Description
A vibrant and flavorful Pan Seared Grouper served alongside a refreshing Hearts of Palm Salad. This dish combines the delicate taste of pan-seared grouper fillets with a zesty, crunchy salad featuring hearts of palm, fresh vegetables, and a citrusy dressing, making it a perfect light and healthy meal.
Ingredients
Scale
Salad Ingredients
- 1 red onion, sliced thin
- 1/4 cup lime juice
- Salt, to taste
- 1 head romaine lettuce, chopped
- 14 ounce can of hearts of palm (or equivalent)
- 1 English cucumber, seeded and chopped
- 3 tablespoons olive oil
- 1/4 cup chopped parsley or cilantro
- 1 avocado, diced (optional)
- 1 datil or habanero pepper, minced (optional)
Fish Ingredients
- 1 to 2 pounds skinless grouper fillets, in portions
- Salt, to taste
- 3 tablespoons safflower oil (or canola, grapeseed, or avocado oil)
- 2 tablespoons butter
- 2 tablespoons key lime juice
Instructions
- Prepare the Salad: Thinly slice the red onion and soak it in the lime juice with a pinch of salt to mellow its sharpness. Chop the romaine lettuce, hearts of palm, and English cucumber, then combine them in a large bowl. Add olive oil, chopped parsley or cilantro, and, if desired, diced avocado and minced datil or habanero pepper. Toss gently to combine and chill until serving.
- Season the Grouper: Pat the grouper fillets dry with paper towels and season both sides generously with salt.
- Heat the Pan: In a large skillet over medium-high heat, warm the safflower oil until shimmering.
- Sear the Grouper: Place the grouper fillets in the hot pan and cook without moving them for about 3-4 minutes until a golden crust forms. Flip the fillets carefully, add butter to the pan, and cook for another 3-4 minutes, spooning the melted butter over the fish, until the fish is cooked through and flakes easily with a fork.
- Finish with Lime Juice: Remove the pan from heat and drizzle the key lime juice over the cooked grouper to add a fresh citrus brightness.
- Plate and Serve: Arrange the pan-seared grouper fillets alongside the hearts of palm salad. Serve immediately while the fish is warm and the salad is chilled.
Notes
- Grouper is ideal for this recipe, but any firm, white fish such as snapper or halibut can be substituted.
- Canned hearts of palm are widely available and convenient but fresh hearts of palm can be used for a crisper texture.
- Adjust the heat level of the salad by adding more or less datil or habanero pepper according to your preference.
- For a dairy-free version, omit the butter in the fish searing step and use extra oil instead.
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 22 g
- Sodium: 146 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 57 mg
