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


Directions:
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.

Serve!

Here are pictures of the process:
About $7 US Dollars worth of Grouper

Grouper in package
Ingredients for Grouper

Add the lemon juice, spices, and EVOO

Grouper in skillet

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.

Grouper drizzled with Vegan Slaw Dressing

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.

Close up of Pan Seared Ginger & Lemon Pepper Grouper with Sweet Dipping Sauce in pan
Done!
Close up of cooked Grouper
Underside of Grouper showing crispness
This is what the underside looked like:  Perfectly pan-seared
Close up of underside of grouper

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!)

Grouper served with salad on plate
Scott took down this whole plate in about 10 minutes.  And a second plate.  He polished off the majority of the grouper, with Skylar’s help, too.

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!

Close up of Grouper on plate with salad
Close up of potatoes on plate
Not the best potato picture but it tasted great.  White and tan photograph awfully here for me due to kitchen lighting issues.
Close up of salad on plate

My plate: An Edamame Salad with romaine, butter lettuce, broccoli, cherry tomatoes, cucumbers, and edamame and Vegan Slaw Dressing

Edamame Salad
Close up of Edamame Salad
Edamame Salad in bowl
I never get sick of this salad.  It’s fresh, raw (except the edamame), green, crunchy, and perfect for me.  

I haven’t gotten sick of GF Vegan “Rice Krispie” Treats with Vegan Chocolate Frosting, yet.

GF Vegan "Rice Krispie" Treats with Vegan Chocolate Frosting
Uncut pan of GF Vegan "Rice Krispie" Treats with Vegan Chocolate Frosting
 

 

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