Grouper Picatta

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Sprinkle grouper fillets with salt and pepper. Dredge fillets on all sides in flour. Melt 2 tablespoons butter and olive oil in a large skillet. Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet. Add lemon juice and wine to skillet, scraping browned bits from the pan.

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Stir together mayonnaise, pepper, and salt in a large bowl. Dip fish in mayonnaise mixture; dredge in panko, shaking off excess. Cook fish in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Remove from skillet. Add lemon juice and wine to skillet, scraping skillet to loosen browned bits.

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Step 1. 1. Sprinkle the grouper fillets with salt and pepper and then dredge on all sides in the flour. Melt the 2 Tbsps butter and olive oil in a large skillet over medium-high heat. Add the fillets to the skillet and cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet. 2.

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Preheat the oven to 375°. In a small bowl, mix together 1/4 salt, 1/2 teaspoon black pepper, the garlic and onion powder, paprika and oregano. Rinse the grouper filet (s) and pat them dry with a paper towel. Place them in a large baking dish lined with olive oil. Season the grouper with the spice mixture.

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Preheat oven to 425 degrees F. Dredge the fillets in the seasoned flour. Heat the oil in a heavy bottomed pan that is oven safe. (I use a ridged griddle pan which works great for this.) Sear the grouper on both sides for a minute or two over medium high heat. Place the pan with the fillets in the oven and set the timer for 20 minutes.

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Step 2. Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid.

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Gently shake excess flour. In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish).

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In a small bowl, whisk the salt, pepper, paprika, garlic powder, and oregano. Pat the grouper bites dry, then generously coat them with the spice mixture. Pour the flour onto a plate or wide dish. Lightly dredge each piece of the seasoned fish through the flour. In a large skillet, heat the olive oil over medium high heat.

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Hot tips: Get it to go and eat outside at the many tables along the bay between Grand Marlin and Captain Anderson's. One meal is often enough for two people. Be sure to get a reservation. Grand Marlin's famous grouper piccata is very close to the top of our bucket-list bites in Panama City Beach. One of the best pieces of fish we've ever eaten.

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Prepare Delicious Grouper Piccata. Line a cookie sheet with parchment paper and spray with non stick cooking spray. Preheat oven on bake to 400. Mix the flour, salt, cayenne and pepper on a paper plate. Dredge the fillets thru the flour. Dip the fillets in the beaten egg. Dredge the fillets back through the flour.

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Remove fish from the pan to a serving plate and cover with foil. To the same pan, over medium heat, add a ¼ C. of minced shallots and 1 minced clove of garlic and quickly stir.

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How to cook Grouper Fillet with Piccata Sauce. Dry fish fillets with paper towel. Heat olive oil in pan. Cook fish fillets over medium heat until fish has turned opaque and flakes, approximately 2-3 minutes on each side. Transfer fish to a warm serving platter. Add chives, capers, lemon juice, brandy (or cognac), mustard, and butter to the pan.

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Grouper Piccata. Season fish with salt. Melt 1 tablespoon butter in a non-stick pan over medium-high heat. Sear fish till opaque halfway through, 4 to 5 minutes. Add remaining butter and melt, then flip the fish and cook through, 3 to 4 more minutes. Transfer fish to warm plates.

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Dredge each seasoned grouper fillet in the flour, shaking off any excess. In a skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the coated grouper fillets and sear for about 3-4 minutes on each side, or until they develop a golden-brown crust.

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Scrape the bottom of pan to loosen any brown bits. Allow to cook for about a minute. You will notice the sauce will start to thicken just a bit. Remove the pan from the heat. Add in the last tablespoon of butter, the capers and a few tablespoons of fresh parsley. Stir to combine. Pour the piccata sauce over the fish.

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Preheat oven to 400 degrees. Heat oil in non stick - oven safe skillet. Season fish with salt and pepper, then dredge in flour. Shake off any excess flour, then place in skillet. Cook about 4 minutes on each side, till crispy golden brown. Once fish is browned, add wine, lemon and butter to hot pan. Let simmer for about a minute or so.