Easy 10 Minute Lemon Butter Grouper Fish Tacos

There’s something special about enjoying a meal that comes together in a flash, especially when it’s as delightful as Easy 10 Minute Lemon Butter Grouper Fish Tacos. Imagine a busy weeknight when you crave something fresh and satisfying but don’t want to spend hours in the kitchen. The aroma of sizzling butter fills the air while the grouper cooks to perfection, and in no time, you’re assembling delicious tacos that burst with flavor. With a few simple ingredients, we can turn an ordinary night into a taco feast that everyone will love. I still recall the first time I prepared this dish; it left my family raving about it for days!

Ingredients for Easy 10 Minute Lemon Butter Grouper Fish Tacos

To create these delightful tacos, the ingredients are simple yet play a crucial role in the dish’s overall flavor profile. The harmony between the grouper, butter, and lemon creates an unbeatable combination that is both fresh and satisfying. Each component works together to elevate the entire meal, ensuring that every bite is bursting with flavor.

• 3 tablespoons butter: This is the base for cooking the fish, adding richness and flavor.
• Flour, for lightly dredging and coating fish: Helps create a nice crust that seals in moisture.
• 2 large grouper filets, about 1 and 1/2 pounds: The star of the dish, providing a mild, sweet flavor.
• Juice of 1 lemon, about 3 to 4 tablespoons: Adds a refreshing zing that brightens the flavors.
• Salt and pepper, to taste: Essential seasonings that enhance all the ingredients.
• Taco or fajita shells: The perfect vehicle for our tasty filling.
• 1 cup romaine or iceberg lettuce, chopped: Adds crunch and freshness.
• 1 tomato, diced: Provides juiciness and color.
• 1 cup shredded cheese: A mix of cheddar and Monterrey Jack for creaminess.
• 1/4 cup grainy dijon mustard: A unique ingredient for the taco sauce.
• 2 tablespoons honey, or to taste: Balances the acidity of the lemon.
• 1 tablespoon lemon juice, or to taste: Enhances the sauce’s flavor.
• Salt and pepper, to taste: For seasoning the sauce.

Step by Step Instructions for Easy 10 Minute Lemon Butter Grouper Fish Tacos

To prepare these delicious tacos, follow these straightforward steps. You’ll see how simple it is to whip up a flavor-packed meal that your family will request again and again.

1. In a large skillet, add the butter and heat over medium-high heat until melted. You want the butter to start bubbling slightly.
2. Take the grouper filets and dredge them through flour, coating both sides evenly. This will help create a lovely crust.
3. Carefully add the coated grouper to the skillet, and season with salt and pepper. Cook for about 3 to 4 minutes on the first side, or until you notice a nice golden-brown sear forming.
4. Once the first side is cooked, flip the grouper over. Season again with salt and pepper, and squeeze the lemon juice over the top. Be cautious, as the lemon juice will bubble up when it hits the hot skillet.
5. Cook the grouper for an additional 2 to 3 minutes on the second side until it’s golden brown and cooked through. You’ll know it’s done when it flakes easily with a fork.
6. If desired, serve the grouper right away. You can also set it aside while you prepare the taco shells.
7. To warm the taco shells, lightly heat each one for a moment on a dry skillet over medium-high heat. This step enhances their flavor and texture.
8. Once warmed, start building your tacos. Place chopped lettuce in each shell, followed by pieces of the grouper, then sprinkle with diced tomato and cheese.
9. In a small bowl, combine the dijon mustard, honey, additional lemon juice, salt, and pepper. Whisk until well combined. Taste it and adjust seasoning if needed.
10. Drizzle the sauce over the assembled tacos and serve immediately. The grouper will stay fresh in the fridge for up to 3 days. The sauce can be stored airtight for up to 1 week.

Tips for Success

To make your taco experience even better, here are some tried and true tips that can elevate your cooking process.

• Storage: Store leftover grouper in an airtight container in the fridge for up to 3 days. Make sure it’s cooled before sealing.
• Freezing: You can freeze cooked grouper for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn.
• Pairing: These tacos pair wonderfully with a fresh side salad or simple rice dish.
• Ingredient Prep: Pre-chop your toppings like lettuce and tomatoes before cooking to streamline the process.
• Cooking Tips: Keep an eye on the fish while it cooks. Overcooking can lead to a dry texture, so aim for a light golden-brown outside and flaky inside.

