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Grouper with Lemon Butter Cream Sauce


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  • 4 grouper fillets (or other firm white fish such as halibut)
  • 1 t sea salt
  • 1 t freshly cracked black pepper
  • 1/4 c Land O Lakes butter with Olive Oil & Sea Salt
  • 2 cloves garlic, grated
  • 1/2 t freshly cracked black pepper
  • 1/2 c dry white wine
  • 3 T freshly squeezed lemon juice
  • 1/4 c heavy cream
  • 3 T chopped fresh basil



Step 1

Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on. Poking sheet. Sprinkle both sides of fillets evenly with salt & 1 t of pepper.

Broil about 10 minutes until fish flakes easily with a fork.

Meanwhile in lg skillet melt butter over low heat. Add garlic & remaining 1/2 t pepper. Cook & stir until garlic is fragrant. Add wine; heat to boiling over med low heat. Boil until sauce is reduced by half. Stir in whipping cream & basil. Simmer until thickened.

To serve, place broiled grouperon individual plates. Top with cream sauce.

Tips: Cut lg fillets into serving size pieces before broiling. Broiling time will vary depending on size & thickness of fillets. Measure fish at thickest point & Cook 10 min. Per inch of thickness.

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