Are you looking for a quick dinner option for your busy weeknights? This simple yet elegant grouper piccata is perfect for a quick weeknight dinner but sophisticated enough for special occasions. This dish brings a touch of elegance to your table with minimal effort, making it perfect for both a hectic Wednesday night or a leisurely Saturday dinner.
Why Grouper Picatta?
Grouper is a wonderful fish that's both mild and firm, making it ideal for the robust flavors of a piccata sauce. The simplicity of the flour dusting and quick pan-frying technique keeps the fish tender and juicy. The real magic, however, happens with the pan sauce—an irresistible combination of white wine, lemon juice, capers, and butter that melds beautifully to create a tangy and savory coating that complements the grouper perfectly. You can substitute Grouper with any firm white fresh fish will work nicely.
Perfect Pairings for Grouper Piccata
Serve this grouper piccata over a bed of light angel hair pasta or, for a low-carb option, alongside steamed vegetables like asparagus or a crisp green salad.
Time-Saving Tips
To make this dinner even more efficient, here are a couple of tips.
- Prep Ahead: Measure out your sauce ingredients and have them ready to go before you start cooking the fish. This cuts down on scrambling while the fish is cooking.
- One Pan: Using the same skillet for both the fish and the sauce enhances the flavors and reduces cleanup time.
Not only is it a stress-free meal option, but it's also a great way to impress your family or guests and promises to leave you feeling like you've just enjoyed a top-notch restaurant meal, all from the comfort of your own dining room. Give it a try and elevate your weeknight dinner to something truly special or try our Baked Lemon Garlic Grouper.
Simple Grouper Piccata Recipe
Ingredients
- 4 Grouper filets About 6 oz each (Any white fish fillets will work) If you have thick filets, butterfly them (cut them in half horizontally) to make them easier to cook
- Salt and freshly ground black pepper
- ¼ cup All-purpose flour or gluten free flour mixture (for dusting)
- 2 tablespoons Olive oil
- ⅓ cup Dry white wine I prefer Sauvignon Blanc or Pinot Grigio
- 2 tablespoons Fresh lemon juice
- ⅓ cup Chicken broth
- 2 tablespoons capers drained
- 2 ½ tablespoons unsalted cold butter
- Fresh parsley chopped (for garnish)
- Pinch of Salt
Instructions
- Prepare the Fish: Season the grouper fillets with salt and pepper. Dip fish in the flour, shaking off any excess flour.
- Cook the Grouper: In a large nonstick skillet, using medium heat, heat the olive oil. Add the fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.
- Make the Sauce: In the same skillet, deglaze the pan and add the white wine and lemon juice to get the brown bits off the bottom. Let it simmer on medium-high heat for 2 minutes to reduce slightly. Add the chicken broth and capers, and simmer for another 2 minutes cooking time.
- Finish the Dish: Stir in the butter until melted and the sauce is slightly thickened. Return the grouper fillets to the skillet and spoon the sauce over them. Cook for another minute to reheat the fish.
- Serve: Garnish with chopped parsley. For best results, serve immediately.
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