Grouper 石斑

Grouper from Pontian has a unique sweet taste that cannot be found elsewhere. It has a mild flavour and a medium texture. It is suitable for many cooking methods such as braising, half fry, hot pot and steaming. Thanks to its texture, Grouper can absorb seasoning easily and it is an excellent dish to be served. 笨珍野生的石斑鱼有别于来自其他海域的石斑鱼，它的口味更加清甜。它味道清淡和肉质中等。由于它的肉质容易入味， 所以它也适用于炖、半煎、火锅、蒸等多种烹饪方式，成为一道道美味的菜肴。

Chinese Name(s): 石斑

Local Name(s): Kerapu

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour:  Mild 清淡

Texture: Medium 中等

Cooking Method: Braise / Half Fry Cook / Hot Pot / Steam 红烧 / 半煎 / 火锅 / 蒸

Weight Loss after cleaning (whole fish): -

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How To Make:  Pan-Seared Grouper with Balsamic Brown Butter Sauce

Ingredients

• 4 (4- to 6-oz.) fresh grouper fillets
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced shallot
• 1 teaspoon fresh lemon juice

Steps

1. Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
2. Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
3. Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
4. Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.

Tips: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.