Our favorite recipes to cook your fresh fish..
Once you get back from your Naples fishing charter with A and B, you'll have a nice selection of fresh fish to take home, or even bring to one of Naples restaurants where they'll prepare it for you!
Butter-Basted Grouper/Halibut Fillets with Capers
Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.
- 2 14–16-ounce Grouper Fillets (1"–1 1/4" thick)
- Kosher salt, coarsely ground pepper
- 2 tablespoons vegetable oil 1/4 cup
- (1/2 stick) unsalted butter
- 4 sprigs thyme
- 2 garlic cloves, peeled, crushed
- 3 tablespoons drained capers
Season fish with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook fish until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer. Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until fillet is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through. Divide fillets among plates and spoon butter sauce over.