Pan Roasted Grouper
Recipe courtesy of Chef Bud Taylor.
as seen on episode “Grouper | Sneads Ferry, NC“, Season 8

Pan Roasted Grouper:
Ingredients:
- 4 4Oz. Grouper Filets (About 1 inch thick)
- 2T Butter
- ¼ Cup Canola Oil
- Salt & Pepper
Directions:
- Season fish with salt & pepper.
- Heat skillet and add oil and butter to pan.
- Place fish skin-side up in pan and sear until golden brown.
- Reduce heat and continue to cook fish until cooked about half way through. Fish will start to turn white on the sides.
- Turn fish and allow to finish cooking until just flaky. Do not overcook; fish will continue to cook after you remove it from the pan.
Sauce:
Ingredients:
- 1 Tablespoon Minced Shallot (May sub red onion)
- ¼ Teaspoon Minced Garlic
- 4-6 Oz. Bacon- Cut Into Small Strip
- Roasted Leeks & Fennel
- Steamed Clams And Mussels
- ½ Cup Dry White Wine
- 1 Tablespoon Fresh Lemon Juice
- 1 Cups Seafood Stock (May sub seafood base)
- Unsalted Cold Butter – Cut into cubes
- ¼ Cup Heavy Cream
- 2 Tablespoons Thinly Sliced Scallion
- 1 Teaspoon Each Diced Fresh Thyme, Basil, and Parsley
Directions:
- In hot sauté pan place 2 t butter, shallot, garlic and bacon and cook until lightly brown.
- Add leeks & fennel to pan, cook for additional 1 minute.
- De-glaze pan with white wine & lemon juice.
- Add shellfish to the pan.
- Add shrimp stock and 2 t butter and let reduce by ¼.
- Add sweet potatoes to pan along with heavy cream. Toss to incorporate.
- Add scallions & fresh herbs.
- Remove from heat.
- Finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly.
- Season to taste with salt & pepper.
Broth:
Ingredients:
- 1 Dozen Littleneck Clams -Steamed (Reserve Juice For Stock)
- 1 Dozen Pei Mussles Steamed (Reserve Juice For Stock)
Sweet Potato:
Ingredients:
- 1 Large NC Sweet Potato peeled and cut into ½ inch dice.
Directions:
- Toss in EVOO, season with salt & pepper.
- Roast at 350 until fork easily pierces potato (about 15 minutes).
Leeks & Fennel:
Ingredients:
- 2 Large Leeks
- 1 Head Fennel
Directions:
- Clean and cut leeks into ½ inch thick rounds.
- Cut white bulb of fennel into ¼ inch slices.
- Toss in EVOO, season with salt & pepper.
- Roast at 350 until lightly caramelized and tender (about 15 minutes). Stir half way through (about 15 minutes).
To Serve:
Divide broth and shellfish between 4 bowls and place a piece of grouper on top of each dish.
Garnish with chives/scallions and fresh parsley leaves.
Category: Recipes