Pan-Fried Grouper Meunière

Ingredients

• 3 tablespoons butter melted
• 0.3 cup capers 
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh minced
• 24 ounce grouper fillets halved
• 3 tablespoons juice of lemon 
• 0.3 cup madeira wine 
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 1 teaspoon tarragon dried whole crumbled
• 2 tablespoons vegetable oil 

Equipment

• frying pan

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.
3. Remove fish from skillet, and place on a serving platter. Set aside, and keep warm.
4. Drain drippings from skillet, reserving 2 tablespoons in skillet.
5. 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.
6. Pour sauce over fish, and sprinkle with parsley.