Pan Seared Grouper with Basil Cream Sauce and Seasonal Vegetables

LEVEL: Medium 30 MINS 2 Servings

1 Reviews

Pan seared and served with Basil Cream sauce is only one way you can enjoy this delcious fish.

  • 2 Grouper Portions (6 oz. or 8 oz.)
  • 1 Bunch of Baby Carrots
  • 1 Head of Broccoli
  • 1 Shallots
  • 1 Package of Mushrooms
  • ½ CUP Heavy Cream
  • 1 Bunch Fresh Basil
  • Salt and Pepper to Taste
  • Olive Oil to Taste
  1. Add Basil leaves and ¼ cup of heavy cream to blender and pulse until smooth.
  2. Place basil cream and ¼ cup of heavy cream into sauce pan and heat on medium-low, until warm. Stir sauce occasionally, do not bring to a boil.
  3. Pre-heat skillet on medium heat.
  4. Lightly season grouper portions or fillets with olive oil and salt and pepper.
  5. Sauté fish on each side for 6 minutes or until internal temperature reaches 160°F.
  6. Sauté carrots, broccoli florets, shallots and mushrooms in pan with olive oil and salt and pepper to taste.

Plate Presentation

  1. Place basil cream sauce onto plate
  2. Gently layer sautéed vegetables on to the cream sauce
  3. Place the pan seared grouper on top of the vegetables.