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Poached Lemon Grouper

Yield 6 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Light and Luscious