Coastal Grouper Grazia
Lemon Kissed Grouper with Goat Cheese, Sun-Dried Tomatoes & Basil Over Gluten-Free Pasta
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.
Tried this recipe?Let us know how it was!