GROUPER PICCATA

Ingredients

  • 4-6, 4 oz. pieces of Grouper (skinless)
  • 1/2 C AP Flour
  • 1 TBLS rice flour (can sub with corn starch)
  • 3 TBLS butter
  • 1 TBLS olive oil
  • Kosher salt/Pepper
  • 1/2 C fresh lemon juice
  • 1 TBLS butter
  • 1/2 C white wine (I used a Pinot Grigio from Impero Wines)
  • 2 TBLS capers
  • fresh chopped parsley
  • fresh lemon slices
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I love Piccata anything…but this recipe for Grouper Piccata may just be one of my favorites. You can definitely substitute Grouper for any white fish…like cod or flounder. You could also make this a Chicken Piccata recipe using the same techniques below…use pounded down pieces of boneless chicken breast. This is a super simple recipe that will WOW a crowd and can be finished in about 20 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. pieces of fish per person.

Heat to medium-high, the three tablespoons of butter and the olive oil. Season the fish on both sides with kosher salt and pepper. Combine the two flours in a small bowl. Dredge the fish in the flour mixture.

Depending on the thickness of the fish…it will take about 5 to 7 minutes per side to fully cook and to brown on both sides. Try not to “touch” the fish while it is cooking…just allow it to sear on one side, then flip only once. Once fish is fully cooked, remove from pan and place on serving dish.

Add the fresh lemon juice and wine to the pan. Scrape 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 pan from heat and add in the last tablespoon of butter, the capers and few tablespoons of fresh parsley.

Remove pan from heat and add in the last tablespoon of butter, the capers and few tablespoons of fresh parsley.

Serve immediately with linguine or rice. You can also serve on top of my Parmesan Risotto. ENJOY!

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