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.
Ingredients:
- 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
Prep:
- 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
Method:
- 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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