Lemon Caper Grouper Recipe

Mediterranean Grouper gritsandpinecones.com

WEBNov 9, 2020 · This recipe for Mediterranean Grouper features delicate, flakey grouper fillets that are quickly pan-seared in a skillet and then …

1. In a small saucepan over low heat, combine the lemon zest and juice, olives, capers, and three tablespoons of olive oil. Stir to combine, and keep warm. Do not bring to a boil. Do not boil.
2. Pat the fillets dry with a paper towel and season with salt and pepper.
3. Add the remaining tablespoon of olive oil to a large nonstick skillet over medium-high heat. When the pan is hot, place the fillets top-side down in the pan and cook three minutes on each side for a total of six minutes. This is for a one-inch-thick fillet. If your fillets are thicker or thinner, they may take more or less time.
4. Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.

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PanSeared Grouper with Lemon Caper Sauce

WEBMar 13, 2021 · Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the …

1. Pat grouper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
2. Place the fillets in the pan and cook about 3-4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
3. After flipping, divide the remaining 1 TB butter over both fillets.Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
4. Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

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