Pan Seared Yellowedge Grouper

This simple preparation lets the mild, sweet flavor of yellowedge grouper take center stage while creating a delicate, crispy crust.

Ingredients (Serves 2)

• 2 yellowedge grouper fillets (6–8 oz each, skinless)

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• 2 cloves garlic, smashed

• 1 tbsp fresh lemon juice

• 1 tbsp fresh parsley, chopped

• Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Prep & Dry: Pat the fillets completely dry with paper towels—removing surface moisture is key to getting a good sear. Season both sides generously with salt and pepper.

2. Sear the Fish: Heat olive oil and 1 tbsp butter in a heavy skillet (cast iron works best) over medium-high heat until hot and shimmering. Add the fillets and sear undisturbed for 3–4 minutes until a golden-brown crust forms.

3. Flip: Carefully flip the fillets. Lower the heat to medium.

4. Baste with Brown Butter: Add the remaining 2 tbsp butter and smashed garlic to the pan. As the butter melts and begins to foam and turn golden brown (about 1–2 minutes), tilt the pan and continuously spoon the warm brown butter over the top of the fish.

5. Finish: Remove from heat as soon as the fish is opaque and flakes easily with a fork (internal temperature around 130–135°F). Stir lemon juice and fresh parsley into the browned butter right in the pan, then spoon the sauce over the plated fillets.

Pair with roasted asparagus, wilted spinach, or garlic mashed potatoes to soak up the brown butter sauce.