Posts Tagged ‘grouper’

Recipes for Guys Who Don’t Cook So Good

Wednesday, November 9th, 2016
Grouper Piccata

Grouper Piccata

Recipes for Guys Who Don’t Cook So Good

By  The Spoiled Spouse

Like many men of a certain age, I grew up in a home where Mom cooked a majority of the meals and those cooked by Dad involved a great deal of red meat, charcoal briquettes, and flammable liquid.  I inherited the cooking gene from my father. I refined it somewhat during college by including large doses of ground beef and Ramen noodles.

Fast forward thirty years, and I find myself married to a wonderful cook who, unfortunately, must work several evenings during the week. She and I no longer appreciate the fine culinary qualities associated with the barbecue and Ramen diet. In an effort to avoid starvation and bad blood work, I began to look for recipes that matched my love’s skill but generally allowed me the freedom to observe my favorite sporting events during preparation. So, I will periodically present a recipe which has quality that far exceeds the effort that went into the preparation. Please enjoy!

Grouper Piccata

Grouper is a meaty, white fish found off the gulf coast of Florida. Any other fish with similar texture can be substituted.


  • 1 lb. grouper fillets
  • 4 tbsp. butter
  • ½ cup flour
  • Pinch of salt
  • Pinch ground pepper
  • 4 tbsp. olive oil
  • ½ cup dry white wine
  • 2 tbsp. lemon juice
  • ¼ cup capers
  • 1 tbsp. fresh chopped parsley

Cut grouper into 4 small pieces. Mix salt and pepper with flour. Dredge fillets in flour until coated.

Heat olive oil and 2 tbsp. butter in medium high heat. Brown fillets on each side. 4-5 minutes per side. Place grouper on warm dish.

Add wine, capers, lemon juice, and remaining butter in the pan. Stir with spoon to scoop up the small pieces of browned coating.

Neatly arrange filets on plates and cover with sauce and parsley.

Serve with white rice and your favorite green vegetable.

Pour the remaining wine in your best crystal and enjoy with your appreciative partner!

Editor’s Note: Once or twice per month Spoiled Spouse  will share a recipe with us. I’m hoping the next recipe is a gumbo.

Here is a new favorite cookbook:

She's the Best!

She’s the Best!

Pistachio-Crusted Grouper with Lavender Honey Sauce

Tuesday, July 3rd, 2012

Frenchy's Rockaway Grill on the beach.

One of the many advantages of living in Florida is access to fresh grouper. There is a famous restaurant in Clearwater called Frenchy’s Rockaway Grill that makes the most amazing fried grouper sandwich. I treat myself when I am there, but have discovered a few tasty alternatives that are low in fat/calories and high in deliciousness!

You have to start with the highest quality grouper. We always buy fish at Cox’s seafood on Dale Mabry when we are looking for the freshest fish. The original recipe comes from Cooking Light – Fresh Food Fast, but as I have made adjustments as I usually do.


5 tablespoons dry breadcrumbs     5 tablespoons finely chopped shelled pistachios

4 (6-ounce) or 2 larger grouper fillets      1/4 teaspoon freshly ground black pepper

2 large eggs slightly beaten (you can use only the whites if you wish)

Lavender Honey Sauce     Lemon Wedges     Lavender sprigs for garnish

1.  If you are cooking inside preheat oven to 450 degrees. We cooked the fish in a sprayed pyrex dish and used the guidelines in The Weber Cookbook to cook it on indirect heat until flakey. Do not over cook.

2. Combine breadcrumbs and pistachios in a shallow dish. Sprinkle the fish with pepper. Dip the fillets in the egg and then the pistachio mixture. I really packed on the coating! Place in the prepared pyrex dish and cook about 15 minutes until fish flakes easily. Drizzle with Lavender Honey sauce and serve over Jasmine rice with lemon wedges. Enjoy!

Pistachio crusted grouper


Lavender Honey Sauce

2 tablespoons butter     2 tablespoons lavender honey     1 tablespoon fresh lemon juice

Combine above ingredients in a small saucepan over low heat stirring constantly until all ingredients are melted and smoothly combined.  Yield: about 1/4 cup