Pan-Seared Pink Grouper Steak

Looking for something light, tasty and easy to prepare for supper? Give this one a shot and you’ll see.

Pink Grouper Steak (I only used 1)
2 tablespoons organic virgin coconut oil
1 teaspoon pure sesame oil
5 cloves garlic, peeled & crushed
½ red onion, chopped
6 cherry tomatoes, halved
5 asparagus, halved
¼ teaspoon Mama Sita’s Liquid Seasoning (This could be found at any Asian Market)
1 teaspoon capers
¼ teaspoon black pepper
¼ teaspoon red crushed pepper
1 extra-large egg (I like having runny egg yolk on top of my fish but this is), optional
¼ teaspoon fresh or dry parsley
Rinse the fish and pat dry with a paper towel. Using a non-stick skillet, heat oils over low-medium heat. Add garlic and brown for 2-3 minutes. Add onion and cook for 1 minute. Move the onion & garlic to the side of the skillet, then add the fish (placing it right in the middle), tomatoes & asparagus also on the side. Season with Mama Sita’s liquid seasoning, then drop the capers right on top of the fish. Sprinkle with black pepper and crushed pepper. Simmer for 5 minutes covered. Flip the fish steak over, and simmer for another 5 minutes, or until the fish is done but NOT overcooked. Right before finishing, add the egg, if using, and top with parsley. Transfer to a serving plate and serve immediately. 😋😋😋😋👌👌👌

One thought on “Pan-Seared Pink Grouper Steak”

  1. Fantastic! I pan seared 1.25 pounds just for me. No veggies or egg, just a beautiful steak cut from the whole fish. Served with wasabi and soy sauce and green onion. Happy camper! I’m half Japanese and had a craving for fish and this looked perfect at the market. I pan-seared to RARE! Perfect. Thanks, Mei!


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