4 grouper* filets (about the size of your hand)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup whole caper berries, rinsed
1/4 cup fresh parsley, chopped
Season grouper with salt and pepper. Dredge in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of grouper and cook for 3 minutes. When grouoper is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of gouper and brown both sides in same manner. Remove pan from heat and add grouper to the plate.
Into the pan add the lemon juice, stock, capers and caper berries. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the grouper to the pan and simmer for 5 minutes. Remove grouper to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over grouper and garnish with parsley.
* You can also use scamp or any other fish similar in texture and flavor.
