Pan-Seared Grouper

Recently, I’ve been experimenting with different species of fish that I don’t normally eat. This last week, I went with grouper and absolutely loved it. With a taste a little bit like Chilean sea bass, this mild-flavored fish is solid with a buttery texture and can be substituted for halibut or even cod. It’s less expensive than halibut but a little bit more than cod … regardless, if you have a favorite recipe for either of those, try using grouper next time.

According to the NOAA, U.S. wild-caught black grouper is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.

As for sustainability, Seafood Watch lists some “U.S.-caught black grouper, gag, Hawaiian grouper, red grouper and yellowedge grouper, as good alternatives” but warns consumers to “know that some U.S.-caught grouper are on the avoid list too.” Additionally, stay away from all sources of scamp, snowy grouper and Warsaw grouper as well as black and red grouper from Mexico.

Interestingly, grouper are managed differently in Gulf waters versus the Atlantic and in state versus federal waters. Learn more at the Florida Fish and Wildlife Conservation Commission website.

As for cooking grouper, you can do a simple white wine, lemon sauce and sage sauce, or even a brown-butter garlic sauce. My only suggestion is to keep it simple. And here’s a super simple way to cook grouper at home.

Pan-Seared Grouper
4 grouper fillets
4 oz butter
1 Tbs olive oil
3-4 cloves garlic, minced
2-3 Tbs pine nuts, chopped or kept whole
2 Tbs fresh basil, chopped
2 Tbs fresh parsley, chopped
½ cup white wine

Warm butter, olive oil and garlic over med-high heat. Sauté grouper fillets for 4 minutes, turnover and add pine nuts, basil, parsley and cook for another 4 minutes. Add wine. Reduce heat so the liquid simmers, cover and let cook for another 8-10 minutes. Serve with whatever floats your boat but if you’re trying to introduce more seafood into your family’s diet, I suggest going with something everyone already loves like french fries ; ) Enjoy!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … whole mackerel and a new fish I’d never even heard of. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then.  xoxox

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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