Seared Grouper with Japanese Vinaigrette

Recipe created by Chef Keane Amdahl of Coastal Seafoods

1. Combine ginger, shoyu or soy sauce, seasoned rice wine vinegar, green onion, sesame seeds, and 4 tablespoons vegetable oil to a mixing bowl and whisk to combine. Reserve until needed.
2. Season grouper fillets with salt and pepper.
3. Pre-heat a skillet over medium-high heat and add 2 tablespoons vegetable oil.
4. Add the grouper portions skin side down and cook for 2-4 minutes depending on thickness. Fish should look about 2/3 of the way cooked. Flip and cook an additional 2-3 minutes or until the fish is cooked through and at an internal temp of around 145°F.
5. Serve fish with rice, a side salad, or sautéed greens and spoon over the dressing.