Easy - for beginners
Grouper Recipes by Uncle Gene
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.