Grouper Fillet with Piccata Sauce
Grouper Fillet all day! While Florida is definitely a quirky place to live (just google “florida man”)… it also comes with the benefits of AMAZING fresh fish.
I was lucky enough to grab some fillets from by brothers’ recent fishing trip, you can also find fresh grouper at your local fish market or your store’s frozen section. If you are unable to find this decadent fish, we left you a list of substitutes so that you can still enjoy this dish.
The best sauce for grouper highlights the delicate fish without taking over. In this recipe, we use a simple piccata type sauce with lemon and capers to create an easy meal that the family will love.
Oh, and this is a one pan dish! Hello empty dishwasher :-)
Pan Seared Grouper with Lemon Caper Sauce
How to choose good grouper:
Avoid strong fish smell.
It should have firm flesh that springs back when pressed.
How to store your grouper:
Immediately store grouper in the refrigerator until time to cook.
Cook within 24 hours of buying the grouper. It is best to buy (or catch!) the fish the same day you are cooking.
What does grouper taste like?
Grouper has a mild, slightly sweet flavor. It is a firm white fish with large flakes.
Can another fish be substituted?
You can substitute grouper for another firm white fish such as red snapper, Mahi Mahi, Sea Bass, or Halibut.
OR forget the fish all together and use chicken, scallops, or shrimp.
How to tell when the grouper is cooked?
The fish is done when it turns opaque and flakes easily with a fork.
How to Make the BEST Sauteed Grouper
Make sure to dry the fish with a paper towel before searing. This will help create a nice brown crust for the fish.
Don’t overcrowd the pan! Leave enough room in the pan so that none of the fillets are touching each other. This will help the fish cook evenly.