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Grouper Piccata with Capers

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 10 min Cook 15 min Total 25 min Method: STOVETOP Main: grouper

Lightly floured grouper is browned in a skillet and finished with a lemon-butter sauce with capers. The briny capers and tart lemon suit the mild, sweet fish. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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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.

Allergens: fish, wheat, milk

Equipment

  • large skillet
  • shallow dish
  • fish spatula
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 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

  1. 1. Scrub the lemons under running water before juicing. Rinse and chop the parsley.

  2. 2. 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.

  3. 3. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat until the butter foams.

  4. 4. 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.

  5. 5. Lower the heat to medium. Add the garlic and cook 30 seconds.

  6. 6. Pour in the broth and lemon juice and scrape up the browned bits. Simmer 2 to 3 minutes until reduced by about half.

  7. 7. 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.

  8. 8. Discard leftover flour that touched raw fish. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Making a quick pan sauce with lemon, butter, and the browned bits left in the skillet.

Affordable substitution

Use frozen tilapia or pollock fillets thawed in the refrigerator overnight.

Optional variation

Serve over buttered angel hair pasta or rice to catch the sauce.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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