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!
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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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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[…] I have been making this Lemon Chicken recipe for almost 14 years. For me, it is one of those menu items that you probably thought you could never replicate at home…well you CAN! It’s one of my no-fail, go-to recipes that is super quick, and so easy to prepare. From start to finish you can have a fabulous meal for four in about a half hour and under $20. You will probably never order Lemon Chicken at a restaurant ever again. Want this dish using fish? Try my Grouper Piccata! […]
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