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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
 
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29 comments:

  1. Sam Hoffer / My Carolina KitchenJanuary 2, 2013 at 6:18 AM

    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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  2. pamJanuary 2, 2013 at 6:48 AM

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

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    1. Big DudeJanuary 2, 2013 at 3:34 PM

      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.

      Delete
  3. UnknownJanuary 2, 2013 at 7:16 AM

    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. Big DudeJanuary 2, 2013 at 3:35 PM

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

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  4. Lea AnnJanuary 2, 2013 at 7:46 AM

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

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    1. Big DudeJanuary 2, 2013 at 3:36 PM

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

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  5. Cathy at Wives with KnivesJanuary 2, 2013 at 7:55 AM

    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. Big DudeJanuary 2, 2013 at 3:38 PM

      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. Tricia @ saving room for dessertJanuary 2, 2013 at 12:06 PM

    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. Big DudeJanuary 2, 2013 at 3:39 PM

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

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  7. Inspired by eRecipeCardsJanuary 2, 2013 at 3:37 PM

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

    and pretty plating!

    Dave

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    1. Big DudeJanuary 2, 2013 at 3:40 PM

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

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  8. DavidJanuary 2, 2013 at 4:35 PM

    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. Roz | La Bella Vita CucinaJanuary 2, 2013 at 5:02 PM

    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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  10. SavoringTime in the KitchenJanuary 2, 2013 at 8:27 PM

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

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    1. Big DudeJanuary 3, 2013 at 10:27 AM

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

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  11. VagabondeJanuary 2, 2013 at 9:36 PM

    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. Big DudeJanuary 3, 2013 at 10:28 AM

      Thanks for stopping by and leaving a comment.

      Delete
  12. GeorgeJanuary 2, 2013 at 10:37 PM

    This is looks absolutely delicious.

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  13. ChrisJanuary 3, 2013 at 2:03 PM

    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. Karen (Back Road Journal)January 3, 2013 at 3:09 PM

    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. MarjieJanuary 5, 2013 at 5:11 PM

    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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