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
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.