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.
We both loved it. Used two 4-oz fillets, but made the whole recipe of the sauce.
"Top side" - what is that? Assumed the skinned side.
Before, on visits to FL, had only fried grouper or grouper sandwiches. This is as good or better. The tender-firm, sweetness of the fish contrasted to the butter / vinegar is a great taste treat.
We rarely see grouper up here in Western NY and it's three times the price of fresh cod. But, as a treat, this was worth it.
Note: followed recipe almost exactly, except added shallots (prob a bit extra) to the butter with one minute to go. Wonderful, but don't push it or they'll burn.
Read MoreThis was very delicious and very easy to prepare. I am frequently annoyed when raters comment on a recipe they've changed. That being said, I did dice two small campari tomatoes and added to sauce. If I had had capers, I would have added them as well.
I will definitely make again.
Merci!
Read MoreThis is quite good, easy to follow, and quick. I didn't have a shallot, so I minced about 1/4 cup of white onion instead. I personally cooked the onion and about a teaspoon or 2 of minced garlic in the butter before whisking it in with the vinegar and lemon juice. Will definitely make it again.
Read MoreCan'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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