mediterranean grouper with lemon-caper wine sauce

Name: Mediterranean Grouper with Lemon-Caper Wine Sauce
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 - grouper fillets, 6- to 8-oz each (scamp or red snapper can be used if grouper isn't available); 1 teaspoon(s) sea salt; 1 teaspoon(s) black pepper; 2 tablespoon(s) olive oil; 2 large lemons, zested and juiced (you need 1/4 cup juice and about 2 tbsp zest); 2 tablespoon(s) capers, rinsed; 1 clove(s) fresh garlic, minced; 1/2 cup - white wine; 1 handful - flat-leaf parsley, finely chopped; 1 large lemon, cut into 4 wedges

(2 RATINGS)

16 Pinches 3 Photos

Vickie Parks

Renton, WA

Updated on Jun 6, 2018

This is a classic recipe that's a favorite of those following the Mediterranean diet. There are multiple variations of Mediterranean Grouper, and this one makes use of fresh lemons and capers that are grown throughout the Mediterranean region...even Malta! It's a healthy and tasty dish that's so quick to prepare. It makes a great entree choice when entertaining company because the sauce is delectable and rounds out the main dish quite nicely. Add a side dish of roasted potatoes and a fresh-baked Mediterranean Olive Bread, and you have a fantastic dinner that you and your guests will love.

Rate

prep time 15 Min

cook time 10 Min

method Saute

yield 4 serving(s)

Ingredients

4 - grouper fillets, 6- to 8-oz each (scamp or red snapper can be used if grouper isn't available)
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons olive oil
2 large lemons, zested and juiced (you need 1/4 cup juice and about 2 tbsp zest)
2 tablespoons 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

How To Make mediterranean grouper with lemon-caper wine sauce

Step 1

Season fillets with salt and pepper.

Step 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.
Step 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.
Step 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.
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