Grouper Piccata

Grouper Piccata

2 pounds grouper fillet, at least 1 inch thick
3 tablespoons seasoned flour
2 tablespoons olive oil
3 tablespoons butter, room temperature
1 to 2 tablespoons all-purpose flour
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley

Preheat oven to 425 degrees F.

Dredge the fillets in the seasoned flour. Heat the oil in a heavy bottomed pan that is oven safe. (I use a ridged griddle pan which works great for this.) Sear the grouper on both sides for a minute or two over medium high heat. Place the pan with the fillets in the oven and set the timer for 20 minutes.

To Prepare the Sauce:
In a small pot, add the wine, broth, and lemon juice. Heat until bubbling. Reduce the heat until simmering.
Mix the flour into the 3 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the capers and parsley. Season with salt and pepper as needed.
Check your grouper after 20 minutes to ensure it is properly cooked. The fillets should flake easily with a fork, but remain moist.
Once they are done, serve with a little piccata sauce on top, and garnish with extra parsley for color.

About Chef Judy Thomas

Judy Thomas is a chef in Key West. She is joyfully learning to catch and cook fish native to the Key West area and loves to experiment with new recipes. She owns Gourmet-Your Way, an on premise catering company. She offers cooking classes/parties in your home where friends can meet for a relaxed evening, drink wine, learn new culinary skills, and enjoy a great meal. She also does on premise catering for those who want to have a party without all the work. Judy can be reached at gourmetyourway@yahoo.com or by calling 305-906-1498.

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