Pairing Suggestions for Easy 10 Minute Lemon Butter Grouper Fish Tacos

When it comes to serving your Easy 10 Minute Lemon Butter Grouper Fish Tacos, the options are endless! Here are some fantastic ideas that can enhance your dining experience.

• Fresh Salsa: Pair these tacos with a vibrant salsa made from diced tomatoes, onions, cilantro, and a splash of lime juice for a fresh kick.
• Rice Dishes: Serve alongside a light cilantro-lime rice to complement the flavors of the fish.
• Summer Salads: A crisp summer salad with avocado, cucumber, and a simple vinaigrette makes for a refreshing side.
• Chips and Dip: Enjoy with some tortilla chips and a creamy guacamole or a zesty pico de gallo.
• Drinks: A chilled glass of iced tea or lemonade works perfectly with these tacos, keeping your meal light and refreshing.
• Occasions: Ideal for summer cookouts, casual dinners, or even as a quick lunch option on a busy day.

FAQ

Conclusion

Easy 10 Minute Lemon Butter Grouper Fish Tacos are a delightfully quick meal that brings fresh flavors right to your table. Perfect for busy weeknights or casual get-togethers, these tacos are sure to impress everyone who tries them. I encourage you to give this recipe a go; it’s simple, delicious, and a guaranteed crowd-pleaser!

Easy 10 Minute Lemon Butter Grouper Fish Tacos

The ultimate quick meal for seafood lovers, Easy 10 Minute Lemon Butter Grouper Fish Tacos are bursting with fresh flavors. With a delightful combination of buttery fish, crunchy toppings, and zesty sauce, this recipe is perfect for a busy weeknight. You'll want to make these tacos tonight!

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 7 minutes mins

Total Time 9 minutes mins

Course Dinner

Cuisine Mexican

Servings 2 servings

Calories 400 kcal

Equipment

• Whisk
• Cutting Board
• Chef's Knife
• Skillet

Ingredients

  

• 3 tablespoons Butter
• Flour for lightly dredging and coating fish
• 2 large Grouper Filets about 1 and 1/2 pounds
• 1 Lemon Juice about 3 to 4 tablespoons
• Salt and Pepper to taste
• Taco or Fajita Shells
• 1 cup Romaine or Iceberg Lettuce chopped
• 1 Tomato diced
• 1 cup Shredded Cheese cheddar, Monterrey Jack, etc.
• 1/4 cup Grainy Dijon Mustard
• 2 tablespoons Honey or to taste
• 1 tablespoon Lemon Juice or to taste
• Salt and Pepper to taste

Instructions

 

• In a large skillet, add the butter and heat over medium-high heat until melted. You want the butter to start bubbling slightly.
• Take the grouper filets and dredge them through flour, coating both sides evenly. This will help create a lovely crust.
• Carefully add the coated grouper to the skillet, and season with salt and pepper. Cook for about 3 to 4 minutes on the first side, or until you notice a nice golden-brown sear forming.
• Once the first side is cooked, flip the grouper over. Season again with salt and pepper, and squeeze the lemon juice over the top. Be cautious, as the lemon juice will bubble up when it hits the hot skillet.
• Cook the grouper for an additional 2 to 3 minutes on the second side until it’s golden brown and cooked through. You’ll know it’s done when it flakes easily with a fork.
• If desired, serve the grouper right away. You can also set it aside while you prepare the taco shells.
• To warm the taco shells, lightly heat each one for a moment on a dry skillet over medium-high heat. This step enhances their flavor and texture.
• Once warmed, start building your tacos. Place chopped lettuce in each shell, followed by pieces of the grouper, then sprinkle with diced tomato and cheese.
• In a small bowl, combine the dijon mustard, honey, additional lemon juice, salt, and pepper. Whisk until well combined. Taste it and adjust seasoning if needed.
• Drizzle the sauce over the assembled tacos and serve immediately. The grouper will stay fresh in the fridge for up to 3 days. The sauce can be stored airtight for up to 1 week.

Notes

To store, keep leftover grouper in an airtight container in the fridge for up to 3 days. You can freeze cooked grouper for up to 3 months. Pair with a fresh salsa or light salad for a delicious meal.

Keyword Easy Taco Recipe, Fish Tacos, Grouper Tacos, Quick Dinner Idea

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.