1 to 1 1/2poundsgrouper fillets,
1/2cupdry white wine,
2tablespoonsfresh lemon juice,
1tablespoonfresh chopped parsley,
1Rinse fillets under cold water and pat dry with paper towels. Cut into serving-sized pieces if necessary.
2Blend flour, salt and pepper on a large plate. Turn fillets in flour to coat both sides.
3Heat 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.
4Add wine to the skillet, stirring to deglaze skillet. Bring to a boil and heat 2 minutes. Add capers and pepper and heat through.
5Whisk 1 tablespoon butter into sauce until smooth. Blend in lemon juice and parsley. Drizzle sauce over fish and serve immediately
No Nutritional Information Available