Grouper Piccata

3 tbsp. Olive oil
4   8 oz. Grouper, Fillets
1 1/2 cups Bread crumbs, seasoned
1 Egg
1/8 cup Heavy whipping cream
1/8 cup White wine (Chardonnay)
4 tbsp. Butter (1/2 stick)
1 small jar Capers
Gravy flour

In a small bowl, beat egg. Dip grouper fillets in egg and coat well with bread crumbs. Heat olive oil in large sauté pan. Place grouper in pan over medium heat. Cook until fish is flaky, turning once. Transfer to plate and keep warm.
Meanwhile, in a small pot over medium heat, melt butter.
Add cream, lemon juice and white wine. Using a whisk, blend together well.
Add pepper to taste. Allow to come to a soft boil and remove from heat.
Add gravy flour to desired consistency. Pour over grouper and sprinkle with capers. Angel hair pasta with pesto sauce is a great side dish for this meal!

Peter and Michelle Pierson         


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