This grouper comes sautéed in a Francese style with lemon butter, capers, and a vegetable medley, which gives the dish a glossy, tangy finish. It is a more sauce-forward version than a simple grilled fillet, but the citrus and capers still keep the flavor bright and balanced. The fish should eat tender and delicate, with the vegetables rounding out the plate and adding a more complete seafood-dinner feel.