the pan first before adding the oil or butter. Don’t add the fish until the oil is hot and shimmering.
- Don’t move the fish too soon. The fillets will naturally release when they have browned. When the cooking time has been reached, try slipping your fish spatula under the fish. If you feel any resistance, let it cook for another 30 seconds or until it releases.
What is grouper fish:
Grouper is a member of the sea bass family. Red grouper, gag grouper, black grouper, and scamp grouper are the most common types of grouper, and all have mild, white flesh with a firm texture that flakes easily when cooked.
Depending on where you live, red grouper is the most commonly available. While scamp grouper is often hard to find, many believe it has the best taste. However, they are all delicious.
Over 85% of grouper available in the US is commercially harvested in Florida waters, and these tasty bottom dwellers are a favorite of sports fishermen and seafood lovers everywhere.
What to serve with fish:
Fish and grits are a match made in heaven, and I always serve it with Southern Cheese Grits or Cheese Grits Casserole, Coleslaw, and Hush Puppies.
Other side dishes that pair well with this seared grouper recipe include Southern Potato Salad, Cheesy Mashed Potato Fritters, Twice Baked Potatoes, Fried Cabbage with Bacon, Hasselback Potatoes, Cucumber and Tomato Salad, or Crispy Fried Onion Rings.
More topping ideas for this recipe:
Besides the gremolata, many other toppings would also be delicious on pan-seared grouper! Feel free to get creative and experiment with different flavors and textures! Here are a few ideas:
- Lemon and Herb Butter: Mix softened butter with chopped herbs such as parsley, thyme, and chives, along with lemon zest and a pinch of salt. Spoon the butter over the pan-seared grouper just before serving.
- Mango Salsa: Combine chopped mango, red onion, jalapeño pepper, cilantro, lime juice, and a pinch of salt for a sweet and tangy topping that pairs perfectly with the mild flavor of grouper. Or, try peach salsa.
- Tomato and Olive Relish: Mix diced tomatoes, Kalamata olives, garlic, red onion, basil, and a splash of balsamic vinegar for a fresh and flavorful topping that adds a pop of color to the dish.
- Pesto: Spread pesto over the top of the pan-seared grouper and sprinkle with grated parmesan cheese for a rich and savory topping.
- Pineapple and Avocado Salsa: Combine diced pineapple, avocado, red onion, cilantro, lime juice, and a pinch of salt for a sweet and creamy topping that balances out the mild flavor of grouper.
Recipe FAQs:
Is grouper healthy?
According to the Livestrong website, grouper, as with most other fish, is naturally low in calories and doesn’t contain any carbohydrates. It’s also an important part of a healthy diet. It 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 that should spring back when pressed.
If you are shopping at a grocery store or seafood market, buy it last, take it home, refrigerate, and cook it within 24 hours to keep your fish fresh.
How much fish to serve per person?
You should purchase one-half of a pound of fish fillets for each adult you plan to serve. So, if feeding four adults with healthy appetites, you will need four six to eight-ounce fillets.
How do I know when the fish is done?
Fish is done when it turns from translucent to opaque and flakes easily with a fork. If using a meat thermometer, the internal temperature should be 145 °F in the thickest part.
What’s the difference between pan-searing and pan-frying?
The main difference is the amount of oil or butter used to cook the fish and how it is cooked.
When you pan-sear fish, only a small amount of oil is used in the skillet to brown it, and then the fish typically finishes cooking in the oven. With pan-frying, more oil is used, and the fish cooks completely on the stove.
More tips and tricks:
- The cooking times listed assume that your grouper fillets are one inch thick. They will need more or less cooking time if they are thicker or thinner. They will not need to be finished in the oven if they are less than one-half inch thick.
- Leftover grouper is excellent for making fish tacos or homemade fish cakes.
- Fish is best when cooked right before you plan to serve it. However, you can make the gremolata up to 24 hours ahead. Cover it and store it in the fridge until it’s time to make the dish.
- According to the USDA, leftover cooked fish can be stored covered in your refrigerator for up to three to four days. To reheat it, place it on a microwave-safe plate, add a few drops of water, and microwave for 30 seconds.
- I like to use my cast-iron skillet to make this recipe. A heavy-duty, oven-safe skillet will also work just fine.
- I highly recommend that you consider getting a fish spatula if you don’t have one. They are a longer, thinner, more flexible version of a regular metal spatula or pancake turner and are designed to slip under fish fillets easily. I use them for everything.
Recipes for grouper fillets:
If you like grouper as much as we do, you might also want to check out these other easy and popular recipes on my blog:
If you need more menu ideas, here is a link to all of my seafood recipes. If you like spicy fish dishes, be sure to check out my Blackened Mahi-Mahi Recipe.
⭐️⭐️⭐️ ⭐️ ⭐️ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
📋 Recipe:
Pan-Seared Grouper Recipe with Gremolata
Ingredients
- 12 ounces skinless grouper fillets, one-inch thick
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves, grated
- 1 tablespoon lemon zest
- 3 tablespoons finely chopped fresh Italian parsley,
- 3 tablespoons grated parmesan cheese grated
- 4 slices lemon for garnish optional
Instructions
- Gather your ingredients and preheat the oven to 375 °F. Take the grouper from the refrigerator and let it stand at room temperature for 20 minutes.
- Add garlic, lemon zest, parsley, parmesan cheese, and one tablespoon of olive oil to a small bowl to make the gremolata. Mix well and set aside.
- Rinse the fillets and pat them dry with a paper towel—season both sides of the fish with salt and pepper.
- Heat a large, well-seasoned cast-iron skillet or oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil.
- When the oil is shimmering, add the fillets to the pan ((the side the skin was on up) and cook for three minutes. (Do not touch or try to move the fillets.) If, after three minutes, it feels like the fillets are sticking, leave them in the pan for another 30 seconds or so until they release naturally.
- Use a fish spatula or pancake turner, carefully flip the fish over, and cook for three more minutes.
- Remove the pan from the heat and top each fillet with the gremolata mixture. Place the pan in the oven to finish cooking for four to five more minutes.
- Serve immediately. Optional, garnish with lemon slices.
Notes
Nutrition
This post was originally published on September 6, 2017.
This is great! Stumbled across this from google and we loved this recipe, especially the Gremolata topping. (I subbed lime frosted sea salt when seasoning the fish and it was awesome! ) Will be back for more recipes.
Thanks so much for leaving such a nice comment. I’m so glad you enjoyed the recipe and your lime frosted sea salt sounds divine!
All the best,
Sharon
Hi, Sharon. For dinner tonight we tried your grouper with gremolata recipe, and it was oh so delicious!!! Love that it was so easy to prepare. Thank you so much for a great recipe. This one is a keeper!
Hi Beverly, I’m so glad you liked it, and thank you for taking the time to leave such a nice review!
All the best,
Sharon