• 12 oz. NETUNO Grouper fillet
  • 1 egg
  • 1 tablespoon butter
  • 2 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • ½ cup flour
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons dry white wine
  • Salt and pepper to taste


  1. Place flour on a plate and season with salt and pepper.
  2. Beat egg with 2 tablespoons of water. Gently place grouper on plate and coat lightly with flour on both sides. Place in egg wash, then back in flour.
  3. Add butter and oil to a hot skillet over medium heat and cook fish for about 2-3 minutes on each side.
  4. Add lemon juice and wine and cook for another 5-7 minutes. If sauce gets too thick, add a tiny bit of water. Add salt and pepper to taste.
  5. Top with lemon slices and chopped parsley.

Servings: 1-2