Poached Lemon Grouper

Ingredients

• 0.3 cup capers 
• 2 tablespoons parsley fresh minced
• 0.5 teaspoon garlic minced
• 24 ounce grouper fillets halved
• 2 tablespoons juice of lemon fresh
• 0.3 cup madeira wine 
• 1 teaspoon olive oil extra-virgin
• 0.3 teaspoon pepper freshly ground
• 0.1 teaspoon salt 
• 1 teaspoon tarragon dried whole crumbled
• 4 cups water 

Equipment

• frying pan

Directions

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.
2. Remove fish from liquid, and place on a serving platter; discard liquid. Set fish aside, and keep warm.
3. Heat olive oil in a nonstick skillet over medium-high heat until hot.
4. Add garlic; saute 1 minute or until tender.
5. Add Madeira; cook 1 minute or until reduced to 2 tablespoons. Stir in lemon juice and capers; cook until thoroughly heated.
6. Pour sauce over fish, and sprinkle with parsley.