Pan-Fried Grouper Meunière

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 30%
  • Fat: 5.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.8g
  • Carbohydrate: 4.7g
  • Fiber: 0.0g
  • Cholesterol: 47mg
  • Iron: 0.0mg
  • Sodium: 724mg
  • Calcium: 0.0mg

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

Preparation

  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.
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