accessAtlanta

City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

How to Fillet a Grouper & Grouper Francaise Recipe

Filleting a whole fish can be intimidating, but we’ve made it easy with a step-by-step infographic and help from Ian Bailey of Atlanta Fish Market. You can buy whole fish or fillets at The Atlanta Fish Market’s retail store, and the price is comparable to other high-end grocery stores. The only difference? Their fish is delivered fresh every day. Ian’s favorite way to cook grouper is with a lemony, buttery francaise sauce. He shares the recipe below.

grouper infographic

Grouper Francaise Recipe

Ingredients:4_2_grouperFrancese

  • 2  fresh grouper fillets (butter flied if thick)
  • ½  cup all-purpose flour
  • ½  teaspoon salt
  • ¼  teaspoon fresh ground pepper
  • 4 large eggs beaten
  • 4 tablespoons of water
  • ½ pound salted butter
  • ½  cup chicken stock
  • ½ cup white wine
  • Lemon, to serve
  • Capers, for topping
  • Chopped parsley, for topping

Method:


  • 1.  Heat a non-stick skillet over medium high heat. Add oil and butter and heat until bubbly.

2.  Beat eggs and water together.

3.  Mix flour, salt, and pepper in a small bowl. Dredge fish fillets lightly, shake excess flour off, and place in egg wash.

4.  Cook 3-4 minutes on each side until golden brown and fish flakes with a fork. Remove from pan to a plate.

5.  Cut butter into small cubes and add salted butter, wine and stock to pan.

6.  Whisk until the sauce forms.

7.  Squeeze lemon and add capers to pan.

8.  Pour sauce over fish fillets. Garnish with parsley before served.

-By Alexa Lampasona for the Food & More blog

4 comments Add your comment

Baltisraul....

April 2nd, 2014
10:46 am

Looks like a great recipe and the picture is enticing. Make sure you have a good, sharp filet knife (ie: Dexter or Swibo brand names) and the job is made easy. If you see grouper cheeks on the menu, give them a try also.

HotlantaHobo

April 2nd, 2014
11:58 am

This recipe seems to be for at least 4 to 6 servings as the sauce yield would be around 2 cups, half of that being butter! I’d also think you’d want to reduce the wine somewhat to burn off the alcohol. It’s sort of a beurre blanc with chicken stock added but I’d use some quick fish stock instead made with Japanese fish soup powder (hon-dashi). And of course a fish fillet for each serving! This is close to what they serve at the Atlanta Fish Market and it’s one of my favorite dishes there.

Ptc Dawg

April 2nd, 2014
12:45 pm

Salt, pepper a little olive oil, over hot coals till done to your taste….

Road Scholar

April 2nd, 2014
5:12 pm

For Grouper on the grill, coat the thick fillet with olive oil so it does not stick to the grill. Pre melt 4-5 Tbl butter with garlic (1-2 cloves) oregano and basil, with very little salt and some pepper and steep the mixture in the microwave using multiple 20 sec runs. Put fillet on the grill with hickory chips smoking and baste with garlic butter mix. After 10 minutes, flip fish (One flip only-thick fillet also) and baste again. Cook/smoke 10 minutes. it’s done! Serve with any leftover garlic butter. As good or better than a beef steak!

Also place Grouper/Cod in hot pan with 1-2 Tbl butter and a little olive oil (helps the butter to not burn!) Saute fillet 10 min on low/med fire, flip and do 10 min max again. Can be undercooked. Remove fish, add white wine and capers, reduce, and replace fish in pan to finish. Fast and easy. Delish!

You can flour the fish, but if not done perfectly, the flour may become gumy when you deglaze the pan with white wine.