PAN SEARED GROUPER IN LEMON, TOMATO, AND BASIL CREAM SAUCE
3 tablespoons butter
3 large garlic cloves, chopped
2 teaspoons flour
¼ cup white wine
1 ½ cups heavy cream
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice (about 1 lemon)
1 pint cherry or grape tomatoes, cut in half
1/3 cup fresh basil leaves, chiffonade (plus more leaves for garnish)
2 tablespoons butter
2 tablespoons olive oil
2 pounds grouper filets, skinned (or other white fish such as haddock, sea bass, catfish, etc…)
1 teaspoon salt
½ teaspoon black pepper
½ cup flour
Make the sauce. In a large saucepan, melt the butter over medium heat. Add the garlic and sauté over medium heat until soft and fragrant, about 1 minute. Add flour and stir to combine and cook for one more minute. Add the wine, heavy cream, salt, lemon zest, and lemon juice. Bring to a low boil and reduce the heat to medium low and let boil lightly while you prepare the fish, stirring frequently. Sauce should reduce by about ⅓.
Heat the butter and olive oil in a large skillet over medium high heat. Season the filets on both sides with the salt and pepper. Place the flour in a large ziplock bag and shake the filets until they are coated. Place the filets top side down into the hot pan and cook for 3-4 minutes on the first side until the filets begin to get white around the edges and are golden brown. Flip and cook for 2-3 minutes on the second side until a fork slides easily in and out of the center of the fish and it flakes easily.
Add the tomatoes to the sauce about 5 minutes before serving and bring the sauce to a boil for 1 minute. Stir in the basil just before serving.
I served the fish and sauce over couscous, but rice, your favorite grain, or even noodles would be delicious – anything to soak up that amazing creamy sauce. Devour.
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