Pan-Seared Grouper with Balsamic Brown Butter Sauce

This is the secret of restaurant-quality fish. The magic happens at the bottom of the pan, where the fish forms an even crispy crust. Sauce makes a deal.
Preheat the oven to 425 degrees. Dry the fish with paper towels and let it stand at room temperature for 10 minutes. Sprinkle the fillet with salt and pepper.Heat the oil in a large nonstick skillet over medium-high heat. Carefully place the fillets, top side down, in the hot oil. Cook for 3-4 minutes or until the edges are lightly browned. Put the pan in the oven.Bake at 425 ° C for 4-5 minutes or until the fish is opaque. Remove the pan from the oven and place the fish, fried side up, on a platter.Wipe the pan thoroughly. Saute the butter in a skillet over medium-high heat for 2 to 2 1/2 minutes or until the butter begins to turn a golden brown. Pour the butter into a small bowl. Whisk in the vinegar, shallots and lemon juice. Season with salt and pepper.ROASTING is BEST for almost any type of fish, but it's easiest for hard fillets that are at least 1/2 inch thick, such as sea bass, halibut, sea bass, and striped bass.EXPERT ADVICE: Make sure the pan is hot before adding the fish. During cooking, press lightly with a spatula for even roasting.