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 piece
s if necessary.
Blend flour, salt and pepper on a large plate. Turn fillets in flour to 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 to 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 juice and parsley. Drizz
le sauce over fish and serve immediately
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