How to make pan seared grouper with lemon garlic cream sauce
1 ½ teaspoons lemon-garlic seasoning
1 ¼ pounds grouper fillets
2 tablespoons butter, cut into quarters
Preheat oven to 350 degrees.
Heat a large, oven-safe skillet over medium heat. Add 2 tablespoons olive oil to the pan and allow it to heat up. Season fish fillets and place them flesh side down into the pan. Allow to cook until a nice golden brown crust has formed, 3 to 4 minutes. Turn fish and allow to sear on the other side for about 2 minutes. Dot fish with butter and finish the cooking process in the oven for about 10 minutes or until the temperature reaches 145 degrees.
Simple Lemon Garlic Cream Sauce:
2 tablespoons butter
4 garlic cloves, grated with a microplane
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
2 cups half and half ( do not use fat-free)
⅓ cup grated parmesan cheese
1 tablespoon finely chopped parsley
Take out a 12-inch skillet and melt butter over medium heat. Add garlic and cook
For 30 seconds until fragrant while stirring.
Stir in flour and cook for 1 minute until lightly golden, stirring constantly.
Do not burn; you just want to cook off the raw flour taste.
Gradually add in the half and half while stirring. Season with salt and pepper. Reduce heat to medium-low and cook until sauce thickens about 2 minutes.
The sauce should coat the back of a spoon.
Crispy Fried Spinach
8 cups fresh spinach leaves
Oil for frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 teaspoon toasted sesame seeds
1 ½ teaspoons sugar
1 teaspoon salt
Wash and thoroughly dry spinach leaves.
Once oil is hot, fry on medium for 2-3 minutes until crispy. Use a slotted spoon to remove the spinach to a paper towel-lined plate.
Place ginger and garlic into the hot oil and fry for 1-2 minutes. Transfer to a paper towel-lined
Transfer fried spinach, ginger, and garlic to a bowl. Add toasted sesame seeds, sugar, and salt.
Toss to combine and place a little on top of each piece of fish.
Serve fish over creamy garlic mashed potatoes or creamy garlic grits. Ladle the lemon-garlic cream sauce over the top. Add a little fried spinach and serve hot.