GROUPER FILLETS W/LEMON BUTTER CAPER SAUCE
By á-3273
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4.3/5
(4 Votes)
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Ingredients
- 1 to 1 1/2 Lb group fillets (trout, flounder, red drum)
- 3/4 C flour
- 1 t salt
- 1/2 t pepper
- 3 T butter divided
- 1/2 C dry white wine
- 2 T capers drained
- 1/2 t black pepper
- 2 T fresh lemon juice
- 1 T fresh chopped parsley
Details
Servings 4
Preparation
Step 1
Rinse fillets under cold water and pat dry. Cut into serving sized pieces if necessary
Blend flour, S&P on large plate. Turn fillets in flour to coat both sides
Heat 2 T butter in 12" skillet over medium-high heat. Saute fillets 3 minutes per side til lightly browned; remove to a warm plate.
Add wine to the skillet, stirring to deglaze skillet. Bring to a boil & heat 2 minutes. Add capers & pepper & heat through.
Whisk 1 T butter into sauce til smooth. Blend in lemon juice & parsley. Drizzle sauce over fish & serve immediately
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