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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
  • salt
  • freshly ground black pepper
  • flour
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • ⅓ cup butter
  • 1 teaspoon minced garlic
  • ½ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground white pepper

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 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