Lemon Kissed Grouper with Goat Cheese, Sun-Dried Tomatoes & Basil Over Gluten-Free Pasta
If you love the elegance of Chicken Bryan but crave something lighter, fresher, and more coastal, this Coastal Grouper Grazia recipe is for you. It swaps out chicken for delicate, grilled grouper and layers it beautifully over gluten-free pasta with creamy goat cheese, sun-dried tomatoes, and a lemony butter sauce that ties it all together.
Whether you're serving this for a special occasion or a weeknight indulgence, it's a show stopping seafood entrée that's surprisingly quick to make.
Why You'll Love Coastal Grouper Grazia
- Inspired by a classic: It brings the spirit of Carrabba’s Chicken Bryan to the sea.
- Naturally gluten-free: Ideal for those avoiding gluten without sacrificing flavor or presentation.
- Fast yet elegant: Ready in just 30 minutes, perfect for date night or family dinners.
- Layered for beauty: Each component is arranged like a composed plate, not stirred together, for a restaurant-style finish.
Ingredients
For the Grouper:
4 gag grouper fillets (6 oz each)
Kosher salt & cracked black pepper
1 tablespoon olive oil
1 tablespoon butter (or ghee)
Lemon Butter Sauce:
2 tablespoon butter
3 cloves garlic, finely minced
½ cup dry white wine (or chicken broth)
Juice of 1 lemon (about 3 tbsp)
Zest of ½ lemon
¼ cup unsalted butter, cold & cubed
Pinch of salt
Toppings:
4 oz goat cheese (4 medallions)
¼ cup oil-packed sun-dried tomatoes, sliced
¼ cup fresh basil, julienned
Pasta:
8 oz gluten-free fettuccine or linguine
Salted water
Step-by-Step Instructions
1. Cook the Pasta
Boil water with salt, then cook the gluten-free pasta. Drain and toss with olive oil. Set aside.
2. Grill the Grouper
Season the grouper with salt and pepper. Heat the grill. Grill fillets for 4-5 minutes per side, until golden and just opaque, with an internal temperature of 145°F. Tip: When you flip the grouper, lay a thin slice of butter on the top. Tent with foil to keep warm.
3. Make the Lemon Butter Sauce
Add 2 tablespoon butter and garlic to the skillet. Sauté for 30 seconds. Deglaze with wine, reduce by half. Stir in lemon juice and zest. Lower heat, then whisk in cold butter cubes gradually until silky. Add a pinch of salt.
4. Assemble the Plate
Drizzle some of the Lemon Butter Sauce in the pasta and stir. Create a pasta nest in the center of each plate. Place seared grouper on top. Add a goat cheese medallion. Spoon warm lemon butter sauce over the fish and goat cheese. Scatter sun-dried tomatoes and basil.
Plating Tips
Use tongs to shape pasta into a tall nest for visual height.
Stack fish directly atop noodles for a clean centerpiece.
Sprinkle basil and tomatoes like confetti for vibrant color.
Finish with lemon zest, using a microplane grater for extra sparkle.
Optional Twists
No goat cheese? Substitute with whipped ricotta or a tangy dairy-free cheese.
Prefer pan cooked? Grouper cooks beautifully in a pan. Heat about a tablespoon of olive oil in a non stick pan and cook 4–5 minutes per side, adding a small slice of butter when you flip it.
FAQ: Coastal Grouper Grazia
What’s the best substitute for grouper?
Mahi-mahi or snapper work well if grouper isn't available. Just aim for a firm, flaky white fish.
Can I make this dairy-free?
Yes! Use a dairy-free butter alternative and swap the goat cheese with a tangy plant-based cheese.
What pasta shapes work best?
Stick with long noodles like fettuccine or linguine — they hold the sauce and support the fish beautifully.
This Coastal Grouper Grazia dish is proof that gluten-free and gourmet can coexist effortlessly. From the lemon-kissed fish to the herbaceous finish, it’s a celebration of coastal flavor — elegant enough for guests, simple enough for a weeknight.
Coastal Grouper Grazia
Ingredients
For the Grouper:
- 4 gag grouper fillets 6 oz each
- Kosher salt & cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter or ghee
Lemon Butter Sauce:
- 2 tablespoon butter
- 3 cloves garlic finely minced
- ½ cup dry white wine or chicken broth
- Juice of 1 lemon about 3 tbsp
- Zest of ½ lemon
- ¼ cup unsalted butter cold & cubed
- Pinch of salt
Toppings:
- 4 oz goat cheese 4 medallions
- ¼ cup oil-packed sun-dried tomatoes sliced
- ¼ cup fresh basil julienned
Pasta:
- 8 oz gluten-free spaghetti, fettuccine, or linguine
- Salted water
Instructions
Cook the Pasta
- Boil water with salt, cook the gluten-free pasta, then drain and toss with olive oil. Set aside.
Grill the Grouper
- Season the grouper with salt and pepper. Heat the grill. Grill fillets for 4 - 5 minutes per side until golden and just opaque with an internal temperature of 145 degrees. Tip: When you flip the grouper, lay a thin slice of butter on the top. Tent with foil to keep warm.
Make the Lemon Butter Sauce
- Add 2 tablespoon butter and garlic to the skillet. Sauté for 30 seconds. Deglaze with wine, reduce by half. Stir in lemon juice and zest. Lower heat, then whisk in cold butter cubes gradually until silky. Add a pinch of salt.
Assemble the Plate
- Drizzle some of the Lemon Butter Sauce in the pasta and stir. Create a pasta nest in the center of each plate. Place seared grouper on top. Add a goat cheese medallion. Spoon warm lemon butter sauce over the fish and goat cheese. Scatter sun-dried tomatoes and basil.
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