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Gallery Recipe Summary Servings: 2

Ingredients For the Fish 4 medium shallots, minced 1/3 cup white wine 1/4 cup seasoned rice vinegar 1 teaspoon Meyer lemon juice 1 stick unsalted butter, room temperature cut into 1-inch pieces 2 6-ounce skinless grouper fillets Coarse salt and freshly ground pepper All-purpose flour, for dusting 2 tablespoons olive oil

Gallery

Recipe Summary Servings: 2

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 4 medium shallots, minced 1/3 cup white wine 1/4 cup seasoned rice vinegar 1 teaspoon Meyer lemon juice 1 stick unsalted butter, room temperature cut into 1-inch pieces 2 6-ounce skinless grouper fillets Coarse salt and freshly ground pepper All-purpose flour, for dusting 2 tablespoons olive oil

Directions

To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.

To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.

Reviews

 Add Rating & Review

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All Reviews for Grouper with Meyer Lemon Beurre Blanc

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grouper with Meyer Lemon Beurre Blanc

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest