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Grouper with Lemon-Caper Butter Recipe

Grouper with lemon capers

Those fat and sugar-stuffed holidays are behind us and it’s time to put away the sweets and eat healthfully. Chefs Jon Shook and Vinny Dotolo, Ambassadors for All-Clad cookware, have come up with this easy and delicious fish recipe. They used the All-Clad d5 Brushed Stainless-Steel Fry Pan for this recipe.

Recipe courtesy of by Chefs Jon Shook and Vinny Doto and All-Clad cookware www.all-clad.com

Grouper 2 with Lemon-Caper Butter

This easy-does-it recipe calls for just a few simple ingredients.

Grouper with Lemon-Caper Butter

Serves 4

(4) 6–8 ounce skinless grouper fillets* (3/4–1 inch thick)

2 teaspoons kosher salt

4 tablespoons (1/2 stick) unsalted butter

1/4 cup capers (rinsed if salt-packed; drained if brine-packed)

2 lemons, halved

2 teaspoons fresh flat-leaf parsley, finely chopped

*If you can’t find grouper, substitute with halibut. It will be a little flakier than the grouper and just as delicious.

Sprinkle all sides of the fish fillets with the salt.

Melt 2 tablespoons of the butter in a stainless skillet over medium-high heat. Add the fish and sear until it is opaque halfway through, 4 to 5 minutes. Add the remaining 2 tablespoons of butter to the skillet and, once it has melted, flip the fillets and sear on the second side until completely cooked through and the fillets slightly resist semi-firm pressure when pressed, another 3 to 4 minutes.

Transfer the fish to plates. Add the capers to the hot skillet and let them sizzle for 15 seconds (if they don’t sizzle, place the skillet over medium-high heat for 30 seconds or until they start to sizzle). Squeeze the lemon juice over the capers, sprinkle with the parsley, and stir to combine. Drizzle the lemon-caper butter over the fillets and serve immediately.**

** If the butter goes from dark brown to black while the fish is cooking, after plating the fish drain off the dark butter and add a fresh tablespoon of butter to the pan. It will melt quickly. Then proceed with sauce as described above.

All-Clad cookware is available at better cookware stores and online.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.