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Grouper Cheeks Recipe

Pan-Seared Grouper Cheeks with Lemon Garlic Butter

5 from 1 vote
This grouper cheeks recipe brings out the natural sweetness and delicate texture of the fish’s most tender cut. Lightly seasoned and pan-seared to golden perfection, the cheeks are finished with a rich lemon garlic butter sauce that complements their mild flavor. It’s a simple yet elegant seafood dish, perfect for dinner parties or a quick coastal-inspired meal at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • For the Grouper Cheeks:
  • 1 lb fresh grouper cheeks cleaned and patted dry
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • ½ tsp paprika optional
  • For the Lemon Garlic Butter Sauce:
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 1 tbsp fresh parsley chopped
  • Lemon wedges for serving

Equipment

  • Nonstick or cast-iron skillet
  • Mixing bowl
  • Tongs or spatula
  • Paper towels
  • Small saucepan (for butter sauce)

Method
 

  1. Prepare the Grouper Cheeks: Pat the grouper cheeks dry with paper towels. Season both sides lightly with salt, black pepper, and paprika (if using).
    Grouper Cheeks Recipe
  2. Sear the Cheeks: Heat olive oil in a skillet over medium-high heat. Once hot, add the grouper cheeks and cook for about 2–3 minutes per side, until golden brown and opaque in the center. Remove and set aside on a warm plate.
  3. Make the Lemon Garlic Butter Sauce: In a small saucepan (or the same skillet), melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in lemon juice and parsley.
  4. Combine and Serve: Pour the lemon garlic butter sauce over the seared grouper cheeks. Serve immediately with lemon wedges and your choice of side, such as rice, roasted vegetables, or a fresh salad.
    Grouper Cheeks Recipe

Notes

  • Fresh grouper cheeks are ideal, but frozen ones work too—just thaw completely before cooking.
  • Don’t overcook the cheeks; they should be moist and tender, similar in texture to scallops.
  • For extra flavor, try adding a splash of white wine or a pinch of crushed red pepper to the sauce.
  • This recipe also works beautifully with snapper or cod cheeks if grouper isn’t available.
  • Grouper Cheeks Recipe