Pan Seared Ginger & Lemon Pepper Grouper with Sweet Dipping Sauce
Juice of 1/2 lemon (about 2 Tbsp)
2 Tbsp EVOO (drizzled)
1/2 Tsp Ground Ginger
1 Tsp Old Bay Seasoning (or something similar like Mrs Dash or other seasoning blend)
Salt & Pepper to Taste
Squirt the lemon, drizzle the EVOO, add the spices, salt & pepper.
Cook, covered, on high for about 10 minutes
At what I judged to be 85% completion, I drizzled a generous 1/4 c Vegan Slaw Dressing over the fish. Reduced heat to medium and cooked for another 3 minutes. Let it sit covered, but off the heat, for another 5 minutes.
Here are pictures of the process:
About $7 US Dollars worth of Grouper
Add the lemon juice, spices, and EVOO
Cooked for about 10 minutes, covered, on high. Then I drizzled the Vegan Slaw Dressing over the top. Cooked for another 3 minutes on medium. And let it sit, off the heat but still covered, for another 5 minutes before serving.
Note: If you don’t want to make Vegan Slaw Dressing in entirety I’d recommend whisking together 1/4 c mayo, Miracle Whip, or even Ranch or Blue Cheese Salad dressing, adding about 2 Tbsp Sugar or Stevia, to taste, + 1 Tbsp Apple Cider Vinegar or vinegar. Or just use tartar sauce and keep it super easy.
You are just trying to create a sweet, tangy sauce that will be reduced and for dipping. The sauce is entirely optional but it balances out the “fishy taste” in fish. It’s also worth noting that fish shouldn’t even have a “fishy taste”; it usually means it’s bad (rotting/spoiled) or poor quality, but I digress.
Scott’s Plate (and Skylar’s was a smaller version of his plate):
The grouper, a salad with romaine lettuce, cucumber, tomatoes, carrots, and a “baked” potato that I made in the microwave (no way was I going to run the oven for an hour here!)
They were oohing and ahhing the whole time about the meal. He said this meal and the Thanksgiving Dinner I made him were his two favorite meals in years. Which made me feel super happy that I could make him happy!