Fearless with Fish

Bellini’s Chef Matt Lagace shares his grouper piccata.

By Jan Walsh

Photography by Beau Gustafson


Does the thought of cooking an expensive cut of fish intimidate you? Chef Matt Lagace has come to your rescue. This month, he shares his recipe for panko parmesan-crusted black grouper piccata for us home cooks to try. And if I can do it, you can, too. View the cooking video at BirminghamRestaurants.com/RECIPES.



1½ pound grouper filet, cut into four pieces

1 cup shredded Parmesan

1 cup panko bread crumbs

1 handful flat leaf parsley, roughly chopped

1 teaspoon garlic powder

whole milk

cooking oil

¼ cup white wine

2 lemons, juiced

2 tablespoons caper berries

2 tablespoons softened butter

1 tablespoon chopped shallot


Soak grouper in whole milk. Dredge in Parmesan, bread crumbs, garlic powder, and half of the parsley. Bring oil to medium high heat in a sauté pan. Brown grouper on both sides. Transfer to a 325-degree oven to finish, for five to seven minutes.

While the fish finishes in the oven, melt butter over medium high heat. Add shallots, sauté until clear, and add white wine. Bring to a low boil. Add lemon juice and caper berries. Toss with angel hair pasta. Place the grouper on top of pasta and garnish with remaining parsley. Serves four.

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