Lemon Caper Grouper
Meaty, mild and marvelous, Atlantic grouper is everyone’s favorite: Fine for fingers, great on the grill, or — in this case — gently sautéd in a lemon-butter-caper sauce. It’s a fast fix from fridge to fork but the flavor lingers long after you’ve swallowed that last delicious bite. Come get a few fillets and try this.
1 1/2 lb Fresh grouper fillet
3/4 cup All-purpose flour
1 tsp Kosher Salt
1 tsp Ground black pepper
3 tbsp Unsalted butter, divided
1/2 cup White wine
2 tbsp Non-pareil capers, drained
2 tbsp Fresh lemon, juiced
1 tbsp Fresh Italian parsley, chopped
Rinse fillets under cold water and pat dry with paper towels.
Blend flour, salt and 1/2 teaspoon pepper on a large plate. Turn fillets in flour to coat both sides.
Heat 2 tablespoons butter in a 12 inch skillet over medium-high heat.
Sauté fillets 3 minutes per side or until lightly browned; transfer to a warm plate.
Add wine; stir to deglaze skillet.
Bring to a boil and heat 2 minutes. Add capers and remaining pepper and heat through.
Whisk 1 tablespoon butter into sauce until smooth. Blend in lemon juice and parsley.
Drizzle sauce over fish and serve immediately.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755