"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grouper Piccata Recipe

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This recipe for Grouper Piccata, by , is from The McConnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jim McConnell

Category:
Category:

Ingredients:  
Ingredients:  
1 pound fresh grouper
cup all-purpose flour
Pinch of salt and pepper
3 tablespoons olive oil
1 egg, beaten
cup white wine
Zest and juice from one lemon
1 garlic clove, minced
cup (1/2 stick) butter
3 tablespoons capers
Salt and pepper to taste

Directions:
Directions:
Preheat the oven to 350 degrees. Rinse the fish and pat dry. Mix the flour with a pinch of salt and a pinch of pepper in a shallow dish. Heat the olive oil in a nonstick skillet over medium heat. Dip the fish in the beaten egg and dredge in the flour mixture to coat. Place in the skillet. Sear for 1 to 2 minutes on each side until golden brown. Place the fish on a baking sheet, reserving the drippings in the skillet. Bake for 5 to 7 minutes or until the fish is nearly cooked through. Add the wine, lemon zest, lemon juice and garlic to the reserved drippings in the skillet. Simmer until the mixture is reduced by half, stirring constantly. Stir in the butter and capers. Heat until the butter melts, stirring constantly. Return the fish to the skillet. Cook for 2 to 3 minutes or until the fish flakes easily. Sprinkle with salt and pepper to taste. Place the fish on two serving plates and spoon the sauce over the top.

Personal Notes:
Personal Notes:
Jim got this recipe from a Tampa Cookbook blog.

 

 

 

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