Pan-Fried Grouper Meunière |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
Directions:
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.
|
|