Grouper Francese Recipe

Cooking Instructions

1. 1

   Prepare the Grouper

   Rinse the fresh grouper fillets under cold water and pat them dry with paper towels. Season each fillet with salt and black pepper on both sides.

2. 2

   Prepare the Battering Station

   In a shallow dish, add the all-purpose flour for dredging. In another bowl, whisk together the eggs, milk, and a pinch of salt until well combined.

3. 3

   Batter the Fish

   Dredge each seasoned grouper fillet first in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it is well coated.

4. 4

   Cook the Grouper

   In a large skillet, heat the olive oil over medium heat. Once hot, add the battered grouper fillets in batches, cooking for about 3-4 minutes per side until golden brown and cooked through. Remove the fillets and set them aside on a plate.

5. 5

   Make the Sauce

   In the same skillet, reduce the heat to low and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and lemon juice, stirring to combine. Let the sauce simmer for about 5 minutes until it reduces slightly.

6. 6

   Serve the Dish

   Return the cooked grouper fillets to the skillet, spooning the sauce over them to coat. Cook for another 1-2 minutes to heat through. Garnish with chopped parsley before serving.