Florida Department of Agriculture and Consumer Services

Pan-Grilled Grouper with Green Olive Cream Sauce

Posted April 16, 2013 in Entrees, Grouper

Pan-Grilled Grouper with Green Olive Cream Sauce


  • 4 (6-ounce) grouper fillets
  • 1/2 cup rice flour
  • kosher salt to taste
  • fresh ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup white wine
  • 1 shallot, finely chopped
  • 1 tablespoon heavy cream
  • 1/2 cup unsalted butter, cubed and chilled
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon flat-leaf parsley, chopped
  • 1/4 cup green olives, sliced
  • 3 tablespoons capers, drained
  • 4 strips cooked bacon, crumbled


  1. Season fillets with salt and pepper and dredge in rice flour.
  2. Heat oil and butter in a large sauté pan over medium heat.
  3. When butter foams, add fillets; cook 4 minutes per side or until opaque in center.
  4. Transfer fillets to a platter and keep warm.
  5. To make the sauce, add the wine and shallot to saucepan; bring to a boil over medium heat and cook until reduced by 1/2.
  6. Add the cream and cook sauce until just thickened.
  7. Reduce heat to low; add cubed butter a little at a time whisking until blended into a smooth sauce.
  8. Stir in lemon juice, parsley, olives, capers, and bacon.
  9. Spoon the sauce over the fillets and serve.


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