Peppercorn Crusted Grouper
Peppercorn-Crusted Grouper, a dish that's both elegant and bursting with flavor, is a must-try for seafood lovers. The crispy peppercorn crust adds a delightful touch to the tender grouper, while the coconut oil and lemon slices elevate the experience to a whole new level.
The origins of Peppercorn-Crusted Grouper can be traced back to the bustling kitchens of coastal villages, where resourceful chefs sought to elevate the humble grouper into a culinary masterpiece. Inspired by the aromatic peppercorns used in traditional spice blends, they experimented with crushing and pressing them onto the fish's surface, discovering that the resulting crust added an irresistible crunch and depth of flavor. Over time, coconut oil, with its delicate sweetness and high smoke point, became the preferred cooking medium, allowing the peppercorns to sizzle and release their pungent aroma without burning. And so, the Peppercorn-Crusted Grouper was born, a dish that continues to tantalize taste buds today.
Peppercorn Crusted Grouper Peppercorn Crusted Grouper Peppercorn Crusted Grouper Peppercorn Crusted Grouper
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 2 grouper fillets
  • 2 tbsp whole black peppercorns
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1 lemon, sliced
Instructions
  1. Crush the peppercorns using a mortar and pestle until coarsely ground.
  2. Season the grouper fillets with sea salt on both sides.
  3. Press the crushed peppercorns onto both sides of the fillets.
  4. In a skillet, heat coconut oil over medium-high heat.
  5. Add the grouper fillets and sear for 3-4 minutes per side until golden brown and cooked through.
  6. Serve with lemon slices on the side.
Why It Works
  • **Crushed Peppercorns:** Crushing the peppercorns releases their aromatic oils, which infuse the grouper with a robust, peppery flavor. The coarse texture of the crushed peppercorns creates a crispy crust that adds a delightful crunch to each bite.
  • **Coconut Oil:** Coconut oil's high smoke point makes it ideal for searing the grouper, allowing the fish to develop a golden-brown crust without burning. Its delicate sweetness complements the peppery crust and adds a subtle tropical note to the dish.
  • **Lemon Slices:** The bright acidity of lemon slices balances the richness of the peppercorn crust and coconut oil. Serving the lemon slices on the side allows diners to adjust the acidity to their personal preference.