Pan-Seared Grouper with Lemon-Thyme Butter and Blistered Haricots Verts

Steps

1. Step 1

   Take the grouper out of the fridge, pat the fillets very dry with paper towels, and season both sides generously with salt and pepper. Let them sit at room temperature while you cook the beans. Mince the shallot and slice the garlic now too.

   5 min

   • 4 pieces skinless grouper fillets (about 6 oz each, 1 inch thick)
   • kosher salt
   • black pepper
   • 1 small shallot
   • 1 clove garlic
2. Step 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the haricots verts in an even layer and cook, stirring only every minute or so, until charred and blistered in spots, 4 to 5 minutes.

   5 min

   • 1 lb haricots verts (thin green beans)
   • 1 tbsp olive oil
3. Step 3

   Add the water and the sliced garlic, cover the pan (a lid or a baking sheet works), and steam until the beans are crisp-tender, about 2 minutes. Season with salt, transfer to a serving platter, and tent with foil to keep warm. Wipe the skillet out with a paper towel.

   3 min

   • 2 tbsp water
   • 1 clove garlic
   • kosher salt
4. Step 4

   Spread the flour on a plate and dredge each fillet lightly on both sides, shaking off every bit of excess. This is optional, but it gives a better crust.

   2 min

   • 4 pieces skinless grouper fillets (about 6 oz each, 1 inch thick)
   • 3 tbsp all-purpose flour
5. Step 5

   Return the skillet to medium-high heat and add 2 tbsp olive oil. When the oil shimmers, lay in the fillets and press each one down for a few seconds. Cook without moving them until deep golden on the bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes more, until the fish flakes easily when nudged with a fork at the thickest point (145°F on a thermometer). Move the fish to the platter with the beans and tent again with foil.

   7 min

   • 4 pieces skinless grouper fillets (about 6 oz each, 1 inch thick)
   • 2 tbsp olive oil
6. Step 6

   Lower the heat to medium. Add the minced shallot to the skillet and cook, stirring, until softened, about 1 minute. Pour in the white wine and lemon juice and add the thyme sprigs. Simmer, scraping up the browned bits, until the liquid has reduced by about half and just coats the bottom of the pan, 2 to 3 minutes.

   4 min

   • 1 small shallot
   • 1/2 cup dry white wine, such as Sauvignon Blanc
   • 2 tbsp fresh lemon juice
   • 4 sprigs fresh thyme
7. Step 7

   Take the pan off the heat. Add the cold butter one piece at a time, swirling the pan constantly until each piece melts into a glossy, slightly thickened sauce. Fish out the thyme sprigs and season the sauce with salt. Spoon it over the grouper and beans and serve right away.

   2 min

   • kosher salt
   • 4 tbsp cold unsalted butter

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026