Pat the grouper fillets dry with a paper towel.

Season both sides of the fillets with salt and black pepper.

Place the all-purpose flour in a shallow dish.

Dredge each seasoned grouper fillet in the flour, shaking off any excess.

In a skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.

Add the coated grouper fillets and sear for about 3-4 minutes on each side, or until they develop a golden-brown crust.

Once cooked, transfer the fillets to a plate and set them aside.

In the same skillet, add the remaining tablespoon of butter.

Sauté the minced garlic and capers for about 1 minute, until fragrant.

Pour in the chicken or vegetable broth and lemon juice, stirring to combine.

Allow the mixture to simmer and reduce by about half, approximately 2-3 minutes.

Return the seared grouper fillets to the skillet, coating them with the flavorful piccata sauce.

Cook for an additional 2 minutes to ensure the fillets are heated through.

Sprinkle the chopped fresh parsley over the dish for added freshness and color.

Serve the Grand Marlin Grouper Piccata over cooked pasta, rice, or steamed vegetables.