Grouper Ala Jenr
Elevate your dinner table with Grouper Ala Jenr, a restaurant-quality seafood dish that's as elegant as it is easy to prepare. Juicy, golden-browned grouper fillets are the star of this recipe, lightly dredged in flour and pan-seared to perfection. A luxurious citrus-infused cream sauce, made with white wine, fresh lemon juice, and a hint of garlic, adds a rich and tangy dimension that beautifully complements the fish. Paired with a vibrant medley of sautéed zucchini, red bell pepper, and tender baby spinach, this dish is as colorful as it is flavorful. Ready in just 45 minutes, this gourmet recipe is perfect for weeknight indulgence or special occasions. Impress your family or guests with this unforgettable seafood entrée that balances freshness, richness, and sophistication in every bite!
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Recipe Information
Ingredients
- 4 pieces Grouper fillets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 3 tablespoons Lemon juice
- 0.25 cup White wine
- 0.25 cup Heavy cream
- 2 tablespoons Parsley, chopped
- 1 large Zucchini, sliced
- 1 large Red bell pepper, julienned
- 2 cups Baby spinach
Instructions
Pat the grouper fillets dry with paper towels. Season both sides with salt and black pepper.
Dredge the fillets lightly in flour, shaking off excess. Set aside.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat in a large skillet.
Place the grouper fillets in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for about 30 seconds until fragrant.
Deglaze the skillet by adding the white wine and lemon juice. Let it simmer for 2-3 minutes, scraping the bottom of the pan to release any browned bits.
Pour in the heavy cream and whisk to combine. Simmer for 2 more minutes until the sauce thickens slightly.
Turn off the heat and stir in 2 tablespoons of butter and the chopped parsley. Adjust seasoning with additional salt and pepper if needed.
For the vegetables, heat a separate skillet over medium heat. Add 1 tablespoon of olive oil and sauté the zucchini and red bell pepper for 5-6 minutes until tender-crisp.
Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted. Season with a pinch of salt and pepper.
To serve, place a grouper fillet on a plate, spoon the citrus sauce generously over the top, and serve with a side of sautéed vegetables.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.1 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5391 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
