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Pan-Fried Grouper Meunière

Yield 6 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Sprinkle fillets with tarragon, salt, and pepper; dredge lightly in flour.

  2. 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.

  3. 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.

Light and Luscious