Pan-Fried Grouper Meunière

Oxmoor House
6 servings.


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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


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.

Created date

August 2009

Nutritional Information

Calories 163
Caloriesfromfat 30 %
Fat 5.4 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.8 g
Carbohydrate 4.7 g
Fiber 0.0 g
Cholesterol 47 mg
Iron 0.0 mg
Sodium 724 mg
Calcium 0.0 mg