Pan-Seared Grouper with Beurre Blanc — Silky French Elegance for Your Home Kitchen | CookNoted

Ingredients

• 4 medium medium shallots, finely minced
• 1/3 cup dry white wine (such as Sauvignon Blanc)
• 1/4 cup seasoned rice vinegar
• 1 tsp fresh Meyer lemon juice
• 1 stick unsalted butter, room temperature, cut into 1-inch pieces
• 2 6-ounce skinless grouper fillets (about 1-inch thick)
• coarse salt and freshly ground black pepper
• all-purpose flour, for dusting
• 2 tbsp extra-virgin olive oil