Restaurant Style Grouper

grouper

Whenever Doc and I are at a nice restaurant and order fish I am always impressed with how perfectly it turns out. The fish always comes to the table a little crispy on the outside yet moist and flaky on the inside. The preparation is really easy. All you need is an ovenproof skillet.

Restaurant Style Grouper

4 (six ounce portions) Grouper or another type of fish, skin on one side
6 tablespoons olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 350ºF. Sprinkle fish with kosher salt and pepper on both sides. Heat oven safe skillet over medium high heat until pan is hot. Add olive oil and heat until it ripples. Sear fish, skin side down for one minute. Flip fish and place pan in oven. Bake 8 to 10 minutes until fish is 145ºF.

Tip: Cook grouper 8 to 10 minutes (total time) per inch of thickness or 4 to 5 minutes per half inch. If you can’t find fish with the skin on one side, proceed with the recipe anyway. If the fish sticks cook an additional minute and it should release from the pan. Subtract the minute from the cooking time. Example: Sear fish 2 minutes then cook in oven 7 to 9 minutes.

Published in The News and Neighbor on July 29, 2015

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