Ingredients:

  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 (6 oz) grouper fillets
  • 3 tbsp unsalted butter
  • 3 tbsp fresh lemon juice
  • 2 tbsp non-alcoholic chicken broth
  • 2 tbsp drained capers
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Combine the ½ cup all-purpose flour, 1 tsp salt, ½ tsp black pepper, and ¼ tsp paprika in a shallow dish.
  2. Pat the 4 grouper fillets completely dry with paper towels and dredge each fillet in the flour mixture, shaking off any excess so only a thin veil remains.
  3. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a skillet over medium-high heat.
  4. Once the butter foams and sizzles, add the fillets and sear for 3–4 minutes per side until deep golden brown, flaky, and they reach an internal temperature of 145°F (63°C). Remove the fish to a warm plate.
  5. Lower the heat to medium and add 3 tbsp unsalted butter to the pan.
  6. Once melted, stir in 2 tbsp non-alcoholic chicken broth and 3 tbsp fresh lemon juice, scraping the bottom of the pan to release the browned bits.
  7. Stir in 2 tbsp drained capers and simmer for 2 minutes until the sauce thickens slightly and looks glossy.
  8. Stir in 2 tbsp chopped fresh parsley and spoon the sauce over the fish.