Grouper Piccata (Quick & Easy Recipe)

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Growing up and living in the Tampa Bay area, seafood is always on the menu!  This recipe is one of my favorite ways to prepare fish, it is easy to make and so delicious. Grouper is a wonderful fish that is mild with a flaky texture, making it ideal for a light lemony sauce. 

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• Prep time: 5 minutes
• Cooking time: 15 minutes
• Total time: 20 minutes
• Servings: 4
• Preparation level: Beginner +

Ingredient Notes

• White fish fillets: Grouper, sea bass, or tilapia are the most popular used. For best results, use fresh fish but you can substitute frozen fillets. Completely thaw the fillets before cooking.
• Dry white wine: Sauvignon blanc, pinot grigio, or chardonnay. Chicken broth and vegetable broth are great substitutions for white wine in a lemon caper sauce.

Step-by-Step Instructions

• Rinse the fish and pat dry with a paper towel. Season the fillets with a pinch of salt and black pepper. Heat the olive oil in a large skillet over medium heat.  
• Dredge fillets in the flour to coat and shake off the excess flour. Place fish in the heated skillet.  

• Cook fillets until fish has turned opaque and is golden brown flipping halfway through. Transfer fish to a warm serving platter.
• Add lemon zest, lemon juice, garlic, and white wine to the drippings in the skillet.  

• Simmer until the sauce cooks down by half, stirring constantly and scraping up any brown bits in the skillet.  Stir in the butter and capers. Heat until the butter melts, stirring constantly.
• Return the fish fillets to the skillet.  Cook a few minutes, until the fish flakes easily.  

•  Place grouper fillets on serving plates and spoon the sauce over the top and sprinkle with chopped fresh parsley.

For complete measurements and cooking time, see the recipe card below.

Laura Belle’s Tips

1. Pat the grouper dry before cooking. Removing excess moisture helps the fish develop a light golden crust instead of steaming in the pan.
2. Use a light flour coating. A thin dusting of flour helps the fish brown beautifully and also helps thicken the lemon butter sauce slightly.
3. Don’t overcook the grouper. Grouper cooks quickly. Depending on the thickness, it usually meeds about 3-4 minutes per side. Fish should be opaque and flake easily with a fork.
4. Use fresh lemon juice. Fresh lemon juice gives the sauce its bright, clean flavor that make piccata so delicious.

What to Serve with Fish Piccata

Pair this grouper piccata with:

• Roasted Brussels sprouts – Adds a nutritious crunch.
• Rice Pilaf– Perfect for soaking up flavors.
• Side salad – A fresh, light contrast to the crispy chicken.
• Steamed Broccoli – Made with only a handful of ingredients, this easy recipe is ready in under 15 minutes.
• Mashed Potatoes – From Inspired Taste.

If you love piccata sauce, check out my delicious chicken piccata recipe. It’s easy and light.

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Yield: 4 servings

Grouper Piccata – Easy Recipe

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This is one of my favorite ways to prepare fish, it is easy to make and so delicious. Grouper is a wonderful fish that is mild with a flaky texture, making it ideal for a light lemony sauce. 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1-pound grouper fillets
• A dash of salt and black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons extra virgin olive oil
• Fresh lemon juice – half of a lemon
• 1 tablespoon lemon zest
• ​1 clove garlic – minced
• 1/4 cup dry white wine – sauvignon blanc, pinot grigio, or chardonnay
• 4 tablespoons of butter – unsalted and at room temperature
• 3 tablespoons capers – drained
• Optional garnishes – lemon slices and chopped fresh parsley

Instructions

1. Rinse the fish and pat dry with a paper towel. 
2. Season the fillets with a pinch of salt and black pepper.
3. Heat the olive oil in a large nonstick skillet over medium heat.  
4. Add the flour to a shallow dish.
5. Dredge fillets in the flour mixture to coat and shake off the excess flour.
6. Place fish in the heated skillet.  
7. Cook fillets until fish has turned opaque and is golden brown approximately 2-3 minutes on each side. Transfer fish to a warm serving platter.
8. Add lemon zest, lemon juice, garlic, and white wine to the drippings in the skillet.  
9. Simmer until the pan sauce is reduced by half, stirring constantly.  Stir in the butter and capers.
10.  Heat until the butter melts, stirring constantly.  
11. Return the fish fillets to the skillet.  Cook for 2 to 3 minutes or until the fish flakes easily.  
12. Sprinkle with chopped fresh parsley.  Place the fish on serving plates and spoon the sauce over the top.

Notes

For a complete quick weeknight dinner, serve grouper piccata on a bed of rice or pasta and a hot vegetable like steamed broccoli or roasted Brussels sprouts.

Fresh or frozen fish fillets can be used.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 512Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 84mgSodium: 349mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 31g

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