Directions

1. Season both sides of the grouper fillets with salt and pepper.

2. To a large pan set to medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter.

3. When the oils have heated, add the grouper fillets (skin-side down) to the pan and cook for about 3-4 minutes on each side. The fish is ready when it reaches an internal temperature of 145 F in its thickest part, and when it flakes easily with a fork.

4. To make the sauce, add remaining olive oil and butter to the same pan where you cooked the fish.

5. Add the garlic, lemon juice, and parsley. Cook for 2 minutes, stirring occasionally.

6. Serve the pan-seared grouper immediately, with lemon-garlic sauce spooned over top. Leftover grouper fillets will keep in an airtight container in the fridge for 4 days.