Ophelia's dishes up Pan Fried Grouper in a Lemon-Caper Butter Sauce

Summer is the perfect season to really dive into fish. Ophelia's Chef Bobby Stearns demonstrates how to pan-fry grouper, a mild fish with a more meatier texture.


Pan Fried Grouper in a Lemon-Caper Butter Sauce

Seasoned Flour
2 cups all purpose flour
1-teaspoon kosher salt
1-teaspoon black pepper
1-teaspoon lemon pepper
½ teaspoon cayenne pepper
½ teaspoon granulated garlic

1 8-ounce piece of fresh, boneless and skinless grouper
½ ounce vegetable oil for frying in sauté pan

Pan Sauce
2 tablespoons butter
1-teaspoon capers
juice from 2 lemons
1-ounce heavy cream
2-ounces white wine
pinch of salt and pepper


Heat oil in medium sauté pan until it starts to smoke. Reduce heat to medium. Dredge grouper in seasoned flour. Place in hot sauté pan. Cook for 3 - 4 minutes on each side, or until golden brown. Add butter to pan with grouper. Let melt and continue to cook. Add white wine, lemon juice, salt, pepper and capers. Keep cooking for an additional 2 minutes. Then remove grouper and add heavy cream to pan sauce. Keep cooking until sauce bubbles and reaches desired consistency. Once done, pour pan sauce over grouper and serve with desired starch and vegetables.


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