Ingredients
Ingredient Checklist
4 (4- to 6-oz.) fresh grouper fillets
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon minced shallot
1 teaspoon fresh lemon juice
Directions
Step 1
Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
Step 2
Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
Step 3
Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
Step 4
Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
Step 5
SEARING IS BEST FOR: Nearly any type of fish, but is easiest with firm fillets that are at least 1 1/2 inches thick, such as grouper, halibut, sea bass, and striped bass.
Step 6
EXPERT ADVICE: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
