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1 Tbs. olive oil
4 6 ounce skinless grouper fillets
1/2 cup chicken stock
1/2 lemon, cut into 1/4 inch slices and halved
1 tsp. capers, drained
1 Tbs. unsalted butter
1 tsp. parsley, minced
Heat oil in a heavy nonstick skillet over medium high heat. Sauté grouper 3-4 minutes per side or until fish flakes easily. Transfer to a platter. Cover and keep warm. Stir stock, lemon and capers into skillet. Simmer 2 minutes. Remove from heat. Add butter and parsley and stir until butter is melted. Serve sauce over grouper.
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