In this easy 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.
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
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.