Grouper Piccata

• 2-4 large grouper filets
• Salt and pepper to taste
• 1/3-1/2 cup flour
• 1/4 - 1/3 cup olive oil
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 1/3-1/2 cup chicken stock
• 1 lemon
• 2-3 tablespoon drained capers
• 1/2 stick unsalted butter
• 2 tablespoons finely chopped fresh parsley

1. Season the fish with salt and pepper, coat with flour, shaking to remove any excess.
2. Heat the oil in a 12-inch cast-iron skillet, add the fish and saute for 2 to 2 1/2 minutes or until lightly browned.
3. Then turn carefully and saute on the other side for 2 to 2 1/2 minutes or until light brown.
4. Remove the fish and place on a warm platter on the bottom rack in a 200-degree oven.
5. Add the garlic to the skillet and saute for 10 about seconds, then add the wine to the skillet, stirring with a wooden spoon to scrape up the yummy browned bits.
6. Simmer until reduced by half, stir in the chicken stock and the juice of 1/2 of the lemon.
7. Simmer until reduced by half again, adding the capers and simmering for about 1 minute at the end, then remove from the heat and add the butter, stirring until melted.
8. Stir in the fresh parsley, spoon out the sauce over the fish and garnish w/thinly sliced lemon (the half you have left from above).

grouper filets, salt, flour, olive oil, clove garlic, white wine, chicken stock, lemon, capers, butter, fresh parsley

Taken from www.epicurious.com/recipes/member/views/grouper-piccata-50056501 (may not work)