Entrée: Italy – Piccata di Cernia (Grouper Piccata)

Serving Size: 4

Approximate Time

Prep 8 min

Cook 12 min

Total 20 min

Ingredients

4 grouper fillets (6–8 oz / 170–225 g each)
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging)
3 tbsp (45 ml) olive oil
3 tbsp (42 g) unsalted butter
1 / 3 cup (80 ml) dry white wine or fish/vegetable stock
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) capers, rinsed
2 tbsp (8 g) chopped fresh parsley

Instructions

1. Season fillets with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until golden and just done; transfer to a warm plate.
3. Add white wine or stock to the skillet to deglaze, scraping up browned bits; reduce slightly.
4. Stir in lemon juice, capers, and remaining butter; simmer 1–2 minutes to blend.
5. Return fillets to the pan briefly to warm and coat with sauce.
6. Sprinkle with parsley and serve immediately.