Grouper Piccata
We happened upon some grouper which wasn't overly expensive so we decided to try it. I might have gone a little overboard with the capers, hence some of them on the wild rice too.
Season your grouper with salt and pepper on both sides. Next dredge the grouper in a mixture of flour and corn starch. Sear grouper fillets in a hot pan with olive oil for 2 minutes on each side to get a crust and set aside. Don't sear grouper till it is completely cooked through. The idea is to just get a crust on the outside. Next make your piccata sauce with olive oil, butter, white wine, and drained capers.
When piccata sauce is reduced add the grouper fillets back into sauce and ladle sauce over the grouper fillets so they absorb the sauce and finish cooking. Serve immediately with sides of your choice. I had pre-prepared wild rice and asparagus. Delicious but I'm not convinced the price of grouper is worth it compared to other light flaky fish.
When I visit Florida relatives, I always want to go to a seafood restaurant and get grouper. It can even be a sandwich, and I'm happy. But the prices there have gone up also. Over-fishing I'm told.
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