Ingredients:

  • 4 (6 oz / 170 g) grouper fillets, skinless
  • 1/2 cup (65 g) all-purpose flour
  • 1 tsp (5 g) salt
  • 1/2 tsp (2 g) black pepper
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 g) unsalted butter, for searing
  • 3 tbsp (42 g) unsalted butter, for sauce
  • 1 tbsp (15 g) unsalted butter, cold, for finishing
  • 1 small shallot (30 g), finely minced
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 3 tbsp (45 ml) fresh lemon juice
  • 1 tbsp (15 g) lemon zest
  • 2 tbsp (30 ml) capers, drained and rinsed
  • 2 tbsp (8 g) fresh parsley, chopped

Instructions:

  1. Combine 1/2 cup (65 g) all-purpose flour, 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper in a shallow dish. Pat the grouper fillets completely dry with paper towels, then press each fillet into the flour mixture, shaking off any excess to ensure a thin coating.
  2. Heat 2 tbsp (30 ml) olive oil and 1 tbsp of the unsalted butter in a 12-inch skillet over medium-high heat until the butter foams.
  3. Carefully place the fillets in the pan. Cook for 3–4 minutes per side without moving them until they develop a rich brown, crispy crust and the internal temperature reaches 145°F (63°C). Remove the fish to a plate and set aside.
  4. In the same skillet, melt 3 tbsp (42 g) unsalted butter. Add 1 small minced shallot (30 g) and sauté for 1–2 minutes until translucent.
  5. Pour in 1/2 cup (120 ml) low-sodium chicken broth and 3 tbsp (45 ml) fresh lemon juice, scraping the bottom of the pan to release the brown bits. Simmer and reduce the liquid by half.
  6. Stir in 2 tbsp (30 ml) drained capers and 1 tbsp (15 g) lemon zest. Whisk in a small final knob of cold butter for a glossier finish.
  7. Return the seared fillets to the pan for 30 seconds, spooning the sauce over the top to glaze the fish.
  8. Remove from heat immediately and sprinkle with 2 tbsp (8 g) chopped fresh parsley before serving.