Poached Lemon Grouper

Oxmoor House
6 servings.


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3 (8-ounce) grouper fillets, halved
1 teaspoon dried whole tarragon, crumbled
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
4 cups water
1 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 cup Madeira
2 tablespoons fresh lemon juice
1/4 cup capers
2 tablespoons minced fresh parsley


Sprinkle fillets with tarragon, pepper, and salt. Bring 4 cups water to a boil in a large nonstick skillet over medium heat. Reduce heat, and add fillets; cover, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove fish from liquid, and place on a serving platter; discard liquid. Set fish aside, and keep warm.

Heat olive oil in a nonstick skillet over medium-high heat until hot. Add garlic; saute 1 minute or until tender. Add Madeira; cook 1 minute or until reduced to 2 tablespoons. 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 118
Caloriesfromfat 14 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.4 g
Carbohydrate 1.5 g
Fiber 0.0 g
Cholesterol 42 mg
Iron 0.0 mg
Sodium 544 mg
Calcium 0.0 mg