Grouper Piccata Recipe

Prep the fish

Pat the grouper fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. If fillets are thicker than 3/4 inch, butterfly or gently flatten to even thickness for even cooking.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 2 tbs milk. In a third bowl, combine grated Parmesan, breadcrumbs, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper.

Dredge the fillets

Lightly coat each seasoned fillet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the Parmesan-breadcrumb mixture to form an even crust on both sides. Place crusted fillets on a rack or tray and let sit 5–10 minutes to adhere.

Pan-sear the fish

Heat a large skillet over medium-high heat and add 3 tbs olive oil. When oil shimmers, add fillets crust-side down (don't overcrowd; cook in batches if needed). Sear 3–4 minutes without moving until crust is golden brown. Carefully flip and add 1 tbs butter to the pan; baste the tops for another 2–3 minutes until fish registers 135–140°F (or flakes easily). Transfer to a warm plate and tent with foil while you finish the sauce.

Brown the butter

Wipe the skillet used for the fish clean and return to medium heat. Add 6 tbs unsalted butter and melt, swirling occasionally. Continue cooking until the butter foams and then turns a deep golden brown with a nutty aroma (watch carefully—it can go from brown to burnt quickly). Remove from heat momentarily to prevent over-browning.

Build the sauce

Add the minced shallot to the warm pan and return to medium-low heat; cook 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant. Pour in 1 tbs white wine (or chicken stock) and use a wooden spoon to deglaze the pan, scraping up any browned bits. Stir in the drained capers and the 3 tbs lemon juice. Return the pan to very low heat and swirl to combine. Taste and season with 1/2 tsp kosher salt and 1/4 tsp black pepper as needed. Stir in chopped parsley just before serving.

Finish

If needed, return the plated fillets to the skillet for 30–60 seconds per side to warm and coat lightly with sauce, spooning sauce over the fillets. Alternatively, spoon the browned butter caper sauce generously over each fillet on the plate.

Cook the potatoes

Place potato cubes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Mash and season

Drain potatoes well and return to warm pot over low heat for 30 seconds to evaporate excess moisture. Add 3 tbs butter and mash until mostly smooth. Stir in warmed milk and 2 tbs cream (if using) until desired consistency is reached. Season with 1 tsp kosher salt and 1/2 tsp black pepper, taste and adjust. Keep warm until plating.

Blanch the beans

Bring a large pot of salted water to a rolling boil. Add the haricot verts and blanch 2–3 minutes until tender-crisp and bright green. Meanwhile, prepare an ice bath. Drain the beans and immediately plunge into the ice bath to stop cooking. Drain and pat dry.

Finish and season

Heat 1 tbs olive oil in a sauté pan over medium heat. Add the drained beans and sauté 1–2 minutes just to reheat and coat with oil. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon zest (optional). Toss and keep warm until serving.

Divide mashed potatoes among 4 warm plates, placing a Parmesan-crusted grouper fillet atop or beside the potatoes. Spoon the browned butter caper sauce over the fish and a little onto the plate near the potatoes. Arrange a handful of haricot verts alongside. Garnish with chopped parsley (from sauce) and a lemon wedge. Serve immediately.