Pat the grouper fillets dry with paper towels.

Season both sides of the fillets generously with salt and black pepper or JO Seasoning.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Add the grouper fillets to the hot skillet, skin-side down if the skin is on.

Cook for about 4-5 minutes without moving them, allowing a golden crust to form.

Carefully flip the fillets and cook for another 3-4 minutes on the other side, until the fish is opaque and flakes easily with a fork.

If they don't release easily, give them another 30 seconds. When they are ready to flip they will let you know!

Reduce the heat to medium.

Push the fillets to one side of the skillet and add the butter to the other side.

Once the butter has melted, add the minced garlic and cook for about 30 seconds, until fragrant.

Feel free to add capers here too. Adds some awesome flavor!

Pour the lemon juice and zest over the fish and garlic butter, tilting the pan to mix everything together.

Spoon the lemon butter sauce over the fish fillets to coat them evenly.

Transfer the grouper fillets to a serving plate.

Drizzle any remaining sauce from the pan over the fish.

Garnish with chopped fresh herbs.