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!
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.