Pan Roasted Grouper with Coriander Beurre Blanc

2 large red grouper fillets (about 10-12 ounces each)

½ teaspoon sea salt

¼ teaspoon ground black pepper

1 teaspoon ground coriander

½ teaspoon ancho chili powder

1 tablespoon canola oil

1 shallot, finely chopped

Juice from ½ lime

2 tablespoons white wine

6 tablespoons butter, slightly softened and cut into small pieces

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Serves four.

Pre-heat the oven to 375 degrees.

Remove fish from your refrigerator and lay the fillets in a pyrex dish or other vessel large enough to hold both without overlapping.  Place the fillets presentation side up.

In a small bowl, combine the salt, pepper, coriander, and ancho chile powder so that they are evenly mixed.  Take about 1/2 – 3/4  of the spice mixture and season the top of the fish fillets.

Combine the shallot, lime juice, white wine, and remaining spices in a small saucepan and place over low heat.  Make sure the butter is cut into small pieces (no bigger than ½ tablespoon) and have the butter close-by on the counter.

Heat the oil in stainless steel skillet over medium high heat until it just reaches its smoking point.  Add the fish, presentation side down, and sear for 3 minutes.  After three minutes, flip the fish over and place pan in the oven for an additional 3-5 minutes (depending on how thick the fillets are) to cook through.

While the fish is in the oven, bring the shallot/lime/white wine saucepot to a boil.  Continue boiling until almost all liquid is gone (about 1-2 minutes).  Remove from the heat.  Now may also be the appropriate time to remove the fish from the oven.

Whisk the butter, one small piece at a time, into the reduced lime/white wine/shallots.  A sauce should begin to form as you continue to add more butter.  Cut each fillet in half, then plate them.  Drizzle the sauce over the fish and ENJOY!

Serving suggestion: Serve fish over black rice with a side of roasted okra.