Wednesday, January 2, 2013

Grouper In Caper Sauce

Bev wanted fish in lemon-butter-caper sauce and we usually use lake caught crappie for it, but I had a piece of grouper I wanted to try.  We had some store bought asparagus in the fridge and decided to cook it in the same sauce as the fish, in hopes of giving it a little flavor.

I got the melted butter into a skillet along with some minced garlic and lemon juice and dusted both sides of the fish with Emeril's Essense. 

Since the fish was pretty thick, I started it and the asparagus at the same time - normally would have added the fish later.  This is after flipping and the addition of the capers.

Here it is on the serving platter with some garlic bread - this was also Bev's bread day. 

The grouper worker very well in this dish, but it is hard to beat it battered and deep fried.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

12/23/12 meal date
 

29 comments:

  1. I would much prefer this to battered and deep fried. Looks great Larry and I love that it's all in one skillet.
    Sam

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    1. Thanks Sam - I like one pan meals as well.

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  2. I've never tried Emerll's essence - is it worth trying to find it?

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    1. Pam - It's his version of creole seasoning and the recipe is readily available on line, even in many of his recipes. We keep one per the recipe and another with more cayenne. We use it as our blackening seasoning as well.

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  3. lol.. yes, battered and deep fried always seems to win, doesn't it? With that said, the fish looks perfect and I know it was still really good, even without the deep frying... I mean it's got a butter sauce on it!!!

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    1. Thanks Jenn and I have to admit we really like this sauce for fish.

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  4. Battered and fried always seem to perk up any meal. :) This looks good Larry. Lemon + capers = delicious.

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    1. Thanks LA - it's our favorite sauce for sauteed fish.

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  5. I don't think I have ever tried grouper. I know I would love it the way you prepared it, Larry. Battered and fried sounds delicious too. Happy New Year.

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    1. Cathy - With all of the great fish you have access to, I wouldn't worry to much about trying grouper :-)

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  6. I love grouper and that looks like a nice piece of fish! Asparagus is perfect for this - hope you had a great New Years Larry - hope 2013 is filled with fun and adventure.

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    1. Thanks Tricia - they worked well together. Hope 2013 is great for you as well.

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  7. As Julia says.... M'mmmm Butter!

    and pretty plating!

    Dave

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    1. Thanks Dave - Butter and bacon make most things better don't they.

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  8. Larry, That is one very fine looking dinner!! Sign me up! Simple, healthy and elegant looking too... Take Care, Big Daddy Dave

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  9. This is perfect for increasing more fish into my diet without frying (which I just love) . . . but sautéed fish in this sauce is perfect! Happy New Year to both of you!

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    1. Thanks Roz - it's a favorite of ours

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  10. Wonderful meal! Perfect with asparagus. I need to try some Emeril's Essence next time we have fish!

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    1. Essence is a regular spice for our fish and our blackening seasoning.

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  11. I saw your blog on Big Daddy Dave and came to have a look. That grouper sure looks good but I like your heading photo even more. For New Year at home when I was growing up (in Paris, France) we always had fresh oysters. Now that I live in the Deep South I usually cook hoppin’ John on New Year (for good luck…) I’ll come back to look at more of your good cookin’.

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    1. Thanks for stopping by and leaving a comment.

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  12. This is looks absolutely delicious.

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  13. Before clicking on the title, I misread it as "gopher in caper sauce" and I hoped you were kidding. I mean, it is East TN and all but....... (ha ha)

    Hope y'all are having a good 2013.

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  14. Larry, Your fish dinner sounds perfect to me. I love butter, capers and lemon on seafood...it is such a perfect combination.

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  15. I bought 6 jars of capers recently for no good reason, so I added a half jar to my Shrimp Scampi for New Year's Day dinner. Of course, Dan referred to them as "green deer poop" but had to admit he liked them. I think I'll try them with my fish next Monday. Thanks for the idea.

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