MEDITERRANEAN GROUPER WITH LEMON-CAPER WINE SAUCE

Mediterranean Grouper with Lemon-Caper Wine Sauce image

Provided by Vickie Parks

Categories Fish

Time 25m

Number Of Ingredients 10

4 grouper fillets, 6- to 8-oz each (scamp or red snapper can be used if grouper isn't available)
1 tsp sea salt
1 tsp black pepper
2 Tbsp olive oil
2 large lemons, zested and juiced (you need 1/4 cup juice and about 2 tbsp zest)
2 Tbsp capers, rinsed
1 clove fresh garlic, minced
1/2 cup white wine
1 handful flat-leaf parsley, finely chopped
1 large lemon, cut into 4 wedges

Steps:

1. Season fillets with salt and pepper.
2. Heat oil in a large skillet. When hot, add the fillets with the skin side down, and cook 3 to 5 minutes or until the bottom is nicely browned and a light golden tone.
3. Turn fillets over, and add 1/4 cup lemon juice, 1 to 2 Tbsp lemon zest, capers, garlic and wine. Cover the pan (in case the pan sauce spatters), and cook 4 to 6 minutes or until fillets until done and the flesh is firm and flakes easily when tested with a fork.
4. Arrange fillets on 4 individual plates, and pour the lemon/caper wine pan sauce over each fillet. Garnish servings with chopped parsley and lemon wedge, and serve immediately.