Florida Grouper with Cucumber Slaw and Key Lime Butter Sauce

1. 1

   For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil.

2. 2

   Refrigerate until ready to serve.

3. 3

   For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat.

4. 4

   Once boiling, add the heavy cream and lime zest and juice.

5. 5

   Bring back to a boil and cook until reduced by half.

6. 6

   Mix the cornstarch and water together and slowly whisk into the reduced cream.

7. 7

   Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated.

8. 8

   Run through a fine strainer and keep warm until serving.

9. 9

   For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke.

10. 10

    Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes.

11. 11

    Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.

12. 12

    To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up.

13. 13

    Top each filet with some Cucumber Slaw and serve.

* Per serving · 4 servings · Values may vary.