Grouper Piccata Rice
Pan-seared white fish fillet with lemon-caper piccata sauce served over tender rice. Dish features swappable fish protein and rice varieties for flexible preparation.
Ingredients
Method
Cook rice according to package directions; set aside and keep warm.
Pat fish fillets dry with paper towels. Season both sides with salt and black pepper.
Pour flour into a shallow bowl. Dredge each fillet lightly on both sides, shaking off excess.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Place fillets in the skillet and cook for 4–5 minutes per side until golden and cooked through (internal temperature 145°F). Transfer to a plate.
Add remaining 1 tbsp olive oil to the skillet. Add minced garlic and cook for 30 seconds until fragrant.
Pour in lemon juice and vegetable broth, scraping up any browned bits from the pan. Bring to a simmer.
Add capers and simmer for 2 minutes. Remove from heat and whisk in butter until melted and incorporated.
Divide cooked rice among bowls or plates. Top each portion with one fillet.
Pour piccata sauce over the fish. Garnish with fresh parsley and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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