Pan-Seared Grouper with Balsamic Brown Butter Sauce
This is the secret to restaurant-quality fish. The magic happens on the bottom of the pan where the fish forms an even, crisp crust. The sauce seals the deal.
This is the secret to restaurant-quality fish. The magic happens on the bottom of the pan where the fish forms an even, crisp crust. The sauce seals the deal.
Can't wait to make it again. I didn't have shallots so I used green onions. Served it with brown rice mushrooms and asparagus.
Read MoreOutstanding - just finished our dinner - grouper fillets from Apalachicola's 13 Mile seafood and "left over" collards with with a little country ham that we had for our New Year's dinner. The brown butter, balsamic vinegar, shallot, lemon juice sauce was great on the fillets and on the Basmati rice we prepared. Thanks!
Did you leave the skin on the fish? Looks delicious!
Read MoreThis was wonderful-very flavorful & moist! I served it with a mesclun/pickled beet & feta salad.
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