Pan Seared Grouper with a White Wine Lemon Butter Sauce with Capers and Artichoke Hearts

This is a delicious and easy entrée for date night or for a dinner party. The sauce can be made ahead and all you have to do is sear the grouper, when ready to serve top with the sauce and you have a restaurant quality meal in no time.  Lemon Infused Extra Virgin Olive Oil is being used and can be purchased on-line at Spicewood Food Company.  I love using infused oils because it has a smoother flavor that a drizzle of juice from a fresh lemon just won’t do and you will be delighted with the flavor and the gourmet quality it adds to any dish you create. Ingredient amounts will serve two.


2 – 3 to 4 oz. grouper fillets, skin removed
1 tablespoon of Lemon Infused Extra Virgin Olive Oil or regular olive oil and lemon juice
1 tablespoon of olive oil
A sprinkle of kosher salt
1 tablespoon of olive oil or regular olive oil and lemon juice
1 tablespoon of shallots, finely diced
2 tablespoons of white wine
1- 14 oz. can of artichoke hearts, rinsed, drained and quartered
2 tablespoons of Smart Balance brand butter or regular butter
2 tablespoons of capers


Rinse and drain grouper fillets and refrigerate. To make sauce, heat olive oil in a small skillet over medium high heat. Add shallots and sauté until slightly browned. Add wine and deglaze the skillet. Add artichokes, butter and capers. Stir until melted and well combined. Lower heat to keep warm while making the grouper making sure it does not burn.

In a medium sized skillet heat olive oil and lemon infused olive oil over medium high heat. Add grouper and cook for about 3 to 4 minutes or until golden brown, flip and cook on the second side for 3 to 4 minutes or until golden brown. Once both sides are a crisp golden brown add sauce to skillet and simmer until aromatic about a minute. Plate by placing each fillet on a plate, evenly distribute the artichoke caper mixture over each fillet and serve.

Suggested Beverage

Try Fleur du Cap Chardonnay (Western Cape, South Africa), Pomelo Sauvignon Blanc (California), Excelsior Chardonnay (South Africa) or Flensburger Brauerei Weizen Wheat Beer (Germany) with lemon wedges.

6 responses to “Pan Seared Grouper with a White Wine Lemon Butter Sauce with Capers and Artichoke Hearts”

  1. David Smith says:

    Great Recipe!! Didn’t have any artichoke hearts but still tasted wonderful with fresh grouper. A little butter added to the skillet while cooking the grouper enhances the browning and flavor.

  2. stuart says:

    This looks very exciting. we’ll be trying it tonight!
    Thank you.

  3. Mary says:

    Where do you do with the salt in this recipe? Not mentioned.

    • Julie says:

      Hi Mary, sorry it was left out, but use the salt to season the fish and the sauce to taste. Hope this helps and have a great day!

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