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serves four

4 grouper fillets, 5 to 6 ounces each

1 cup flour

1 whisked egg
2 Tbsp clarified butter
Picatta Sauce
salt and pepper to taste

Salt and pepper both sides of the fillets. Dredge in flour then dip in the whisked egg, dredge in the flour again, and shake off any excess. Heat the clarified butter in an oven proof pan over medium-high heat and sauté the fillets skin side up. Do not touch the fillets until the edges are brown. Carefully turn the fillets over and finish in a 375ºF oven for 6 to 8 minutes. Spoon Picatta Sauce over grouper and serve with Zucchini Noodles.

Zucchini Noodles
2 large zucchini
1 Tbsp chopped garlic
2 Tbsp butter
1 Tbsp olive oil
4 Tbsp finely diced tomato
salt and pepper to taste

Using a mandolin, shave the outside skin of the zucchini into thin strips. Sauté the garlic in the butter over medium-high heat. Add
the zucchini, season to taste and sauté until tender. Remove from the pan and toss with olive oil. Swirl on a fork like pasta, serve and garnish with diced tomato.

Picatta Sauce
1 sliced small shallot
1 smashed garlic clove
juice of 1 lemon
10 black peppercorns
1 bay leaf
1½ cups white wine
1 cup heavy cream
6 Tbsp cold butter
2 Tbsp chopped fresh parsley
1 Tbsp lemon zest
2 Tbsp capers
2 Tbsp grated Parmesan cheese

Combine the shallot, garlic, lemon juice, peppercorns, bay leaf and white wine in a small sauce pan. Cook over medium heat
until reduced by half. Add the heavy cream and reduce until thickened. Remove from heat and add the cold butter. Whisk to incorporate. Add the parsley, lemon zest, capers and cheese. Mix well.


Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s
®Chef Paul Mattison, 2014

More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Order Chef! online, purchase at Mattison’s Forty-Oneanother local retail outlet, or purchase E-Book on