Why You’ll Love This Recipe
This recipe combines fresh, delicate grouper with a creamy sauce that’s brightened by lemon and fresh basil. It’s quick to make, making it ideal for weeknights, yet impressive enough for special occasions. The balance of richness and freshness ensures it never feels too heavy, and it pairs beautifully with a variety of sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
grouper fillets
olive oil
butter
garlic, minced
heavy cream
lemon juice
lemon zest
fresh basil, chopped
salt
black pepper
Directions
Pat the grouper fillets dry and season both sides with salt and black pepper.
Heat olive oil and a small amount of butter in a skillet over medium-high heat. Add the grouper fillets and cook for about 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add a bit more butter if needed. Sauté the minced garlic until fragrant.
Pour in the heavy cream and stir, allowing it to simmer gently for a few minutes until it begins to thicken.
Add the lemon juice and zest, stirring to combine. Let the sauce cook for another minute.
Stir in the chopped basil and season with salt and black pepper to taste.
Return the grouper to the skillet and spoon the sauce over the fillets. Cook for another minute to heat through.
Serve immediately, spooning extra sauce over the top.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
You can substitute grouper with other firm white fish like cod, halibut, or sea bass. Add capers for a briny touch or a splash of white wine to the sauce for extra depth. For a lighter version, use half-and-half instead of heavy cream. You can also include spinach or cherry tomatoes in the sauce for added color and flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce. Avoid overheating, as the fish can become dry.
FAQs
Can I use frozen grouper?
Yes, just make sure it’s fully thawed and patted dry before cooking.
What does grouper taste like?
Grouper has a mild, slightly sweet flavor with a firm, flaky texture.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead and reheat it gently before serving.
What can I serve with this dish?
It pairs well with rice, pasta, or steamed vegetables.
Can I bake the grouper instead of pan-searing?
Yes, bake at 375°F (190°C) until the fish flakes easily.
Is this recipe keto-friendly?
Yes, it’s low in carbs and suitable for a keto diet.
Can I use dried basil instead of fresh?
Fresh basil is best, but dried can be used in smaller amounts.
How do I know when the fish is done?
It should be opaque and flake easily with a fork.
Can I make this dairy-free?
You can substitute the cream with a dairy-free alternative, though the flavor will differ.
Can I add cheese to the sauce?
Yes, a small amount of grated Parmesan can add extra richness.
Conclusion
Grouper with lemon-basil cream sauce is a simple yet elegant dish that brings together delicate fish and a bright, creamy sauce. It’s perfect for both everyday meals and special occasions, offering a fresh and satisfying dining experience with minimal effort.
PrintGrouper with Lemon-Basil Cream Sauce
Tender, flaky grouper fillets are topped with a rich lemon-basil cream sauce that’s both bright and indulgent. This elegant dish is quick to prepare and perfect for both weeknights and special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Ingredients
- 4 grouper fillets
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil, chopped
- salt
- black pepper
Instructions
- Pat the grouper fillets dry and season both sides with salt and black pepper.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add the grouper and cook for 3 to 4 minutes per side until opaque and flaky. Remove and set aside.
- Reduce heat to medium and add remaining butter. Sauté the minced garlic until fragrant.
- Pour in the heavy cream and simmer gently for a few minutes until slightly thickened.
- Add lemon juice and zest, stirring to combine. Cook for another minute.
- Stir in the chopped basil and season with salt and black pepper to taste.
- Return the grouper to the skillet and spoon sauce over the fillets. Cook for another minute to heat through.
- Serve immediately with extra sauce spooned over the top.
Notes
- Substitute grouper with cod, halibut, or sea bass if needed.
- Add capers or a splash of white wine for extra depth of flavor.
- Use half-and-half instead of heavy cream for a lighter version.
- Add spinach or cherry tomatoes for extra color and nutrients.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently with a splash of cream or water to loosen the sauce.
Nutrition
- Serving Size: 1 fillet
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 110 mg
