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.

lemon basil cream sauce

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.

fish with vegetables

recipe photo

Yield: Serves 4

Grouper with Lemon Basil Cream Sauce

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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


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.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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

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  15 Responses to “Grouper with Lemon Basil Cream Sauce”

  1. I have not had grouper in forever, that looks so good and I love the cream sauce!

  2. JulieD — July 18, 2012 @ 11:48 pm

    Love this…it looks so good, Angie!!

  3. Cookin' Canuck — July 18, 2012 @ 11:56 pm

    Traditions like that are so fun to carry on from generation to generation. What a beautiful cream sauce. I’d be tempted to eat it with a spoon.

  4. Tickled Red — July 19, 2012 @ 9:24 am

    Love the Friday tradition that you are passing along love. That is simply a gorgeous sauce to pair with grouper. Yum!

  5. Cassie — July 19, 2012 @ 9:39 am

    I still have to try this new butter. I bet it is incredible on fish!

  6. Aggie — July 19, 2012 @ 9:41 am

    This looks delicious. I love grouper! and where did you find those cute little zuchs? What a great dinner!

  7. Paula - bell'alimento — July 19, 2012 @ 10:30 am

    I love this butter! And that grouper WITH cream sauce. You’re killing me ; )

  8. Looks and sounds good but where is the lemon in this recipe?

  9. [email protected] — July 20, 2012 @ 9:54 am

    Angie that is one gorgeous meal! The sauce looks both light and decadent.

  10. Monet — July 27, 2012 @ 6:20 pm

    Heavenly. Ryan and I are trying to eat more fish, so I’m printing off this recipe now. Thank you for tempting me…that basil cream sauce sounds amazing!

  11. OrGreenic — August 15, 2012 @ 1:38 pm

    This seems like an excellent recipe for a busy night. The fresh basil must add a nice flavor to the fish, thanks for the recipe.

  12. Anonymous — March 25, 2013 @ 8:35 am

    Description says Lemon Basil, don’t see lemon in the recipe.

  13. Anonymous — June 9, 2014 @ 12:47 am

    SERIOUSLY?!!!!! You are advocating an unsustainable seafood! Do you NOT care? Are you ignorant? What a moron!

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