If you’re looking for the perfect mix of effortless and flavorful with a nice kick, this is the recipe for you. Basically, we’re adding a twist on the traditional lemon-butter Grouper, adding a touch of Braswell’s seasoning to properly spice up this fish dish.
What you’ll need:
Buying Fresh, Quality Grouper
Before we get much further, I’d like to first touch on the importance of fresh, quality Grouper. Working with Wild Seafood Co. I’ve had the pleasure of enjoying some of the freshest, highest quality Grouper a person could possibly consume. As a seafood lover, I’ve also enjoyed Grouper prior to my work with this seafood company. From local restaurants to grocery stores and even ordering online, I’ve had Grouper every way you can imagine from a wide array of sources. Of countless dining experiences, I can say I’ve only scored truly fresh Grouper at a local restaurant one time.
That’s not to say the ‘less-fresh’ Grouper was bad, well at least not in most cases. The difference I’m drilling down to here is the superbly preferable taste you’ll only find with high-quality, fresh, wild-caught Grouper. Texture and mouth-watering flavor abound when such a fish as this is on the fork.
The same trifecta effect of fresh, quality & wild-caught on taste is also true for most other fish species including Snapper.
If you live near a fish market that sells Grouper, get your fish there. Bonus points if the fish is a whole fish which you select, and have the market fillet right there on the spot. A certain, indefinable, unquantifiable amount of flavor is lost once a fish has been filleted for a long period of time.
If you don’t live near a wild-caught, local fish supplier like Wild Seafood Co., order online from a Gulf-coast fish supplier who features the Gulf-Wild tracking tag. Be sure the check the shipping information for the online supplier to get the most for your money. Shipping coolers generally have a max weight yet also carry their own weight. Fill the box to maximize your order value.
For our dish today, we have acquired a beautiful Red Grouper from right here at the Wild Seafood Market located at Don’s Dock in John’s Pass, Madeira Beach. As we planned to cook the same day as purchasing our fish, we went ahead and had the masters at the market fillet the fish for us.
Alright, now that we have our ingredients ready, let’s cook some fish!
Season your Grouper with salt, pepper and Braswell’s seasoning. Don’t have Braswell’s? Use Ol’ Bay or a similar seasoning with Cayenne Pepper as a primary ingredient.
While your seasoning has a few moments to work it’s way into the meat, heat up your skillet with a nice chunk of butter. Get the skillet fairly hot, but not so hot that the butter turns brown. Once the butter starts to melt, squeeze roughly a quarter lemon atop the butter.
Add the grouper fillet to your skillet and cook for about 3 minutes. Before flipping, squeeze a bit of lemon juice onto the fillet. Flip it, and cook the other side for about 2 minutes. Before taking the fish off the skillet, give it the fork test. Insert a fork at the thickest part fo the fillet, give a little turn. You should be able to see the fish flakes separate and peer into a solid ivory white. If the fish seems a bit translucent, give it another minute and re-run the fork test.
Add the rest of the butter to the pan, allow it to melt with the previously remaining fish juices, and use this as a topper for your dish.
We’ve paired our Grouper with a nice cabernet because honestly, I just love red wine, alongside some freshly cooked white rice and sauteed asparagus.