dinner · everyday
Crispy grouper with lime butter sauce
Skin-on grouper seared until the skin crackles, with a tangy lime and shallot butter sauce spooned alongside.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer the minced shallot with the lime juice and 2 tbsp water until it reduces to about 1 tbsp. Take off the heat and whisk in the cold butter, a cube at a time.
-
2
Pat the grouper dry and salt it.
-
3
Sear skin-side down in the neutral oil over medium-high heat, pressing gently with a spatula for the first 30 seconds.
-
4
Flip once the skin is crisp and cook until the thickest part reaches 63°C (145°F).
-
5
Spoon the sauce beside the fillets rather than over them, so the skin stays crisp.
