Grouper Piccata

1. 1

   Season the fish with salt and pepper, coat with flour, shaking to remove any excess.

2. 2

   Heat the oil in a 12-inch cast-iron skillet, add the fish and saute for 2 to 2 1/2 minutes or until lightly browned.

3. 3

   Then turn carefully and saute on the other side for 2 to 2 1/2 minutes or until light brown.

4. 4

   Remove the fish and place on a warm platter on the bottom rack in a 200-degree oven.

5. 5

   Add the garlic to the skillet and saute for 10 about seconds, then add the wine to the skillet, stirring with a wooden spoon to scrape up the yummy browned bits.

6. 6

   Simmer until reduced by half, stir in the chicken stock and the juice of 1/2 of the lemon.

7. 7

   Simmer until reduced by half again, adding the capers and simmering for about 1 minute at the end, then remove from the heat and add the butter, stirring until melted.

8. 8

   Stir in the fresh parsley, spoon out the sauce over the fish and garnish w/thinly sliced lemon (the half you have left from above).

No additional tips available.