Pan Grilled Grouper with Green Olive Cream Sauce

Pan Grilled Grouper with Green Olive Cream Sauce
Easy - for beginners Serves: 4


Grouper Recipes by Uncle Gene


  • 4 6-ounce Florida 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 Florida shallot, finely chopped
  • 1 tablespoon heavy cream
  • 1/2 cup unsalted butter, cubed and chilled
  • 1 teaspoon fresh Florida lemon juice
  • 1 tablespoon Florida 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.

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