Entrée: Italy – Piccata di Cernia (Grouper Piccata)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 12 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 grouper fillets (6–8 oz (170–225 g) each)
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging)
3 tbsp (45 ml) olive oil
3 tbsp (42 g) unsalted butter
1 / 3 cup (80 ml) dry white wine or fish/vegetable stock
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) capers, rinsed
2 tbsp (8 g) chopped fresh parsley

Show original ingredient measurements

4 grouper fillets (6–8 oz / 170–225 g each)
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging)
3 tbsp (45 ml) olive oil
3 tbsp (42 g) unsalted butter
1 / 3 cup (80 ml) dry white wine or fish/vegetable stock
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) capers, rinsed
2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season fillets with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat olive oil and 1 tbsp (15 ml) butter in a skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until golden and just done; transfer to a warm plate.
3. Add white wine or stock to the skillet to deglaze, scraping up browned bits; reduce slightly.
4. Stir in lemon juice, capers, and remaining butter; simmer 1–2 minutes to blend.
5. Return fillets to the pan briefly to warm and coat with sauce.
6. Sprinkle with parsley and serve immediately.

1. Season fillets with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Add fillets and cook 3–4 minutes per side until golden and just done; transfer to a warm plate.
3. Add white wine or stock to the skillet to deglaze, scraping up browned bits; reduce slightly.
4. Stir in lemon juice, capers, and remaining butter; simmer 1–2 minutes to blend.
5. Return fillets to the pan briefly to warm and coat with sauce.
6. Sprinkle with parsley and serve immediately.