Pan Fried Grouper with Roasted Garlic Cream Sauce

My ongoing quest to more regularly eat fish continues, but like with anything, some times, you just have a craving for simple, strongly flavored dish, so this dinner was such a quickie. I was in the mood for something garlicky, so I decided to make a cream sauce that focuses on roasted garlic and poured it over breaded, pan-fried grouper.

Like chicken parmesan, this is simple and delicious. The fish has a nice, crisp, tasty crust with a tender, flaky inside. The sauce, despite its modest appearance, has a creamy, round, full flavor that just explodes with that delicious, nutty, roasted garlic flavor. Unfortunately, your breath won’t help you make any friends in the short-term, but everyone should go on a garlic bender once in a while, right?

  • 1.25 lb red grouper
  • Sauce
    • olive oil
    • 1 head of garlic
    • 1 small shallot
    • 3/4 cup white wine
    • 1 cup heavy cream
    • salt
    • pepper
  • knob of butter
  • 1 cup bread crumbs (I used stale baguette)
  • 1-2 Tbsp onion powder
  • 2 tsp granulated garlic
  • ground chipotle
  • ground cayenne
  • salt
  • pepper
  • 2 eggs

Begin with the sauce. First, since roasted garlic is a big part of the sauce, you should roast the garlic. Lop off the top of a head of garlic, coat it in olive oil, wrap in tin foil, and roast it at 400°F for 40 minutes.

While you wait on the garlic, in a saucepan, add the wine, cream, and chopped shallot. Warm this up, and when the garlic is done, squeeze the cloves out of the papery coating into the saucepan.

Simmer this mixture for 15 minutes, seasoning with salt and pepper to taste. Puree this sauce in a food processor and set it back in the saucepan on very low heat until you’re ready for it. Adjust the seasoning to taste.

While all of that is going on, you should work on the fish in parallel. The first thing you should do is get the breading ready. Whisk the eggs in one bowl, fill a second bowl with flour, and a third bowl with the bread crumbs and seasonings (I just used stale baguette, pulsed to oblivion in the food processor).

Now, debone and portion the fish. Warm up a pan and melt a good sized knob of butter. Dip the fish in egg, dredge in flour, and sauté for about 1-2 minutes on each side.

Now, remove the fish from the pan, dip in the egg again, and dredge in the bread crumb bowl, coating the fish well on all sides. Return this back to the hot pan (if the butter has lots of stray flour or junk in there, just dump it and melt down some new butter–no sense adding a burnt flavor to your breading) and sauté for an additional 2-4 minutes per side.

Finally, its time to plate. Simply lay out a piece of fish and cover with a bit of the warm sauce. I served this with some butter sautéed asparagus and new potatoes. Enjoy!

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32 Responses to “Pan Fried Grouper with Roasted Garlic Cream Sauce”

  1. Jan Says:

    I am loving that garlic cream sauce! I could eat that right now!
    I will keep that recipe and make that as soon as! Thanks Mike.

  2. Ivy Says:

    Another amazing fish dish. Love that garlic sauce.

  3. mikky Says:

    perfect for dinner…. looks so yum… thanks for sharing this recipe… :)

  4. [eatingclub] vancouver || js Says:

    Oh bejayz, I love that fish, crispy outside and tender inside. And that roasted garlic cream sauce sounds killer!

  5. Susan at Sticky,Gooey,Creamy,Chewy Says:

    Love the sauce! I bet it would be great over pasta too! That’s an interesting preparation for the fish. I’ve never heard of re-coating it after beginning to cook it. Is there a method to your madness?

  6. Meeta Says:

    lovely! garlic sauce has me eating out of your hands mike! when we bbq we often wrap a whole garlic in alu foil and leave it on the grill. it’s lovely pure on meat and fish or some bread. so i am loving this!

  7. linda Says:

    Interesting way of crumb coating the fish…
    I love the roasted garlic sauce, and fried fish is my favourite way of eating fish…so yum!

  8. Sandie Says:

    You had me at roasted garlic.

  9. Marie Says:

    That sauce! all I can manage to say is Mmmmm!

  10. noble pig Says:

    I’ve never had grouper but I know I’d like it like this! Wow.

  11. the caked crusader Says:

    I love Grouper – I’ve only ever had it in Bahamas where they grill it with spices. Your sauce looks divine.

    I wish I could buy Grouper in the UK but I’ve never seen it for sale anywhere. Sigh.

  12. grace Says:

    boy, oh boy, that sauce sounds incredible. it would be amazing on pasta, too. and for the record, everyone should definitely go on a weekly garlic bender or two. :)

  13. clumbsycookie Says:

    Oh my that sauce must be amazing! I love how crispy your fish is but I could even eat that sauce by it self! How cares about bad breath?! ;)

  14. Judy Says:

    Oh I love this dish. Re-coat the fish? Hmmmm. I love, love, love grouper!

  15. kittie Says:

    Ooooh – twice coating/cooking the fish – genius! I’m going to try that next time I make the oatmeal crust trout!

    Garlic benders are the best sort – at least you avoid the hangover in the morning… and it’s good for you!

  16. Jeff Says:

    Still jealous of you ability to get good fish. Trade you hog for fish?

    That cream sauce sounds good and I think I would love it just topped over some pasta.

  17. Laura @ Hungry and Frozen Says:

    Garlic bender? Yes please! That sauce looks utterly gorgeous :)

  18. pam Says:

    The sauce sounds amazing, and who needs friends anyway.

  19. kate Says:

    Mike that looks wonderful, n i have 2 groupers lying in the freezer. I’m so tempted to make these for dinner tomorrow. Gr8 recipe.

  20. Lydia (The Perfect Pantry) Says:

    Yum. Both the sauce and the method would work well with other fish, like halibut, I think.

  21. Y Says:

    Being a big fan of garlic, I’m one of those of the opinion that you can never have too much of a good thing :D

  22. Dee Says:

    Oh yum! I have a barramundi in the freezer that I need to sort out. Do you think something like this would work with it?

  23. Maggie Says:

    Great looking recipe! I just realized I over bought garlic and was going to roast some. This sounds like a great way to use it.

  24. Philly Says:

    This just looks terrific !! Def going to try it.
    Thanks!

  25. RecipeGirl Says:

    I love the idea of using a Garlic Cream Sauce! Roasted garlic isn’t as bad as the regular stuff. Looks like a great dinner!

  26. EAT! Says:

    We have been on a fish kick lately at our house. This recipe looks like a perfect addition. The roasted garlic sauce will make me swoon!!

  27. zenchef Says:

    Breaded fish and garlicky cream sauce… of course i LOVE this!! Yum!

  28. Kristen Says:

    That looks amazing. Yum!
    Do you think a fish besides grouper would work?

  29. Hélène Says:

    When do you open a restaurant? I love all of your ideas, pictures. This looks great.

  30. Sophie Says:

    It looks absolutely fabulous! MMMMMM…..

  31. Bob F Says:

    Mike, I had a large amount of grouper and used this… it turned out damn fine. Used a combination of panko and regular bread crumbs. Cooked up about 10 lbs of this.. and wow.
    Thanks for the site.!

  32. food | Pearltrees Says:

    [...] Simmer this mixture for 15 minutes, seasoning with salt and pepper to taste. Puree this sauce in a food processor and set it back in the saucepan on very low heat until you’re ready for it. Adjust the seasoning to taste. While all of that is going on, you should work on the fish in parallel. Pan Fried Grouper with Roasted Garlic Cream Sauce from Mike's Table [...]

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