Cast Iron Seared Grouper

Cast Iron Seared Grouper with Lemon-Thyme Butter Sauce

Share this!

I recently discovered a delightful recipe that combines the simplicity of seared grouper with the rich flavors of a lemon-thyme butter sauce. This dish not only promises a quick and easy preparation but also an explosion of taste on your palate. Let’s dive into the details.

As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. If you click on these links and make a purchase, I may receive a small commission at no additional cost to you.

Cast Iron Seared Grouper with Lemon-Thyme Butter Sauce

Versatility Beyond Grouper

The recipe suggests grouper as the primary fish, but fear not if it’s not readily available. Opt for alternatives like snapper or monkfish. These mild, firm, white fish varieties can seamlessly substitute grouper, ensuring accessibility without compromising the dish’s integrity.

For the Atlantic coast dwellers, the golden tilefish featured in the images adds a regional touch. Not only is it a flavorful choice, but it also aligns with EPA recommendations, considering mercury levels. However, if you’re sourcing from the Gulf of Mexico, it’s wise to avoid tilefish from this region.

Cast Iron Seared Grouper with Lemon-Thyme Butter Sauce

Essential Cast Iron Magic

This culinary masterpiece comes to life in a large, well-seasoned cast iron skillet. While the recipe suggests a specific one, any sizable cast iron skillet will do the job. The magic happens in this versatile cookware, offering a perfect sear to the fish while maintaining control over the buttery sauce.

With a mere 5 minutes of prep time and 10 minutes of cooking, this recipe fits seamlessly into busy schedules without sacrificing flavor. The salad, a vibrant medley of baby arugula, avocado, cherry tomatoes, and balsamic vinegar, complements the main dish impeccably.

Cast Iron Seared Grouper with Lemon-Thyme Butter Sauce

Perfectly Seared Cast Iron Grouper

The searing process is uncomplicated but crucial. The fish, whether grouper or its alternatives, needs just 4-5 minutes on each side, resulting in a golden exterior and a fork-tender interior. This step ensures that each bite is a succulent, flavorful experience.

Lemon-Thyme Butter Sauce Magic

The real star of this dish is the luscious lemon-thyme butter sauce. Deglazing the skillet with white wine and infusing it with lemon, thyme, and butter creates a symphony of flavors. The sauce, generously seasoned, enhances the overall dining experience. Briefly returning the fish to absorb the warm butter sauce ensures that every bite is a celebration of taste.

Cast Iron Seared Grouper with Lemon-Thyme Butter Sauce

Enjoy This Cast Iron Seared Grouper

The finishing touch involves serving the seared fish on individual plates, generously spooning the pan sauce on top. Accompanying it is the avocado tomato salad, offering a refreshing contrast. For an extra burst of flavor, consider topping the salad with crumbled Feta cheese. My Creamy Red Potato Salad would also be a great accompaniment.

In just 15 minutes, you can create a culinary masterpiece that transcends the boundaries of a regular weeknight dinner. The cast iron seared grouper with lemon-thyme butter sauce is a testament to the fact that creating a restaurant-worthy dish at home is not only achievable but also incredibly satisfying. So, gather your ingredients, fire up the skillet, and treat yourself to a taste sensation that will linger on your taste buds. Enjoy!

Cast Iron Seared Grouper with Lemon-Thyme Butter Sauce

Recipe by Easy Clean RecipesCourse: MainDifficulty: Easy


Prep time


Cooking time




  • 4 c. baby arugula

  • 1 large avocado, chopped

  • 2 c. cherry or grape tomatoes, halved

  • 2-3 T. balsamic vinegar

  • Sea salt and black pepper, to taste

  • 2 T. extra virgin olive oil, divided

  • 1 lbs. grouper or other white fish, cut into 4 pieces

  • ¼ c. dry white wine

  • 3 T. unsalted butter

  • 2 T. fresh lemon juice

  • 1 t. lemon zest

  • 4-6 fresh thyme sprigs

  • Optional: ½ c. Feta cheese, crumbled


  • Combine the baby arugula, avocado, tomatoes, and balsamic vinegar to a
    large salad bowl. Season with salt and black pepper, to taste, and stir to
    combine. Set aside.
  • Place a large cast iron skillet over medium-high heat. Once hot, add the oil
    and swirl to coat the bottom of the skillet. Add the fish and cook for 4-5
    minutes, or until it releases easily from the bottom of the skillet.
  • Turn the heat down to medium and flip each fillet. Cook for another 4-5
    minutes, or until the fish is cooked through and flakes easily with a fork.
    Transfer to a platter and set aside.
  • Deglaze the skillet by adding the white wine and gently scraping the bottom
    with a plastic spatula to release the browned bits. Add the butter, lemon juice,
    zest, and thyme sprigs. Generously season with salt and black pepper, to
    taste, and stir to combine. Cook for 1-2 minutes, or until heated through.
    Remove from heat and discard the thyme stems in the sauce.
  • Briefly return the fish to the skillet to absorb some of the warm butter sauce.
    Transfer to individual serving plates and spoon some the pan sauce on top.
    Serve immediately with the avocado tomato salad topped with some crumbled
    Feta cheese, if desired. Enjoy!

Try also: Pan Seared Swordfish with Rainbow Salad

Share this!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *