Eclectic Recipes Grouper with Lemon Basil Cream Sauce | Eclectic Recipes

Grouper with Lemon Basil Cream Sauce

When I was growing up, every Friday we had fish for dinner. It was a tradition my father had done when he was growing up, and a tradition that I still carry on with my family today. One of our favorite fish is Grouper. It’s a mild white form fish that can be paired with many different flavors.

I like to keep our fish pretty simple. Often times, I blacken it, but my favorite way is to broil it in the oven and serve it with a simple lemon sauce. For this recipe I added garlic and fresh basil to butter along with dry white wine. To finish the sauce, I added fresh cream.

When I made this recipe I used a new product from Land O’Lakes, their new Butter with Olive Oil and Sea Salt. When Land O’ Lakes first contacted me, along with a few other bloggers to try out their new butter, I couldn’t wait. You can see this recipe here on Betty Crocker too.

I knew this butter would be good, but I had no idea just how good. I first tried it on bread, and the flavor is just amazing. The sea salt really brings out the flavors in the butter, while the olive oil adds a wonderful complexity to the flavor profile.

I also sautéed some baby zucchini over medium low heat with a couple of tablespoons of the sea salt and olive oil butter. It made the best baby zucchini I’ve ever had.

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Grouper with Lemon Basil Cream Sauce

Ingredients:

4 grouper fillets (or other firm white fish)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
¼ cup Land O’Lakes sea salt and olive oil butter
2 cloves garlic, grated
½ teaspoon freshly cracked black pepper
½ cup dry white wine
¼ cup heavy cream
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh basil

Directions:

Preheat oven broiler. Evenly sprinkle salt and pepper on both sides of fish fillets. Place fish filets on a baking sheet that has been sprayed with non-stick cooking spray. Broil fish until opaque and firm, about 10 – 15 minutes, depending on size and thickness of filets.

While fish is cooking, preheat a large skillet over low heat. Add Land O’Lakes sea salt and olive oil butter to skillet, grated garlic and black pepper. Cook over low heat until garlic is fragrant. Add white wine and bring to a boil. Boil over medium low heat until sauce reduces by half. Add heavy cream, lemon juice and fresh chopped basil. Simmer until thickened.

Serve cream sauce over broiled grouper.

Follow Land O’Lakes Twitter: @LandOLakesKtchn and “Like” them on Facebook.

This post sponsored by Land O’Lakes. All opinions 100% mine.

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