Pan-Steamed Grouper With Pine Nut Butter
serves 2-4
Butter and pine nuts create a rich sauce for these light fish filets left tender by only a brief steaming. Remember, good fresh or fresh-frozen fish will not smell fishy.
2 (preferably thick) grouper filets
kosher salt and fresh ground black pepper
2 tablespoons + 1 teaspoon butter
2 tablespoons pine nuts
prep: 5 minutes
total: 15 minutes
deep saucepan
small skillet
spatula
1. Season the fish on both sides with salt and pepper.
2. In a deep saucepan, melt 1 teaspoon of the butter over medium-high heat in enough water to cover the bottom of the pan by 1/8 inch or so. When it's the water simmers, add the fish and cover. Cook for 3 minutes. Carefully turn the fish with a spatula. Cover the pan and cook another couple of minutes. When the fish is just barely done in the center, take it out carefully with the spatula and put it on a plate.
3. Heat a small skillet over medium heat. Add the pine nuts and toast them for 3-5 minutes. Lower the heat and add 2 tablespoons of butter. Swirl the butter until it foams. When it turns light brown, remove it from the heat and season it with a sprinkling of salt and pepper. Gently pour the butter sauce over the fish.
