Gently pat grouper dry with a paper towel. Season grouper with salt, pepper and garlic powder. Squeeze the juice of half of a lemon over the fish and sprinkle with the lemon zest. Top with ½ cup of Greenjoy Creamy Caesar and place in the refrigerator. Let marinate for 30–45 minutes.
Heat a nonstick sauté pan to medium-high and add the grapeseed oil. Cook the ﬁsh until golden brown, 5–8 minutes per side. The cooking time will vary depending on the thickness of the ﬁlet.
Top with 1–2 tablespoons of Greenjoy Creamy Caesar and garnish with capers and the remaining lemon. Makes 3–4 servings.