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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Pan-Grilled Grouper with Green Olive Cream Sauce

(Photo Below)
1 jalapeño pepper, finely chopped
4  6-ounce grouper fillets
1/2 cup rice flour
  kosher salt to taste
  fresh ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cubed and chilled
1 teaspoon fresh lemon juice
1 tablespoon flat-leaf parsley, chopped
1/4 cup green olives, sliced
3 tablespoons capers, drained
4 strips cooked bacon, crumbled

Season fillets with salt and pepper and dredge in rice flour. Heat oil and butter in a large sauté pan over medium heat. When butter foams, add fillets; cook 4 minutes per side or until opaque in center. Transfer fillets to a platter and keep warm. To make the sauce, add the wine and shallot to saucepan; bring to a boil over medium heat and cook until reduced by 1/2. Add the cream and cook sauce until just thickened. Reduce heat to low; add cubed butter a little at a time whisking until blended into a smooth sauce. Stir in lemon juice, parsley, olives, capers, and bacon. Spoon the sauce over the fillets and serve.

4 servings

Nutritional Value Per Serving
Calories 605, Calories From Fat 370, Total Fat 42g, Saturated Fat 21g, Trans Fatty Acid 1g, Cholesterol 148mg, Total Carbohydrates 18g, Protein 37g, Omega 3 Fatty Acid 0.18g

Look for "Fresh from Florida" ingredients at your grocery store.

Pan-Grilled Grouper with Green Olive Cream Sauce Download High-Resolution Image (JPG)

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