{
  "id": "CAT01-R34",
  "slug": "cat01-r34-grouper-piccata-with-capers",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r34-grouper-piccata-with-capers.html",
  "title": "Grouper Piccata with Capers",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 10,
  "cook_time_minutes": 15,
  "total_time_minutes": 25,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "grouper",
  "vegetarian": false,
  "allergens": [
    "fish",
    "wheat",
    "milk"
  ],
  "ingredients": [
    "1.5 pounds grouper fillets, about 3/4 inch thick",
    "1/3 cup all-purpose flour",
    "1/2 teaspoon salt",
    "1/4 teaspoon black pepper",
    "2 tablespoons olive oil",
    "3 tablespoons butter",
    "2 garlic cloves, minced",
    "1/2 cup chicken or vegetable broth",
    "3 tablespoons fresh lemon juice",
    "2 tablespoons capers, drained",
    "2 tablespoons fresh parsley, chopped"
  ],
  "directions": [
    "Scrub the lemons under running water before juicing. Rinse and chop the parsley.",
    "On a board used only for raw fish, pat the grouper dry and season with the salt and black pepper. Dredge in the flour and shake off the extra.",
    "Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams.",
    "Cook the fish 3 to 4 minutes per side until golden and opaque, and it flakes easily with a fork. Fish should reach 145°F. Move to a warm plate.",
    "Lower the heat to medium. Add the garlic and cook 30 seconds.",
    "Pour in the broth and lemon juice and scrape up the browned bits. Simmer 2 to 3 minutes until reduced by about half.",
    "Turn off the heat. Stir in the capers and the remaining 2 tablespoons of butter until creamy. Spoon over the fish and top with parsley.",
    "Discard leftover flour that touched raw fish. Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Cook grouper to 145°F or until opaque and it flakes easily with a fork. Use a separate board for raw fish and throw away the used dredging flour. Scrub lemons under running water before juicing.",
  "skill_taught": "Making a quick pan sauce with lemon, butter, and the browned bits left in the skillet.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}