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Grouper Picatta

Servings 4 servings


  • 4 6-ounce grouper or snapper fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup gluten-free all-purpose flour
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup white wine
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley


  • Sprinkle grouper fillets with salt and pepper. Dredge fillets on all sides in flour. Melt 2 tablespoons butter and olive oil in a large skillet. Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.
  • Add lemon juice and wine to skillet, scraping browned bits from the pan. Cook 2 minutes or until slightly thickened. Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley. Serve sauce over fish.