Description
This Pan Seared Grouper Florentine is a delightful combination of tender grouper filets and a rich, creamy Florentine sauce.
Ingredients
Scale
- 2 grouper filets (5–6 ounces each, skin-off)
- 3 tablespoons butter
- 1/3 cup flour
- 3 tablespoons rice flour or cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- Cracked black pepper, for garnish
- Lemon wedges, for serving
For the Florentine Sauce:
- 1 tablespoon olive oil
- 1 1/2 tablespoons butter
- 2 garlic cloves, minced
- 6-ounces fresh baby spinach
- 1 Roma tomato, diced small
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 3/4 cup heavy whipping cream
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- In a pan, start heating the olive oil and butter for the sauce. Add the garlic as the butter is melting.
- Cook for about a minute, until fragrant.
- Add in the spinach. Season with salt and pepper. Cook down for just a minute or two, before adding in the white wine.
- Allow the wine to reduce for a minute.
- Pour in the heavy cream and crushed red pepper flakes. Allow to gently simmer and thicken while you prepare the fish.
- Pat the grouper filets dry with paper towels. Season both sides with salt and pepper.
- Start melting and heating the butter in a separate pan.
- In a bowl, combine the flour, rice flour, salt, pepper, paprika, garlic powder and onion powder. Mix well.
- Dredge the fish in the coating.
- Add to the heated butter. Allow a crust to form on the bottom. Flip. Continue sautéing the fish until fully cooked.
- To finish the sauce, add in the diced tomatoes and lemon zest. If the sauce is too thick, add a touch more cream.
- Plate the fish with cooked orzo or steamed rice.
- Spoon the sauce over the fish. Garnish with cracked black pepper and serve with lemon wedges.
- ENJOY!
Notes
- Easily substitute the grouper with your favorite white fish, scallops or shrimp. If substituting with salmon, no need to dredge (unless you want to).
- Timing is key in order to plate all of the components of this dish while hot. If serving with steamed rice or orzo, start preparing before the other elements of this recipe.
- Easily adjust or alter the seasoning blend to your liking.
- Initially, sauté the spinach just until it wilts, it will further cook down in the sauce.
- Do NOT boil the sauce. It should be just at a very low simmer while preparing the fish.
- If the sauce is too thick, add a touch more cream.
- Leftover sauce can be used for pasta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood