Step-by-Step Instructions
- 1Pat grouper fillets completely dry
- 2Season both sides with salt and pepper
- 3Heat cast iron skillet over medium-high heat
- 4Add oil when pan is hot
- 5Place fillets in pan without moving for 4-5 minutes
- 6Flip and cook 3-4 minutes more
- 7Add butter, garlic, and herbs in last minute
- 8Check internal temperature reaches 145°F / 65°C
- 9Serve immediately with pan sauce
Expert Tips for Pan-Searing
- High heat creates a beautiful golden crust
- Don't move fish until ready to flip
- Firm texture makes grouper perfect for searing
- Finish with lemon and fresh herbs
Grouper Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Flesh flakes easily, opaque throughout |
Grouper Safety Guidelines
Important food safety practices when handling and cooking grouper.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your grouper is safely cooked and delicious.
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