I love Piccata anything! However, this recipe for Grouper Piccata, may just be one of my new favorites. You can definitely substitute Grouper for any whitefish. Flounder, sole and trout are all great alternatives. Of course, do not forget the ultimate, Chicken Piccata. Basically, you will use the same techniques below on pounded out pieces of boneless chicken breast, instead of fish. This is an incredibly simple recipe that will WOW a crowd. Best part, this dish can be on your dinner table in just about twenty minutes!
If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and grab a few filets of super fresh fish. Plan on two 4oz. piece of fish per serving. Not local, they can ship to you! Be sure to have your fishmonger remove the skin.
Grouper is also superb blackened. If you have not yet had a chance to, check out my recipe for Blackened Grouper. You are going to love! Keep in mind, that in order to blacken properly, you will need a cast iron pan. This is my favorite from Lodge Cast Iron. I use it multiple times throughout the week.
HOW TO PREPARE GROUPER PICCATA
SEARING THE FISH
Heat to medium-high, the three tablespoons of butter and the olive oil in non-stick or cast iron pan. Season the fish on both sides with kosher salt and black pepper. Combine the AP flour and rice flour in a small bowl. Dredge the fish in the flour mixture.
Depending on the thickness of the fish, it will take about five to seven minutes per side to fully cook. Grouper tends to be a thicker fish than say, flounder. So, you will need to adjust the cooking time, accordingly. Be sure to brown on both sides of the fish.
As much as you are going to want to, try to refrain from touching the fish while it is cooking. Whitefish has the tendency to flake. Just allow it to sear on one side, then flip only once. Once fish is fully cooked and browned, remove from pan and reserve on a serving platter.
PREPARING THE PICCATA SAUCE
Add the fresh lemon juice and white wine to the pan you used to prepare the fish. Scrape the bottom of pan to loosen any brown bits. Allow to cook for about a minute. You will notice the sauce will start to thicken just a bit.
Remove the pan from the heat. Add in the last tablespoon of butter, the capers and a few tablespoons of fresh parsley. Stir to combine.
Pour the piccata sauce over the fish. Serve this amazing Grouper Piccata with a side of rice, steamed vegetables and lemon wedges. ENJOY!
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