Fleur de Lis

Fleur de Lis

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Wednesday, February 8, 2017

Citrus Grouper with blood orange and lemon sauce

Grouper is one of my favorite fish to cook AND to eat. I used seasoned corn flour to lightly coat the fish before pan frying the fillets with a mixture of butter and blood orange olive oil. The freshness from the citrus components is a perfect compliment to the fish.

1 lb. grouper, cut into equal sized pieces
1/2 cup corn flour
granulated garlic
3 T. butter
3 T. Blood Orange Olive Oil

For the sauce:
2 T. butter
2 T. Blood Orange Olive Oil
2 T. Sicilian Lemon Balsamic Vinegar

Rinse grouper and pat dry. Lightly salt and pepper both sides.

In a shallow dish, mix flour, salt, pepper, and granulated garlic with a fork to combine. Coat fish with seasoned flour.

In a large skillet, over medium-high heat, add butter and blood orange olive oil. Gently place coated fish into skillet.

Let fish cook, turning as the fish browns.

Continue to cook for 10 - 12 minutes total, depending on the thickness of the fish fillets. When fish is cooked through, remove from skillet and place on a paper towel-lined plate. Set aside.

In a small skillet, add sauce ingredients over high heat. Whisk ingredients together and let boil for 2 - 3 minutes until sauce begins to thicken.

Serve fish over rice that's been drizzled with additional blood orange olive oil. Spoon sauce over fish and serve immediately.

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