Thursday, May 21, 2009

Pan-Roasted Grouper with White Wine & Tarragon


The Diva here bringing you another of my delicious recipes. This week while searching for a fun, affordable fish to cook for dinner, I settled on fresh, wild caught Pink Grouper. A member of the Sea Bass family found in warm waters around coral reefs, its fishing is closely monitored to ensure it's not overfished. It has a wonderful, steaky texture and is a favorite for those seeking out healthy foods. Because it's low in fat, it necessitates some basting while cooking to keep it moist and full of flavor. I choose to pan fry the fish, searing it on both sides for a few minutes, before adding some white wine and tarragon to the pan. Then, I scooped the sauce over the fish while it reduced to keep the fish moist. The result, was delicious! I served my fish over my vegetarian southern style green beans & parmesan reggiano strewn organic yellow corn grits! Scroll below for those recipes.

Domestic Diva's Pan Roasted Grouper with White Wine & Tarragon

2 grouper filets (Mahi Mahi would also work)
2 tbsp tarragon
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp grapeseed or canola oil
1 cup dry white wine
salt and pepper

Directions:

Quickly marinade the fish for 20-30 minutes by covering it with the lemon juice, olive oil and sprinkling with salt and pepper. This will also allow it to come up in temperature to ensure even cooking.

Heat a saute pan over medium high heat. Add the grapeseed oil, cooking until almost smoking (a minute or two). Then add the fish, searing on each side for a minute or two until golden brown. Add the white wine and tarragon to the pan. and reduce the heat to medium. As the fish cooks, spoon the hot liquid over the top of the fish until cooks through.

Remove from the pan and season the sauce with salt and pepper. Serve with the white wine & tarragon reduction drizzled over the top.

Click here for DD's Southern Style Green Bean Recipe!

Click here for DD's Parmesan Reggiano Grits Recipe!


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