Grouper in Herb-Cilantro Butter
- 1 ½ pounds grouper fillet
- ½ cup dry white wine
- 2 tablespoons tequila
- 2 tablespoons fresh lime juice
- ¼ teaspoon Tabasco sauce
- black pepper, freshly ground
- 2 tablespoons canola oil
- 2 tablespoons butter
- ⅓ cup butter
- 1 teaspoon garlic, minced
- ½ cup fresh cilantro, chopped
- ¼ teaspoon salt
- ¼ teaspoon white pepper, freshly ground
In a small bowl combine wine, tequila, lime juice and Tabasco.
Cut fillet into serving-size pieces. Place fish in a baking dish and pour marinade over them. Marinate in the refrigerator for 30 minutes.
Remove from marinade. Lightly salt and pepper. Dredge in flour.
Heat 2 tablespoons of oil in a large skillet. Add 2 tablespoons butter and heat. Lightly sauté fish, topsides down, until golden brown, about 6 to 8 minutes. Turn and repeat. Drain on paper towels.
While fish cook, melt ⅓ cup butter in a small saucepan. Add garlic, cilantro, ¼ teaspoon salt and ¼ teaspoon pepper. Keep warm. Serve over fish.
Contributed by Joyce Taylor MM2