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.
Grouper with Lemon-Caper Butter
(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.