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Easy 10-Minute Lemon-Butter Grouper Fish Tacos Recipe

Name: Easy 10-Minute Lemon-Butter Grouper Fish Tacos
Prep time: 2 min
Cook time: 7 min
Total time: 10 min
Yield: 2
Ingredients: 3 tablespoons butter; flour, for lightly dredging and coating fish; 2 large grouper filets (about 1 1/2 pounds); juice of 1 lemon, about 3 to 4 tablespoons; salt and pepper, to taste; taco or fajita shells; 1 cup romaine or iceburg 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

Averie Cooks

Fish and lemon go hand-in-hand and the grouper is simply prepared by searing it in butter, lemon juice, salt and pepper. Simple, clean, easy, and healthy. If you’ve never tried grouper it’s a firm, extra lean, flaky, white fish that’s mild in flavor. It’s a non-fishy-tasting fish, perfect for kids or those who are picky about fish. It’s a one-skillet recipe that’s ready in 10 minutes and there are planned leftovers. I served the grouper with rice and a simple salad the first night. The second night I sliced it for fish tacos complete with lettuce, tomatoes, cheese, and a whisk-together honey mustard-lemon sauce.

Ingredients

3 tablespoons butter

flour, for lightly dredging and coating fish

2 large grouper filets (about 1 1/2 pounds)

juice of 1 lemon, about 3 to 4 tablespoons

salt and pepper, to taste

taco or fajita shells

1 cup romaine or iceburg 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

Method

To a large skillet, add the butter and heat over medium-high heat to melt butter.

Dredge fish through flour, coating both sides.

Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side, or until nicely seared and lightly golden browned.

Flip fish, season with salt and pepper, squeeze the lemon over the fish (use caution because the lemon juice will bubble up when it hits the hot skillet) and cook for about 2 to 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through. Serve immediately if desired.

To make the fish tacos, lightly warm each taco shell momentarily on a dry skillet over medium-high heat before adding lettuce, sliced fish, sprinkling with tomatoes, and cheese; set aside while you make the sauce.

To a small bowl, add the mustard, honey, lemon juice, salt, pepper, and whisk to combine. Taste, check for flavor balance, and make any desired tweaks. Drizzle sauce over tacos and serve immediately. Fish will keep airtight in the fridge for up to 3 days and sauce will keep airtight in the fridge for up to 1 week.

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