Ingredients
2-4 large grouper filets
Salt and pepper to taste
1/3-1/2 cup flour
1/4 - 1/3 cup olive oil
1 clove garlic, minced
1/2 cup dry white wine
1/3-1/2 cup chicken stock
1 lemon
2-3 tablespoon drained capers
1/2 stick unsalted butter
2 tablespoons finely chopped fresh parsley
Preparation
Season the fish with salt and pepper, coat with flour, shaking to remove any excess.
Heat the oil in a 12-inch cast-iron skillet, add the fish and sauté for 2 to 2 1/2 minutes or until lightly browned.
Then turn carefully and sauté on the other side for 2 to 2 1/2 minutes or until light brown.
Remove the fish and place on a warm platter on the bottom rack in a 200-degree oven.
Add the garlic to the skillet and sauté for 10 about seconds, then add the wine to the skillet, stirring with a wooden spoon to scrape up the yummy browned bits.
Simmer until reduced by half, stir in the chicken stock and the juice of 1/2 of the lemon.
Simmer until reduced by half again, adding the capers and simmering for about 1 minute at the end, then remove from the heat and add the butter, stirring until melted.
Stir in the fresh parsley, spoon out the sauce over the fish and garnish w/thinly sliced lemon (the half you have left from above).
