Pan Fried Grouper with Chimichurri Tomatoes
45 Minutes | Difficulty 3 out of 5 | Serves 2-4
Grouper
1½ - 2 lbs Grouper Filet
2 Tbsp All-Purpose Flour (Gluten-Free Optional)
¼ cup Extra Olive Oil
1 Tbsp Salted Butter
1 Large Sprig Fresh Thyme
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Chimichurri Tomatoes
1 cup Yellow Grape Tomatoes Sliced
1 cup Red Grape Tomatoes Sliced
½ cup Fresh Italian Parsley Minced
2 Tbsp Fresh Mint Minced
2 Tbsp Fresh Oregano Minced
4 Garlic Cloves Minced
½ Jalapeño (Seeds Removed) Minced
1 Tbsp Freshly Squeezed Lemon Juice
3 Tbsp Balsamic Vinegar
½ cup Extra Virgin Olive Oil
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
To prepare the chimichurri, combine all ingredients together in a mixing bowl.
Season both sides of the grouper filet with kosher salt and black pepper. Season the flour with kosher salt and black pepper. Dredge both sides of the grouper in the flour and shake off the excess.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil.
Place the floured grouper filets into the heated oil. Cook for approximately 4 minutes on the first side or until the edges are golden brown. Gently flip the grouper filets. Add the butter and fresh thyme. Cook until 145 degrees in the thicker part of the fish. Use the sprig of thyme to baste the fish with the butter and oil.
Transfer the fish to a serving platter and top with chimichurri tomatoes.
Optional: Top the fish with some crispy leeks by thinly slicing 1 leek (julienne). Thoroughly rinse the cut leeks in cold water. Drain on paper towels until completely dry. Toss the leeks in a mixture of a ¼ cup all-purpose flour and 1 tbsp cornstarch. Fry in 375 degree vegetable oil until golden brown. Transfer to a plate lined with paper towels. Sprinkle with kosher salt.
Grouper
1½ - 2 lbs Grouper Filet
2 Tbsp All-Purpose Flour (Gluten-Free Optional)
¼ cup Extra Olive Oil
1 Tbsp Salted Butter
1 Large Sprig Fresh Thyme
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Chimichurri Tomatoes
1 cup Yellow Grape Tomatoes Sliced
1 cup Red Grape Tomatoes Sliced
½ cup Fresh Italian Parsley Minced
2 Tbsp Fresh Mint Minced
2 Tbsp Fresh Oregano Minced
4 Garlic Cloves Minced
½ Jalapeño (Seeds Removed) Minced
1 Tbsp Freshly Squeezed Lemon Juice
3 Tbsp Balsamic Vinegar
½ cup Extra Virgin Olive Oil
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
To prepare the chimichurri, combine all ingredients together in a mixing bowl.
Season both sides of the grouper filet with kosher salt and black pepper. Season the flour with kosher salt and black pepper. Dredge both sides of the grouper in the flour and shake off the excess.
Place a large sauté pan on medium-high heat. When heated, add the extra virgin olive oil.
Place the floured grouper filets into the heated oil. Cook for approximately 4 minutes on the first side or until the edges are golden brown. Gently flip the grouper filets. Add the butter and fresh thyme. Cook until 145 degrees in the thicker part of the fish. Use the sprig of thyme to baste the fish with the butter and oil.
Transfer the fish to a serving platter and top with chimichurri tomatoes.
Optional: Top the fish with some crispy leeks by thinly slicing 1 leek (julienne). Thoroughly rinse the cut leeks in cold water. Drain on paper towels until completely dry. Toss the leeks in a mixture of a ¼ cup all-purpose flour and 1 tbsp cornstarch. Fry in 375 degree vegetable oil until golden brown. Transfer to a plate lined with paper towels. Sprinkle with kosher salt.