Wednesday, June 1, 2011

Grouper with Lemon Caper Butter

Here is another recipe that I found in the Two Dudes One Pan cookbook and it has become a go-to recipe for those nights when I just want a simple, easy way to cook a nice piece of fish.  I love grouper and usually all I have with it is a small salad.  The first couple of times I made this recipe I had a hard time because I lack a certain virtue of patience that evidently I was born without.  I kept trying to flip the fish before it was ready and the whole thing would fall apart on me.  What I have found is that when I put the fish in the skillet, I set the kitchen timer for 4 minutes and don't touch the fish until the timer goes off.  Then I do the same thing when I flip it to the next a side note, I am working on the patience thing, but really that may just be a lost cause!

Grouper with Lemon Caper Butter

4 (6-8 oz) skinless grouper fillets
2 teaspoons kosher salt
4 tablespoons unsalted butter
1/4 cup capers, rinsed if salt packed; drained if brine packed
2 lemons, halved
2 teaspoons finely chopped fresh flat leaf parsley

Sprinkle all sides of the fish fillets with the salt.  Melt 2 tablespoons of the butter in a stainless skillet over medium high heat.  Add the fish and sear until it is opaque halfway through, 4 to 5 minutes.  Add the remaining two tablespoons of butter to the skillet and, once it is melted, flip the fillets and sear on the second side until completely cooked through and the fillets slightly resist semi firm pressure when pressed, another 3 to 4 minutes.  Transfer the fish to plates.  Add the capers to the hot skillet and let them sizzle for 15 seconds (if they don't sizzle, place the skillet over medium high heat for 30 seconds or until they start to sizzle).  
Squeeze the lemon juice over the capers, sprinkle with the parsley and stir to combine.  
Drizzle the lemon caper butter over the fillets and serve immediately.  Serves 4.
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1 comment:

  1. Yummy. I have made this several times and my hubby and toddler love it