Sunday, August 14, 2011

Lemon Grouper

Lemon Grouper
    2 oz. clarified butter  Seasoned flour for dredging. 1 center-cut grouper filet  1 clove minced garlic 1 tsp. fresh chopped parsley 1 pinch oregano  Salt and pepper, to taste 6 oz. dry white wine 2 oz. fresh lemon juice 2 tsp. capers 1 lemon wedge
Methods/steps
1. Heat clarified butter in sauté pan.
2. Flour grouper and place slowly into pan. Reduce heat andcook 3 minutes on each side.
3. Add garlic, parsley, oregano, salt and pepper.
4. When garlic is slightly brown, add capers, white wine andlemon juice.
5. Let sauce thicken slightly over low heat.
6. Top grouper with sauce; add capers and lemon wedge.
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