I love this because grouper cheeks have such a nice flavor and they cook so quickly. This ends up making a light salad with a ton of flavor, with some protein that changes it up from plain ‘ole chicken.

Ingredients:

• 4 large grouper cheeks

• Cherry tomatoes – cut in half

• Microgreens – cut heads off (or baby spinach if fuller salad is desired)

• Lemon balsamic vinegar

• Old Bay Lemon & Herb seasoning

• Celtic sea salt – freshly ground

• Black peppercorns – freshly ground

• 2 Tbs vegetable oil

• 2 pats butter

Directions:

1. Sprinkle both sides of the grouper cheeks with salt, pepper, and Old Bay seasoning.

2. Heat vegetable oil on the stovetop on medium-high (#7) until it is shimmering. Add the grouper.

3. When the grouper has started to brown on the bottom and turn whiter on the top, flip it over.

4. Add butter to the pan, reduce heat to low (#4) and sautee 30-45 sec, until internal temp reaches 145F.

5. Let fish rest for 5 min.

6. Prepare salad with microgreens (or bed of baby spinach) and cherry tomatoes, then drizzle with lemon balsamic vinegar.

7. Top with grouper cheeks and enjoy!

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill

Original Recipe:
Dr. Terra Caudill