Easy 10-Minute Lemon-Butter Grouper Fish Tacos
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I made this recipe with no intention of blogging about it. Just a family dinner that was going to be eaten and likely forgotten about.
Until my daughter told me it was the best dinner of her life.
Sometimes I think she’s exaggerating and next month there may be a new best-of-my-life, but for this month I’ll take the compliment and share the recipe.
Fish and lemon go hand-in-hand and the grouper is simply prepared by searing it in butter, lemon juice, salt and pepper. When fish is fresh and tasty I think it’s a disservice to do too much to it and mask the natural flavors. Simple, clean, and easy is the way to go and it stays healthier that way.
If you’ve never tried grouper it’s a firm, extra lean, flaky, white fish that’s mild in flavor. It’s a non-fishy-tasting fish, perfect for kids or those who are picky about fish.
I made the fish while on vacation and it’s a one-skillet recipe that’s ready in 10 minutes and there are planned leftovers.
I served the grouper with rice and a simple salad the first night. The second night I sliced it for fish tacos complete with lettuce, tomatoes, cheese, and a whisk-together honey mustard-lemon sauce. Lots of very clean plate club members which made me happy.
- 3 tablespoons butter
- flour, for lightly dredging and coating fish
- 2 large grouper filets (about 1 1/2 pounds)
- juice of 1 lemon, about 3 to 4 tablespoons
- salt and pepper, to taste
- taco or fajita shells
- 1 cup romaine or iceburg lettuce, chopped
- 1 tomato, diced
- 1 cup shredded cheese (cheddar, Monterrey Jack, etc.)
- 1/4 cup grainy dijon mustard
- 2 tablespoons honey, or to taste
- 1 tablespoon lemon juice, or to taste
- salt and pepper, to taste
- To a large skillet, add the butter and heat over medium-high heat to melt butter.
- Dredge fish through flour, coating both sides.
- Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side, or until nicely seared and lightly golden browned.
- Flip fish, season with salt and pepper, squeeze the lemon over the fish (use caution because the lemon juice will bubble up when it hits the hot skillet) and cook for about 2 to 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through. Serve immediately if desired.
- To make the fish tacos, lightly warm each taco shell momentarily on a dry skillet over medium-high heat before adding lettuce, sliced fish, sprinkling with tomatoes, and cheese; set aside while you make the sauce.
- To a small bowl, add the mustard, honey, lemon juice, salt, pepper, and whisk to combine. Taste, check for flavor balance, and make any desired tweaks. Drizzle sauce over tacos and serve immediately. Fish will keep airtight in the fridge for up to 3 days and sauce will keep airtight in the fridge for up to 1 week.
Amount Per Serving: Calories: 1051Total Fat: 49gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 231mgSodium: 1740mgCarbohydrates: 78gFiber: 5gSugar: 22gProtein: 77g
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