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grouper tarragon salt freshly ground pepper all-purpose butter vegetable oil Madeira lemon juice capers parsley
Viewed: 18 - Published at: 7 months agoIngredients
- 3 (8-ounce) grouper fillets, halved
- 1 teaspoon dried whole tarragon, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 3 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup Madeira
- 3 tablespoons lemon juice
- 1/4 cup capers
- 2 tablespoons minced fresh parsley
Method
- Sprinkle fillets with tarragon, salt, and pepper; dredge lightly in flour.
- Cook fish in butter and hot oil in a large skillet over medium heat 7 to 8 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from skillet, and place on a serving platter. Set aside, and keep warm.
- Drain drippings from skillet, reserving 2 tablespoons in skillet. Add Madeira; cook over medium heat 4 minutes or until reduced to 2 tablespoons, deglazing skillet by scraping particles that cling to pan. Stir in lemon juice and capers; cook until thoroughly heated. Pour sauce over fish, and sprinkle with parsley.
