Florida Grouper with Cucumber Slaw and Key Lime Butter Sauce

Total Time:
45 min
25 min
20 min

4 servings

  • Cucumber Slaw:
  • 1 cup julienned cucumber
  • 1/2 cup julienned red bell pepper
  • 1/2 cup julienned carrot
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • Key Lime Butter Sauce:
  • 6 ounces white wine
  • 2 shallots, minced
  • 2 bay leaves
  • 4 cups heavy cream
  • Zest and juice of 2 Key limes
  • 4 tablespoons cornstarch
  • 1/2 cup water
  • 2 sticks cold unsalted butter, cubed
  • For the Grouper:
  • Four 7-ounce fresh skinless grouper filets
  • 2 ounces blended oil (half olive oil, half vegetable oil)
  • Kosher salt and freshly ground black pepper
  • For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.

  • For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.

  • Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.

  • For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.

  • To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.

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