Easy Pan-Seared Grouper with Crispy Potatoes – Ready in Just 30 Minutes!

Grouper is a versatile and delicious fish, known for its firm texture and mild flavor. This recipe combines grouper with crispy roasted potatoes and a savory garlic, cumin, and paprika marinade for a dish that’s packed with flavor and easy to prepare.

This recipe is perfect for a weeknight dinner or a special gathering. The crispy texture of the potatoes contrasts beautifully with the tender grouper, while the marinade adds a rich depth of flavor. Plus, it’s healthy, low in fat, and high in protein – making it a balanced and satisfying meal.

Listen to the Full Recipe Guide – Step-by-Step Instructions

Ingredients

1 – For the grouper:

  2 grouper fillets (about 7 oz / 200g each)
  2 cloves garlic (minced)
  Juice of half a lemon
  2 tablespoons olive oil
  1 teaspoon cumin
  1 teaspoon paprika (smoked or sweet)
  1/2 teaspoon ground coriander
  1/2 teaspoon chili flakes (optional, for spice)
  Salt and black pepper to taste

2 – For the potatoes:

  3 medium potatoes (peeled and sliced into thin rounds)
  2 tablespoons olive oil
  1 teaspoon garlic powder
  1/2 teaspoon paprika
  1/2 teaspoon dried thyme or rosemary
  Salt and black pepper to taste

3 – For garnish:

  1 tablespoon chopped parsley
  Lemon wedges
  A drizzle of extra virgin olive oil

 Step-by-Step Instructions

1. Prepare the Potatoes:

1. Preheat the oven to 400°F (200°C).
2. Peel the potatoes and slice them into thin rounds (about 1/8 inch thick). This ensures they cook evenly and get crispy.
3. In a large bowl, toss the sliced potatoes with olive oil, garlic powder, paprika, thyme (or rosemary), salt, and black pepper until the potatoes are well coated.
4. Arrange the potatoes in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20–25 minutes or until the potatoes are golden brown and crispy, flipping them halfway through for even cooking.

 2. Prepare the Grouper Marinade:

1. In a small bowl, combine:
   • Olive oil
   • Lemon juice
   • Minced garlic
   • Cumin
   • Paprika
   • Ground coriander
   • Chili flakes (if using)
   • Salt and black pepper to taste
2. Pat the grouper fillets dry with a paper towel.
3. Rub the marinade generously over the fillets, making sure they are evenly coated.
4. Let the fish marinate for 15–20 minutes at room temperature. This allows the flavors to penetrate the fish.

 3. Cook the Grouper:

1. Heat a non-stick or cast-iron skillet over medium-high heat.
2. Add a small drizzle of olive oil to the pan.
3. Place the fillets skin-side down (if they have skin) and cook for 3–4 minutes until golden and crispy.
4. Flip the fillets carefully and cook for another 3–4 minutes until the fish is opaque and flakes easily with a fork.
5. Remove from the pan and let the fish rest for 1–2 minutes before serving.

 4. Assemble and Serve:

1. Arrange the roasted potatoes on a serving plate.
2. Place the grouper fillets on top of the potatoes.
3. Garnish with chopped parsley and lemon wedges for a fresh finish.
4. Drizzle with a little extra virgin olive oil for added richness.

 Chef’s Tips:

 Crispier potatoes: Soak the sliced potatoes in cold water for 15–20 minutes before roasting. This removes excess starch and helps them crisp up better.
 Even cooking: Ensure the pan is properly heated before adding the fish to get a crispy sear.
 Spicy kick: Add extra chili flakes or a splash of hot sauce if you prefer more heat.
 Perfect flavor balance: If the dish tastes too salty, balance it with extra lemon juice or a sprinkle of sugar.

 Nutritional Information (Per Serving):

 Health Benefits:

  Grouper is rich in lean protein and omega-3 fatty acids, which promote heart and brain health.
  Potatoes are an excellent source of vitamin C, potassium, and fiber, supporting overall digestive health.
  Garlic and coriander have anti-inflammatory properties and boost immunity.
  Olive oil is high in healthy fats that support cardiovascular health.

 FAQs – Frequently Asked Questions:

1. Can I use frozen grouper for this recipe?
Yes! Thaw the fish completely in the refrigerator overnight before marinating it.

2. What other fish can I use if I can’t find grouper?
You can substitute grouper with cod, sea bass, snapper, or halibut.

3. Can I bake the fish instead of pan-frying?
Yes! Bake at 400°F (200°C) for 12–15 minutes or until the fish flakes easily with a fork.

4. How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to retain texture.

5. Can I make this dish gluten-free?
Yes, the recipe is naturally gluten-free! Just make sure to use gluten-free seasonings and condiments.