Buttery Grouper

Prep time: 20 minutes | Cook time: 50 minutes | Serves 4 to 6
2 pounds (907 g) grouper
2 tablespoons extra-virgin olive oil
1 fennel bulb, thinly sliced
2 celery stalks, thinly sliced
6 shallots, skinned and chopped
Salt and freshly ground black pepper, to taste
4 ounces (113 g) butter, cut into small chunks
2 teaspoons chopped fresh dill

  1. Remove the fine membrane covering the grouper. Remove the central bone
    (if the fish is not already deboned), and cut the fish into 1½-inch-thick
    diagonal slices.
  2. In a Dutch oven over medium heat, heat the olive oil. Add the fennel, celery,
    and shallots, and cook until they begin to soften. Transfer to a small bowl.
  3. Brown the fish in the oil and transfer to a plate. Return the vegetables to the
    pot, then lay the fish on top. Season with salt and pepper.
  4. Cover the Dutch oven and cook over a low heat for 5 minutes. Transfer the
    vegetables to a serving platter, and cover to keep warm. Cover the Dutch
    oven, and cook the fish for 30 to 40 minutes, or until tender.
  5. Transfer the fish to the serving platter with the vegetables.
  6. Place the Dutch oven back over the heat. Return the liquid to a boil, and stir
    in the butter. Add the dill and cook, stirring until thickened. Season with salt
    and pepper, and pour the butter sauce over the fish.