I truly enjoy eating simple, healthy, fresh food. Who doesn’t? I made this dinner the other night, and it was exactly what I needed. I must say that lately, my eating hasn’t exactly been the healthiest. We’ve been eating take out more than I’d like to admit, and then between get togethers and the summer holidays, you know how it is. So needless to say, I’m really trying to get it together, back to planning and cooking healthy meals for the family.
Anyway, back to the Grouper Piccata. I make this often using chicken cutlets, but never with fish. I have been trying to play “Use It Up” with my freezer lately, and I have lots of frozen fish that I pick up when its on sale. I prefer fresh, but for some reason don’t seem to find anything reasonably priced in the grocery stores. So I’ve been using frozen fish alot lately and am eating more of it…so whatever works right? If you can get it fresh, great, but if not the frozen stuff (I get it at Publix) is not bad at all.
I love broccoli rabe…I don’t really know many people other than those in my family who do. My husband can’t stand it, doesn’t like the bitter taste. When it’s in season, my grandfather grows a ton of it, and we have it all the time. It is so good with sausage and lots of garlic. Recently I saw in a magazine somewhere to use it with sausage in crusty Italian bread to make a sandwich…YUM. I’ll have to look for that and try it out (I think it might have been Rachel Ray).
I enjoyed my dinner with a glass (or two) of one of my new favorite wines…Nobilo Sauvignon Blanc. I am not even going to pretend that I know how to “talk” wine and describe it to you…all I know is that I really like this wine! My nephew introduced me to it a few months ago and I’ve gone through a few bottles since. I have learned that I enjoy drinking Sauvignon Blancs from New Zealand so I am always looking for new ones to try!
Seasoned Flour (for dredging - I season usually with salt, pepper, garlic powder - I use whole wheat flour)
Olive Oil (about 1-2 TB for the pan)
1/4 cup white wine
1 TB butter (you can use more, but I am trying to keep it healthy!)
juice from a lemon
1-2 tsp capers
For the broccoli rabe:
1 bunch of broccoli rabe
5-6 cloves garlic, sliced
salt, pepper, red pepper flakes
1-2 TB olive oil
Directions:
For the fish:
Preheat oven to 400 degrees.
Heat oil in non stick - oven safe skillet. Season fish with salt and pepper, then dredge in flour. Shake off any excess flour, then place in skillet. Cook about 4 minutes on each side, till crispy golden brown.
Once fish is browned, add wine, lemon and butter to hot pan. Let simmer for about a minute or so.
Add capers.
Place skillet into oven. Cook for about 10-15 minutes until fish looks flaky and sauce has thickened a bit.
For the broccoli rabe:
Cut stems off of broccoli rabe and rinse. Depending on your preference, you can cut once into smaller pieces or leave whole.
Heat oil in non stick skillet over medium heat. Add garlic and let cook for a few minutes to flavor up the oil. Add broccoli rabe and saute until cooked through. Add salt, pepper, and red pepper flakes to taste.
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And before I end this post I want to thank Lisa from Jersey Girl Cooks for giving me an E Award!! Her blog is one of the first cooking blogs I came across and I’ve been hooked on it ever since. She always has something delicious cooking in her kitchen! Thanks Lisa! 😉
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MMMMM.grouper picatta..I just made chicken picatta the other night!I love anything w/ a lemon sauce.Too bad no one other than me in my house likes seafood! Thanks for you comment on my blog! Stop by and visit anytime!!
I’ve never tried grouper piccata, only chicken, but I definitely want to give this a try. I love broccoli rabe as well but I think it is an acquired taste for some people. I just kept serving it until the complaints subsided 😉
Hi Pam! I think it would be great with tilapia…I would probably cook the fish 2-3 minutes per side because tilapia is a lot thinner than grouper…when cooking it keep an eye on it till it gets "transluscent white"…it will always cook a little more once you put it in the oven. You probably won't have to keep it in the oven for very long…5-7 minutes. Glad you enjoyed the grouper!!
Hi there and welcome to my kitchen! Here you'll find lots of food - mostly healthy, simple and fresh recipes you and your family will love. Pull up a stool and stay a while.
Congrats on your award and on another great dish.
Oh my goodness, Grouper Piccata?! That sounds wonderful, Aggie! Looks pretty too.
Congratulations on the award.
This sure is a healthy meal and it looks great. The broccoli looks so green and delicious. 🙂
MMMMM.grouper picatta..I just made chicken picatta the other night!I love anything w/ a lemon sauce.Too bad no one other than me in my house likes seafood!
Thanks for you comment on my blog! Stop by and visit anytime!!
I’ve never tried grouper piccata, only chicken, but I definitely want to give this a try. I love broccoli rabe as well but I think it is an acquired taste for some people. I just kept serving it until the complaints subsided 😉
Congratulations on your award! This grouper recipe looks terrific; anything piccata reels me in! Yum!
What time is dinner? YUM!
Can I do this with Tilapia? Any changes I should make in the cook time, etc?
I made it with Grouper a few weeks ago, and it is delicious! Thank you!
Hi Pam! I think it would be great with tilapia…I would probably cook the fish 2-3 minutes per side because tilapia is a lot thinner than grouper…when cooking it keep an eye on it till it gets "transluscent white"…it will always cook a little more once you put it in the oven. You probably won't have to keep it in the oven for very long…5-7 minutes. Glad you enjoyed the grouper!!
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