1 tablespoon olive
2 pounds grouper fillets
2 tablespoons salted butter, at room temperature
1 tablespoon chopped fresh basil
1 teaspoon grated lemon zest
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black
Preheat the broiler.
Coat the bottom of a large skillet with olive oil. Place the grouper into the skillet and broil about 8 inches from the heat until the fish is lightly browned and easily flakes with a fork, about 10 minutes.
Meanwhile, stir together the butter, basil, lemon zest, salt and pepper.
Remove the fish from the oven, divide the lemon basil butter among the fillets, and serve.
My family loves fish—so much so that we could happily eat it time and time again and never get tired of it. This broiled grouper is especially a hit on those weeknights when I am short on time to get supper on the table. Served with a green salad, this is a restaurant-quality meal without the wait!
BROILED GROUPER PASTA
Top cooked pasta—or even shaved zucchini ribbons—with leftover reheated grouper and a squeeze of fresh lemon juice.