{"id":4488,"date":"2014-06-10T09:13:16","date_gmt":"2014-06-10T15:13:16","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=4488"},"modified":"2014-06-10T09:21:20","modified_gmt":"2014-06-10T15:21:20","slug":"from-the-admirals-kitchen-pan-seared-grouper-with-a-white-wine-lemon-butter-sauce-with-capers-and-artichoke-hearts","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2014\/06\/from-the-admirals-kitchen-pan-seared-grouper-with-a-white-wine-lemon-butter-sauce-with-capers-and-artichoke-hearts\/","title":{"rendered":"From The Admirals Kitchen &#8211; Pan Seared Grouper with a White Wine Lemon Butter Sauce with Capers and Artichoke Hearts"},"content":{"rendered":"<p><strong>From The Admirals Kitchen &#8211; Pan Seared Grouper with a White Wine Lemon Butter Sauce with Capers and Artichoke Hearts<\/strong><\/p>\n<p>This is a delicious and easy entr\u00e9e 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. \u00a0Lemon Infused Extra Virgin\u00a0Olive Oil .\u00a0I love using infused oils because it has a smoother flavor that a drizzle of juice from a fresh lemon just won\u2019t do and\u00a0you will be delighted with the flavor and the gourmet quality it adds to any dish you create.\u00a0Ingredient amounts will serve two.<\/p>\n<h3>Ingredients<\/h3>\n<p>Grouper<br \/>\n2 \u2013 3 to 4 oz. grouper filets, skin removed<br \/>\n1 tablespoon of<a href=\"http:\/\/chattygourmet.com\/archives\/lemon-infused-extra-virgin-olive-oil\/\"> Lemon Infused Extra Virgin\u00a0Olive Oil <\/a>or regular olive oil and lemon juice<br \/>\n1 tablespoon of olive oil<br \/>\nA sprinkle of kosher salt<br \/>\nSauce<br \/>\n1 tablespoon of olive oil or regular olive oil and lemon juice<br \/>\n1 tablespoon of shallots, finely diced<br \/>\n2 tablespoons of white wine<br \/>\n1- 14 oz. can of artichoke hearts, rinsed, drained and quartered<br \/>\n2 tablespoons of Smart Balance brand butter or regular butter<br \/>\n2 tablespoons of capers<\/p>\n<h3>Technique<\/h3>\n<p>Rinse and drain grouper filets and refrigerate. To make sauce, heat olive oil in a small skillet over medium high heat. Add shallots and saut\u00e9 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.<\/p>\n<p>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 filet on a plate, evenly distribute the artichoke caper mixture over each filet and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From The Admirals Kitchen &#8211; Pan Seared Grouper with a White Wine Lemon Butter Sauce with Capers and Artichoke Hearts This is a delicious and easy entr\u00e9e 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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4488"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=4488"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4488\/revisions"}],"predecessor-version":[{"id":4489,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/4488\/revisions\/4489"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=4488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=4488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=4488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}