Grouper Piccata Recipes

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

EASY FISH PICCATA

Steps:

• Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
• To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
• In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
• To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
• Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
• Garnish with parsley and red pepper flakes, if using. Serve immediately!

GROUPER FILLET WITH PICCATA SAUCE

Steps:

• Dry fish fillets with paper towel.
• Heat olive oil in pan.
• Cook fish fillets over medium heat until fish has turned opaque and flakes, approximately 2-3 minutes on each side. Transfer fish to a warm serving platter.
• Add chives, capers, lemon juice, brandy (or cognac), mustard, and butter to the pan. Cook for 30 seconds, whisking constantly.
• Whisk in chicken broth. Stir until sauce is smooth and has reduced slightly, approximately 2-3 minutes.
• Return fish to pan and coat fish with sauce.
• Plate fish and pour additional sauce from pan over the fish.
• Enjoy!

GROUPER PICCATA

Steps:

• Season the fish with salt and pepper, coat with flour, shaking to remove any excess. Heat the oil in a 12-inch cast-iron skillet, add the fish and sauté for 2 to 2 1/2 minutes or until lightly browned. Then turn carefully and sauté on the other side for 2 to 2 1/2 minutes or until light brown. Remove the fish and place on a warm platter on the bottom rack in a 200-degree oven. Add the garlic to the skillet and sauté for 10 about seconds, then add the wine to the skillet, stirring with a wooden spoon to scrape up the yummy browned bits. Simmer until reduced by half, stir in the chicken stock and the juice of 1/2 of the lemon. Simmer until reduced by half again, adding the capers and simmering for about 1 minute at the end, then remove from the heat and add the butter, stirring until melted. Stir in the fresh parsley, spoon out the sauce over the fish and garnish w/thinly sliced lemon (the half you have left from above).

GROUPER PICCATA

Steps:

• Cook grouper in 1 T butter in a skillet. Season with salt and pepper and set aside. Sauce Boil broth and wine and reduce by 1/2 about 3 min. Whisk together flour and water and add to stock. boil while stirring 1 minute. Remove from heat and add butter , lemon juice, parsley, capers, salt and pepper to taste Pour sauce over grouper and serve

GROUPER PICCATA RECIPE - (3.5/5)

Steps:

• 1. Sprinkle the grouper fillets with salt and pepper and then dredge on all sides in the flour. Melt the 2 Tbsps butter and olive oil in a large skillet over medium-high heat. Add the fillets to the skillet and cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet. 2. Add the lemon juice and wine to the skillet, scraping browned bits from the pan. Cook for 2 minutes or until slightly thickened. Remove from heat. Stir in the remaining butter, capers, and parsley. Serve sauce over fish.