Fresh Grouper with Key Lime Cilantro Butter | Chef Judi

Fresh Grouper with Key Lime Cilantro Butter | Chef Judi  


Key Lime-cilantro Butter:

  • 1 stick softened French or Irish butter
  • 1 teaspoon fresh lime juice
  • 1 teaspoon lime zest
  • ¼ cup minced fresh cilantro
  • Splash hot sauce
  • 1 shallot minced


  • 2 seven-ounce grouper filets
  • 1 teaspoon olive oil
  • 1 teaspoon canola oil
  • Fresh ground sea salt and fresh ground black pepper

Daikon radish  and cucumber slaw: 

  • 1 cup julienned cucumbers
  • ½ cup julienned red peppers
  • 2 peeled carrots julienned
  • 1 cup daikon radish peeled and julienned
  • 2 TBSP. rice vinegar
  • 2 TBSP fresh squeezed lime juice
  • Fresh minced cilantro
  • 1 TBSP. sugar
  • 1 TBSP. gluten free soy sauce
  • ½ teaspoon sesame oil


  • Combine ingredients for key lime butter. Chill in refrigerator (I often make a double batch to have extra butter for a grilled chicken dinner later that week.)
  • Preheat oven to 400 degrees. Season grouper with salt and pepper and Coastal seafood blend (St. Armand’s Spice & Tea Exchange)
  • Heat the oils in a large skillet just until oil begins to smoke.  Add grouper top side down and cook about 2 minutes, until fish is crisp on top.
  • Do not turn over.
  • Place skillet in oven for another 6 minutes until grouper is cooked through but still moist.
  • Remove from oven and top with chilled key lime cilantro butter.
  • Top with Daikon cucumber slaw and serve.

 Copyright 2018 WWSB. All rights reserved. 

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at