Wednesday, Jan 12

Lemon Garlic Grouper

The garlic and lemon reduction is a slight twist on my standard pan roasting method for making fish. If you haven’t tried this method, you are missing out on a restaurant quality meal at home! This recipe can work with any white fish, I choose wild caught Grouper.


  • Grouper Fillets – 2
  • Lemon – 1
  • Garlic – 2-3 cloves minced finely
  • Onion – 1/4 small chopped or sliced thin
  • Red Wine – 2T
  • Grass-fed Butter – 2T
  • Olive Oil – 1-2T
  • Sea Salt and Black Pepper


  • Thaw fillets and pat dry
  • Preheat oven to 450F
  • Heat Cast Iron Skillet over medium high heat, add olive oil once hot
  • Season both sides of fillets with salt and pepper


  • Place Fillets flesh side down and sear 3 minutes
  • Flip fillets and place iron skillet in oven for 5 minutes or until fish flakes easily with fork
  • Remove from oven and set fish aside on plate
  • Heat Skillet on medium and add butter, garlic and onions
  • Once the butter starts to bubble and brown, squeeze in juice of 1 lemon and add wine
  • Stir constantly until sauce thickens, roughly 5 minutes.
  • Spoon mixture over fillets
  • Serve with Sweet Potato or Side Salad

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