Serves: 6
Ingredients:
6 ea Skinless grouper, or other mild white fish
1 Tbsp Kosher Salt
2 tsp Freshly Ground Black Pepper
2 Tbsp Clarified Butter
1/4 Cup White Wine
6 ea Parsley Sprigs
Lemon Fennel Relish Recipe >>
Procedure:
1. Preheat the oven to 375 degrees.
2. Warm a large sauté pan over medium high heat.
3. Pat both sides of the fish dry with paper towels. This will help create a golden brown exterior when searing.
4. Season both sides of the fish with salt and pepper.
5. Add the butter to the hot sauté pan and heat until you see wisps of smoke.
6. Gently place the fish in the pan skin side facing upward. (Do not crowd the fish. Sauté in batches if necessary).
7. Sear the fish to golden brown (about three minutes) and gently flip it and cook for three minutes more.
8. Place in a shallow roasting dish, or if your pan has an oven-proof handle, you may leave it in the pan. Add the white wine to keep fish moist and roast in the preheated oven for five minutes, or until cooked through. You can check the doneness by inserting a toothpick into the thickest portion. If the toothpick passes through with minimal resistance the fish is done.
9. Place the fish onto warm plates and top a spoonful of the Lemon Fennel relish. Garnish with a sprig of fresh parsley or pull the leaves from the stems of the parsley and sprinkle on the plate around the fish.
Recipe Author: Capital Grille/Executive Chef Jim Nuetzi
Restaurant: Capital Grille, A national multi-location steakhouse
Source: https://www.thecapitalgrille.com/Facebook/Recipes/03-10_FB_Recipe.pdf