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Grouper Piccata

I love fresh fish, and grouper is my absolute favorite. It’s light and doesn’t have a strong fish taste. My favorite place to purchase fresh fish is Independent Seafood in Georgetown. It is a locally owned and operated seafood market that has been in existence for more than 75 years in historic downtown Georgetown offering fresh shrimp and fish daily. This dish is a keeper, and will definately be going in the new cookbook!

You will need:

2 5oz grouper fillets

1/3 cup chicken broth

1 tsp butter

2 tbsp capers

1 tsp Dijon mustard

juice from 1/2 lemon

2 tbsp olive oil

1 tbsp minced shallot

Dry fish fillets with paper towel. Heat olive oil in pan. Cook fish fillets over medium heat until fish has turned opaque, approximately 2-3 minutes on each side. Transfer fish to a plate. Add shallot, capers, lemon juice, mustard, and butter to the pan. Cook for 60 seconds, whisking constantly. Whisk in chicken broth. Stir until sauce is smooth and has reduced slightly, approximately 2-3 minutes, add more broth if it gets too thick. Return fish to pan and coat fish with sauce and warm the fish back up.

Plate fish and pour additional sauce from pan over the fish.

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