Panfried Lemongrass Grouper Montreal

A simple panfried fish fillet makes for a quick weeknight meal.  Season boldly and cook quickly over high heat to capture the most moisture and fresh flavor.  I use a ceramic non-stick skillet to cook at high heat without sticking.
4 grouper fillets, about 1/3-lb each
'Montreal’ steak seasoning
dried lemongrass seasoning
2 Tbsp butter plus 1 Tbsp canola oil

1 avocado, halved, seeded, peeled, and sliced
lemon wedges

Sprinkle the grouper fillets on the smooth side with a generous amount of Montreal seasoning and dried lemongrass. Salt and pepper to taste.

Melt the butter in the canola oil in a large non-stick skillet. Place each fillet, smooth-side down into the butter. Season the second side with the same seasonings. Cook for 3 minutes and then gently flip the fillets. Cook an additional 3 minutes on the other side.

Serve with the avocado and lemon wedges, and any other side dish you enjoy.

Serves 4.

Cook's Note:  We learned about Montreal steak seasoning when living in Canada.   It is a nice mixture of chili peppers and spices, sometimes with a slight smokey note to it.  It is typically used with steak, but I find it pairs nicely with other meats and fish.  I also think it pairs well with the fresh flavor of lemongrass.  I use here, a dried lemongrass powder fromThai Kitchens.