Simple Grouper Piccata Recipe
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.
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.
Tried this recipe?Let us know how it was!