Grouper with Meyer Lemon Beurre Blanc



For the Fish

  • 4 medium shallots, minced

  • cup white wine

  • ¼ cup seasoned rice vinegar

  • 1 teaspoon Meyer lemon juice

  • 1 stick unsalted butter, room temperature cut into 1-inch pieces

  • 2 6-ounce skinless grouper fillets

  • Coarse salt and freshly ground pepper

  • All-purpose flour, for dusting

  • 2 tablespoons olive oil


  1. To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.

  2. To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.

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