Pan Seared Grouper Lemon Butter

This pan seared grouper with lemon butter is perfect when you want a simple seafood dinner that feels fresh and elegant without a fuss. It cooks quickly and delivers a bright lemony finish that wakes up the buttery richness, making it a satisfying dish any night of the week.

I whipped this up after picking up fresh fish at the market and it immediately became a favorite quick dinner. The bright parsley and lemon make it feel special even when time is tight.

Ingredients

• Grouper fillet: 8 ounces is ideal for a single generous serving. Choose a fresh piece with firm, white flesh and no fishy smell for best flavor
• Butter: 1 tablespoon brings richness and helps brown the fish beautifully. Use unsalted butter so you can control seasoning
• Lemon juice: from half a lemon adds acidity and freshness that cuts through the butter. Pick a juicy, bright lemon for the best taste
• Garlic clove: minced garlic infuses the butter with a mellow pungency that deepens the flavor without overpowering
• Chopped parsley: ¼ cup adds a fresh, herbal note and a pop of color. Use fresh, vibrant leaves for the best appearance and taste

Instructions

Season Fish:

Pat the grouper fillet dry with paper towels and sprinkle with salt and freshly ground black pepper on both sides. Drying the fish helps it sear nicely without steaming.

Sauté Garlic in Butter:

Heat a skillet over medium heat and add the butter. Once melted and bubbling but not browned, stir in the minced garlic. Let it cook for about one minute until fragrant but not burnt. This flavors the butter and makes the sauce.

Cook Grouper:

Place the fillet skin side down if it has skin, or just lay it in the pan carefully. Cook 3 minutes undisturbed until the bottom is golden and crispy. Flip gently and cook another 3 minutes until opaque and flakey inside. Keep the heat moderate to avoid burning.

Add Lemon Juice and Parsley:

Remove the pan from heat and squeeze fresh lemon juice over the fish. Sprinkle the chopped parsley on top and spoon some of the garlic butter from the pan over the fillet for a glossy finish.

Serve:

Use a spatula to carefully transfer the grouper to a plate. Spoon any garlic butter sauce left in the pan over the fillet. Serve immediately with your choice of sides.

My favorite ingredient in this dish is the lemon because it lifts the whole flavor profile to something bright and fresh. Sharing this meal has brought back memories of seaside dinners with family where simple fresh seafood was the highlight.

Storage tips

Store leftover cooked grouper in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat or enjoy chilled in salads to avoid drying out.

Ingredient swaps

If grouper is unavailable, firm white fish like snapper or cod works just as well. You can replace butter with olive oil for a lighter version but you won’t get quite the same richness. Swap parsley for fresh cilantro or basil for a different herbal note.

Serving ideas

Serve the fish alongside steamed vegetables or a fresh green salad for a light meal. It also pairs well with roasted potatoes or rice pilaf to make the meal heartier. A crisp white wine like Sauvignon Blanc complements the lemon butter sauce beautifully.

This lemon butter pan seared grouper is simple yet elegant. With quick steps and fresh flavors, it’s a perfect weeknight seafood treat.

Frequently Asked Recipe Questions

→ What type of fish works best for pan searing?

Firm, thick fillets like grouper hold up well to pan searing and develop a nice crust without falling apart.

→ How can I prevent the fish from sticking to the pan?

Ensure the pan and butter are hot before adding the fish, and avoid moving it until it naturally releases.

→ Why add lemon juice at the end of cooking?

Lemon juice added at the end preserves its fresh, bright acidity, which complements the richness of the butter and fish.

→ Can I use fresh herbs other than parsley?

Yes, herbs like dill, cilantro, or basil can add different fresh notes depending on your preference.

→ How long should the grouper be cooked?

About 3 minutes per side on medium heat ensures the fish cooks through while staying moist and flaky.