Grouper Piccata


By Kathryn Zahn

When I think about the West Coast of Florida, one of the first things that comes to mind is “Fish”.  There is never a shortage of fish here in the Tampa Bay area, and one of the best things is that you can get it fresh…catch it yourself or buy it right off the dock.

A while back ago we came upon one of the best “straight off the dock” fish markets while having lunch in Bradenton at The Cortez Kitchen, the Cortez Fish Market. They are located in the same parking lot and the prices are very very reasonable for the fish being so fresh.  We wandered into the market, and in addition to the fish they have a full array of spices.  My husband loves fish and I am constantly trying to think of new ways to cook it for him.  I spotted the lemons and knew that piccata was it. 

I am a personal fan of the recipe “Grouper Piccata” found on page 82 of Capture of Coast.  The recipe is easy and the fish is delicious.  Since then I have made this dish for my mother, my father-in-law, my next door neighbor and everyone has loved it…Hopefully you will too …. :O) Bon Appétit!

Grouper Piccata (Capture the Coast p. 82)

  • 1 pound fresh grouper
  • ½ cup all-purpose flour
  • Pinch of salt and pepper
  • 3 tablespoons olive oil
  • 1 egg, beaten
  • ¼ cup white wine
  • Zest and juice from one lemon
  • 1 garlic clove, minced
  • ¼ cup (1/2 stick) butter
  • 3 tablespoons capers
  • Salt and pepper to taste

Preheat the oven to 350 degrees.  Rinse the fish and pat dry.  Mix the flour with a pinch of salt and a pinch of pepper in a shallow dish.  Heat the olive oil in a nonstick skillet over medium heat.  Dip the fish in the beaten egg and dredge in the flour mixture to coat.  Place in the skillet.  Sear for 1 to 2 minutes on each side until golden brown.  Place the fish on a baking sheet, reserving the drippings in the skillet.  Bake for 5 to 7 minutes or until the fish is nearly cooked through.  Add the wine, lemon zest, lemon juice and garlic to the reserved drippings in the skillet.  Simmer until the mixture is reduced by half, stirring constantly.  Stir in the butter and capers.  Heat until the butter melts, stirring constantly.  Return the fish to the skillet.  Cook for 2 to 3 minutes or until the fish flakes easily.  Sprinkle with salt and pepper to taste.  Place the fish on two serving plates and spoon the sauce over the top.

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