Grouper Picatta
Cook Time
20-25 Mins.
Yield
2
RECIPE Ingredients
- ¼ cup O-Med Arbequina Olive Oil
- 2 Grouper Fillets, thawed and patted dry
- Kosher salt and freshly ground black pepper
- Granulated garlic
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter, cold, divided use
- ½ cup dry white wine
- Juice of 1 lemon, about 2 tablespoons
- 4 tablespoons capers, rinsed if salt-packed
- 2 tablespoons chopped flat-leaf parsley
- Lemon wedges, for serving
Recipe notes
This easy pan-seared grouper recipe is lemony and buttery with a piquant kick from capers. It is a bit lighter and tangier than a cream sauce, but the olive oil makes it smooth and flavorful. We used grouper, but any white fish can get the picatta treatment – try with your favorites.
RECIPE Preparation
- Pre-heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Meanwhile prepare the grouper. Season fillets on both sides with salt, pepper, and garlic. Place flour on a plate and coat each fillet on both sides, shaking off excess.
- When the oil is shimmering gently place the fillets in the pan without crowding. Cook until golden brown on both sides and just cooked through, about 2-3 minutes per side. Remove fish to a paper towel lined plate and tent with foil.
- To the same pan, add wine, lemon juice, and capers. Bring to a simmer and reduce by half. Cut remaining 3 tablespoons butter into small cubes. Reduce heat to low and whisking constantly, slowly add in butter a few cubes at a time waiting until they’ve fully incorporated to add more until sauce is thickened and emulsified. Taste for seasoning and add salt and pepper, if desired.
- Stir in parsley before spooning sauce over fillets and serve immediately with lemon wedges.
