Grouper Fillets With Lemon Butter Caper Sauce
1 to 1 1/2 pounds grouper fillets
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter, divided
1/2 cup dry white wine
2 tablespoons capers, drained
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice
1 tablespoon fresh chopped parsley
Rinse fillets under cold water and pat dry with paper towels. Cut into
serving-sized pieces if necessary.
Blend flour, salt and pepper on a large plate. Turn fillets in flour t
o coat both sides.
Heat 2 tablespoons butter in a 12-inch skillet over Medium-High heat.
Sautèacute; fillets 3 minutes per side until lightly browned; remove t
o a warm plate.
Add wine to the skillet, stirring to deglaze skillet. Bring to a boil
and heat 2 minutes. Add capers and pepper and heat through.
Whisk 1 tablespoon butter into sauce until smooth. Blend in lemon juic
e and parsley. Drizzle sauce over fish and serve immediately