RECIPE · GIANT GROUPER · FINGER FOOD

Grouper Belly
with Fish Spice Rub

Tender, juicy belly pieces in an aromatic fish spice rub, pan-seared in clarified butter until the skin is crisp and served with charred lemon. Ideal for lovers of aromatic fish dishes — and perfect as finger food.

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Superior Taste Award 2026

  • Serves 2

  • Difficulty: Easy

  • Prep 30 min

  • Pan-seared

  • Fish Rub · Lemon

Ingredients:

  • 4 pieces of giant grouper belly with skin (approx. 150 g each)
  • 3–4 tbsp fish spice rub
  • 2 tbsp clarified butter
  • 1 tsp salt
  • 1 organic lemon, cut in half

How to cook it:

  1. Rinse the grouper belly pieces thoroughly and pat dry with kitchen paper.

  2. Season the pieces with salt, then rub them evenly with the fish spice rub. Make sure all sides are well seasoned.

  3. Place the seasoned fish pieces on a plate and chill in the fridge for about 1 hour. This allows the seasoning to infuse properly.

  4. Heat 1 tbsp clarified butter in a frying pan over a medium heat. Fry the lemon halves in it until they are lightly browned (approx. 2–3 minutes). Then remove them from the pan and set aside.

  5. Heat the remaining clarified butter in the same pan. Place the grouper belly pieces skin-side down in the hot pan and sear them. Fry the pieces for about 4–5 minutes until the skin is nice and crispy. Take care not to let them burn.

  6. Turn them over carefully and fry for a further 2–3 minutes on the other side, until the fish is cooked through.

  7. Arrange the crispy grouper belly pieces on a plate and serve with the pan-fried lemon halves.