Seared Florida Grouper with Arugula
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 1/2 pounds grouper, cut into 4 (6-ounce) fillets
Canola or olive oil for cooking
12 ounces arugula, washed and dried
1 lemon, juiced
Sea salt and freshly ground black pepper, to taste
- Preheat a medium-sized sauté pan over medium high heat. When the pan is hot, add 1 tablespoon vegetable oil to the pan.
- Lightly season each grouper fillet with salt and pepper. Carefully add the seasoned grouper fillets to the hot pan. Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet. Remove cooked grouper fillets from pan and let cool slightly.
- In a medium-sized mixing bowl, add arugula, 1 teaspoon vegetable oil and the lemon juice. Season the arugula lightly with the salt and pepper. Mix the arugula to evenly coat and adjust seasoning with salt and pepper.
- To serve, place an even amount of arugula on each plate and top with grouper fillet. Serve dish with grilled or roasted Florida vegetables.
Makes 4 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.