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Pan-Seared Grouper With Lemon-Thyme Sauce

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A quick and easy weeknight meal recipe for pan-seared grouper. Substitute any white fish if grouper is not available.

Pan Seared Grouper on a white plate with salad

Pan-seared grouper in lemon-butter thyme sauce makes a delicious weeknight meal. The best part is that this meal is ready in about 20 minutes.

You can serve pan-seared grouper with a simple garden salad or make homemade mashed potatoes if you like. It’s a restaurant-quality meal full of flavor you can make at home.

You can buy grouper fresh from your local fish market or frozen at most grocery stores. Occasionally, when available the seafood market at your grocery store may have grouper. It isn’t the least expensive fish so I have included a list of substitutes below.

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Table of Contents

Ingredients

  • Sea salt and black pepper, to taste
  • 2 Tbsp of extra virgin olive oil, divided
  • 1 lb. of large Grouper fillets or other white fish fillets
  • ¼ Cup of dry white wine
  • 3 Tbsp unsalted butter
  • 2 Tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 4-6 fresh thyme sprigs

Step-by-step Directions

Step 1

Season the fish on both sides lightly with salt and pepper and set aside while you prepare the skillet.

Step 2

Add the oil into a large cast-iron skillet and tilt around to cover the bottom with the oil. Place onto medium-high heat. Once the pan is hot, place fish into the hot oil and allow to cook for about 3 to 5 minutes. Go ahead and very very gently shake the fish around in the skillet for a few seconds as it sears. Fish is notorious for sticking to a skillet and we don’t want that to happen. The fish is ready to turn when it releases easily from the skillet to turn over.

Note: Use your largest skillet if you do not have an iron skillet.

Searing Grouper in an iron skillet

Step 3

After turning the fish over, turn the heat down to medium and allow the fish to cook on the other side for about 3 to 5 minutes. Fish is done when it is golden brown and flakes easily with a fork. Transfer the fish to a plate covered with paper towels and set it aside.

Step 4

Deglaze the hot skillet with the white wine while still on medium-high heat. Add the white wine slowly while gently scraping the bottom to release those delicious browned bits from the seared grouper.

Now add the butter and move it around with your fish spatula until it is completely melted. Remove the skillet from the heat and add the lemon juice and zest. Return the skillet to the heat and add the thyme sprigs. Continue to cook for 1 or 2 minutes, or until heated completely through. Remove from heat and discard the thyme stems.

Note: Lemon juice will make the hot butter pop which is why we remove the skillet from the heat while adding lemon juice.

Step 5

Place the seared grouper into the sauce in the skillet just long enough to coat each piece with the sauce. Place the rich sauce bathed fish onto individual serving plates and spoon some of the lemon-thyme butter sauce over each one.

Serve with the side dish of your choice and enjoy!

Flaky Pan Seared Grouper on a fork

Serve your favorite side dish with pan seared grouper and enjoy this light and tasty meal.

What can you substitute for grouper?

Grouper is a mild flavor fish and is perfect for absorbing flavorings like sauces and marinades. It is perfect for pan searing with a good sauce recipe. Good substitution options for grouper include; black sea bass, cod, mahi-mahi, halibut, or red snapper.

Pan fried grouper on a white dish with salad

My friend Rita at Harbour Breeze Home is also sharing a summer main dish today. Get her Chicken Florentine recipe to make for your family.

What side dishes can you serve with pan-seared grouper?

Homemade mashed potatoes are a good side dish for pan-seared fish.

Roasted Cauliflower with melted cheese is a good option for a lighter meal.

Roasted Brussel Sprouts with a Balsamic glaze are a delicious option.

These Homestyle Oven Baked Fries are a delicious side with most anything.

Homemade Classic Ceasar Salad with homemade Ceasar dressing is a great choice.

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Pan Seared Grouper with Lemon-Thyme Sauce

A quick and easy meal ready in about 20 minutes on the stovetop
Prep Time 5 mins
Cook Time 10 mins
Course Entree
Cuisine American
Servings 4

Equipment

  • Large Iron Skillet

Ingredients
  

  • Sea salt and black pepper, to taste
  • 2 tbsp Olive oil, divided
  • 1 lb. Grouper fillets or other white fish

Lemon-Thyme Sauce

  • 1/4 cup dry white wine
  • 3 tbsp unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 4 sprigs fresh thyme

Instructions
 

  • Season the fish on both sides lightly with salt and pepper and set aside while you prepare the skillet.
  • Add the oil into a large cast-iron skillet and tilt around to cover the bottom with the oil. Place onto medium-high heat. Once the pan is hot, place fish into the hot oil and allow to cook for about 3 to 5 minutes.  Go ahead and very very gently shake the fish around in the skillet for a few seconds as it sears. Fish is notorious for sticking to a skillet and we don’t want that to happen. The fish is ready to turn when it releases easily from the skillet to turn over.
  • After turning the fish over, turn the heat down to medium and allow the fish to cook on the other side for about 3 to 5 minutes. Fish is done when it is golden brown and flakes easily with a fork. Transfer the fish to a plate covered with paper towels and set it aside.
  • Deglaze the hot skillet with the white wine while still on medium-high heat. Add the white wine slowly and gently scraping the bottom to release the browned bits.
  • Now add the butter and move it around with a fork until it is completely melted. Remove the skillet from the heat and add the lemon juice and zest. Return the skillet to the heat and add the thyme sprigs. Continue to cook for 1 or 2 minutes, or until heated completely through. Remove from heat and discard the thyme stems.
  • Note: Lemon juice will make the hot butter pop which is why we remove the skillet from the heat while adding.
  • Place the fish into the sauce in the skillet just long enough to coat each piece with the sauce. Place the rich sauce bathed fish onto individual serving plates and spoon some of the lemon-thyme butter sauce over each one.
  • Serve and enjoy!
Keyword Grouper, Seafood
Tried this recipe?Let us know how it was!

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Pan Seared Grouper

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