Imagine a dish that transforms an ordinary dinner into an extraordinary gastronomic experience - our Grouper with Orange Sauce is exactly that magical creation! This restaurant-worthy recipe combines the delicate, flaky texture of fresh grouper with a vibrant, sweet-tangy orange sauce that will make your taste buds dance with delight. Whether you're a seafood enthusiast or looking to impress dinner guests, this recipe promises a quick, elegant meal that looks and tastes like it was crafted by a professional chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 grouper fillets
- 1 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the grouper fillets dry with paper towels to remove excess moisture. This helps achieve a better sear and prevents steaming.
- Season both sides of the grouper fillets generously with salt and freshly ground black pepper. Allow the fish to sit at room temperature for 10 minutes to ensure even cooking.
- In a small saucepan, combine orange juice and honey. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the liquid by half until it becomes slightly thickened and syrupy, approximately 8-10 minutes.
- Heat olive oil in a large non-stick skillet over medium-high heat. The oil should be shimmering but not smoking.
- Carefully place the seasoned grouper fillets into the hot skillet. Cook for 3-4 minutes on the first side until a golden-brown crust forms.
- Gently flip the fillets and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the fillets from the skillet and place them on serving plates.
- Pour the reduced orange-honey sauce over the grouper fillets, ensuring an even coating.
- Garnish with freshly chopped parsley for added color and a touch of freshness.
- Serve immediately while the fish is hot and the sauce is warm. Pair with steamed vegetables or a light rice pilaf for a complete meal.
Tips
- Always pat your grouper fillets completely dry before cooking to ensure a perfect golden-brown sear.
- Let the fish come to room temperature before cooking to promote even heat distribution.
- Use a non-stick skillet and make sure it's properly heated before adding the fish to prevent sticking.
- Don't overcook the grouper - it should be opaque and flake easily, but still remain moist.
- For the orange sauce, patience is key - reduce it slowly to develop a rich, concentrated flavor.
- Fresh parsley isn't just for garnish - it adds a bright, fresh note that complements the rich fish and sweet sauce.
- Serve immediately after cooking to enjoy the fish at its most tender and the sauce at its most vibrant.
Nutrition Facts
Calories: 224kcal
Carbohydrates: g
Protein: 24g
Fat: 9g
Saturated Fat: g
Cholesterol: 80mg
