Mediterranean Grouper With Lemon Caper Wine Sauce Food

MEDITERRANEAN GROUPER RECIPE

Steps:

• 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.
• Pat the fillets dry with a paper towel and season with salt and pepper.
• 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.
• Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.
• To serve, top the fish fillets with the olive mixture. Garnish with parsley and serve immediately.

FISH WITH LEMON, BUTTER, CAPER SAUCE

Steps:

• Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
• Cook the fish to your liking and remove to serving plates.
• Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

FISH WITH LEMON-CAPER SAUCE

Steps:

• Soak the capers in cold water for 20 minutes. Drain, rinse well, and then drain again; pat dry.
• Meanwhile, lightly season both sides of each fillet with salt and pepper.
• Heat a large, non-stick frying pan over medium heat. Add the butter and oil; let the butter melt completely.
• Add the fillets to the pan and cook 3-4 minutes on each side or until browned and just barely cooked through. With a spatula, remove to a warmed platter and set aside.
• Add the shallots and garlic to the pan and cook, stirring often, about 2 minutes.
• Add the wine and lemon juice and then raise the heat to medium-high. Boil for 2-3 minutes or until the sauce thickens slightly.
• Stir in the capers, parsley, and lemon zest. Season to taste with salt and pepper.
• Spoon sauce over the fillets and serve immediately.