Name: Pan-seared grouper with lemon-dill sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 225 g grouper fillet, 1-inch thick, patted dry; 6 oz Yukon Gold potatoes, cubed into 3/4-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 cup fresh dill, chopped; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 2 cups water; 1 1/2 tsp salted butter

Instructions

Prep 15 min · Cook 10 min

Place the cubed potatoes in a saucepan with the water and a pinch of the salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes until tender. Save 3 tablespoons of the cooking water, then drain the potatoes and set aside. Done when tender when pierced with a fork.
Season the grouper fillet on both sides with a scant 1/4 teaspoon of the salt and the black pepper.
Heat the olive oil in a skillet over medium-high heat. Add the fish and cook for 4 minutes. Flip carefully and cook for 3 to 4 minutes more. Thinner fillets may only need for 3 minutes, flip, and cook for 3 minutes more. Remove the fish from the pan. Done when flakes easily at the thickest part, 145°F.
In the same skillet over medium heat, add the butter and garlic. Cook for 1 minute until fragrant. Stir in the lemon juice, the reserved potato water, and the remaining pinch of salt. Simmer for 1 minute so the sauce thickens slightly and emulsifies. Remove from the heat and stir in the fresh dill.
Place the potatoes and fish on a plate. Spoon half of the lemon-dill sauce over the potatoes to season them and the remaining sauce over the fish.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes