Description
This Pan Seared Grouper with Hearts of Palm Salad is a vibrant and light dish featuring tender grouper fillets seared to perfection and served alongside a refreshing salad made with hearts of palm, crisp romaine lettuce, cucumber, and a zesty lime dressing. The salad is enhanced with red onion, parsley or cilantro, and optional avocado and spicy pepper for a flavorful, balanced meal ideal for a healthy and elegant lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 1 red onion, sliced thin
- 1/4 cup lime juice
- Salt, to taste
- 1 head romaine lettuce, chopped
- 14 ounce can of hearts of palm (or equivalent)
- 1 English cucumber, seeded and chopped
- 3 tablespoons olive oil
- 1/4 cup chopped parsley or cilantro
- 1 avocado, diced (optional)
- 1 datil or habanero pepper, minced (optional)
Fish Ingredients
- 1 to 2 pounds skinless grouper fillets, in portions
- Salt, to taste
- 3 tablespoons safflower oil (or canola, grapeseed, or avocado oil)
- 2 tablespoons butter
- 2 tablespoons key lime juice
Instructions
- Prepare the Salad: In a large mixing bowl, combine the thinly sliced red onion and 1/4 cup lime juice with a pinch of salt. Allow to marinate for about 10 minutes to mellow the onion’s sharpness. Then add the chopped romaine lettuce, drained and sliced hearts of palm, chopped cucumber, olive oil, chopped parsley or cilantro, and optional diced avocado and minced datil or habanero pepper. Toss gently to mix all ingredients and set aside to let flavors meld.
- Season the Grouper: Pat the grouper fillets dry with paper towels. Season both sides with salt evenly to enhance the natural flavors of the fish.
- Heat the Pan: Place a large skillet over medium-high heat and add 3 tablespoons of safflower oil. Allow the oil to heat until shimmering but not smoking, which ensures a good sear on the fish.
- Pan Sear the Grouper: Carefully place the grouper fillets in the hot skillet. Cook undisturbed for about 3-4 minutes on one side until a golden crust forms. Flip the fillets gently and add 2 tablespoons of butter to the pan; baste the fish with the melted butter while cooking the other side for an additional 3-4 minutes, until the fish is cooked through and flakes easily with a fork.
- Finish with Lime: Remove the fillets from the pan and drizzle 2 tablespoons of key lime juice over them to brighten the flavors. Let rest for a minute.
- Serve: Plate the pan-seared grouper alongside generous portions of the hearts of palm salad. Serve immediately for a fresh and zesty meal.
Notes
- Grouper is excellent in this recipe, but you can substitute with any firm, white fish such as snapper, cod, or halibut.
- Canned hearts of palm are convenient and widely available in supermarkets, but fresh hearts of palm can be used if accessible.
- Adjust the spiciness by including or omitting the datil or habanero pepper according to your heat preference.
- Make sure not to overcrowd the pan when searing the fish to get a nice crust.
- This dish pairs well with a crisp white wine or light sparkling water with citrus.
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 22 g
- Sodium: 146 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 57 mg
