Serves 4
4 Grouper Fillets Each Weighing 8 to 10 Ounces, Skin and Pin Bones Removed
¼ Cup All-Purpose Flour
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Tablespoons XVOO
1 Tablespoon Unsalted Butter
½ Cup White Wine
3 Tablespoon Fresh Squeezed Lemon Juice
2 Tablespoons Small Capers
2 Tablespoons Unsalted Butter
Preheat oven to 425°F.
Combine the flour, salt and pepper in a dish. Dredge the Grouper fillets in the flour.
In a large sautéed pan melt 1 tablespoon butter with the XVOO over medium high heat. When the butter stops sizzling add the fillets to the pan, top side down (Shake off excess flour first). Cook the fillets until golden brown. Carefully flip the fillets and cook until golden brown on the second side: About 2 minutes per side. Transfer pan to the heated oven and roast for 4 or 5 minutes depending on the thickness of the fillets.
Remove from the oven and transfer the fillets to a warm serving platter and loosely cover with foil to keep warm. Over medium heat add the White Wine to the pan and reduce by half. Add the lemon juice and capers and reduce slightly. Remove the pan from the heat. Add 2 tablespoons butter and swirl until incorporated and a sauce has formed. Pour the sauce over the fillets and serve immediately.
