Pan Seared Grouper with Cauliflower Mash

LEVEL: Easy 25 MINS 2 Servings

0 Reviews

Create a healthy and fresh meal by pairing it with a cauliflower mash!

  • 2 Grouper Portions or Fillets (6 or 8 oz.)
  • 1 Pint Brussels Sprouts, Halved
  • 1 Pint of Pearl Onions, Halved
  • 1 Pint of Shitake Mushrooms, Sliced
  • 1 Pint of Cherry Tomatoes, Sliced
  • 1 Small Head of Cauliflower, Broken into Florettes
  • 1 TBSP of Butter
  • Salt and Pepper to Taste
  • Olive Oil to Taste
  • Garnish with Sliced Chives
  1. Pre-heat skillet on medium heat.
  2. Lightly season grouper portions or fillets with olive oil and salt and pepper.
  3. Sauté fish on each side for 6 minutes or until internal temperature reaches 160°F.
  4. Sauté Brussels sprouts, onions, mushrooms, and tomatoes in pan with olive oil and salt and pepper to taste.
  5. Remove vegetables from pan and add butter on low heat. Stir butter with juice from sautéed vegetables to make brown butter sauce.

Mashed Cauliflower

  1. In a pot of salted boiling water, cook cauliflower until tender, about 8 minutes
  2. Drain the water and allow the cauliflower to cool slightly
  3. Transfer to a blender and puree until smooth
  4. Season with salt to taste

Plate Presentation

  1. Place portion of mashed cauliflower onto plate
  2. Place the pan seared grouper on top of the mashed cauliflower 
  3. Gently layer sautéed vegetables on top of the fish and drizzle brown butter and chives