1. Blend together the flour and spices.
2. Coat the grouper medallions in the flour mixture and set aside.
3. Heat the canola oil in a skillet or a large saute pan to 350 degrees.
4. Saute the medallions until golden on both sides. Remove and hold in a 200 degree oven.
5. Pour off any excess oil from the pan and add the whole butter.
6. Over low heat, add 1 tablespoon of seasoned flour to the pan and blend with a wire whisk.
7. Add the lemon juice and white wine. Whisk until smooth.
8. Add the capers and simmer. If the sauce is a little too thick, add some white wine until it becomes a nice glaze.
9. Toss the medallions in the sauce and serve with lemon wedges.

4 GROUPER FILETS
    CUT INTO 1/2 INCH MEDALLIONS
1 CUP FLOUR
1 TEASPOON SALT
1 TEASPOON WHITE PEPPER
1 TEASPOON GARLIC POWDER
1 TEASPOON ONION POWDER
1/4 CUP CANOLA OIL
2 TABLESPOONS WHOLE BUTTER
1 LEMON SEEDED AND SQUEEZED
1/4 CUP WHITE WINE
2 TABLESPOONS CAPERS
2 OUNCES GRATED PARMESAN REGGIANO