Grouper Daniels
Elevate your seafood dinner with the indulgent flavors of Grouper Daniels, a restaurant-worthy dish featuring tender, pan-seared grouper fillets topped with a rich and velvety whiskey cream sauce. This easy yet elegant recipe combines golden-crusted fish with aromatic shallots, garlic, and a splash of smooth whiskey, complemented by the creaminess of heavy cream and a touch of bright lemon juice. Finished with fresh parsley, this stunning dish is perfect for impressing guests or treating yourself to a gourmet experience at home. Ready in just 35 minutes, Grouper Daniels pairs beautifully with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up every last drop of the irresistible sauce.
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Recipe Information
Ingredients
- 4 pieces grouper fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1 small, finely minced shallot
- 2 cloves, finely minced garlic
- 0.25 cup whiskey (preferably a smooth type)
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the grouper fillets dry with a paper towel, then season both sides generously with salt and black pepper.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil. Once hot, place the grouper fillets in the skillet, skin-side down if applicable. Sear for 2-3 minutes, or until the bottom is golden brown. Flip the fillets carefully and allow them to cook for another 2 minutes.
Transfer the skillet to the preheated oven and cook for 6-8 minutes, or until the fillets are cooked through and flake easily with a fork. Remove from oven and set aside to rest.
In the same skillet (or a new one if needed), melt the butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Carefully pour in the whiskey and allow it to simmer for 1-2 minutes, letting the alcohol cook off and the liquid reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Simmer the mixture for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
Add the lemon juice and chopped parsley to the sauce, stirring to combine. Taste and adjust seasoning with more salt or pepper if needed.
Plate each grouper fillet and spoon the whiskey cream sauce generously over the top. Garnish with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 794 mg | 17% | |
*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.
