Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Grouper Madeira

Ingredients

6 grouper filets, 8 ounces each

1/2 cup No-Stick Grilling Marinade for seafood

1 Tbl kosher salt

1/4 tsp black pepper, freshly ground

2 tablespoons clarified butter

4 cups mushrooms, sliced

1 12–ounce cans artichoke hearts, drained

3 tablespoons garlic, minced

4 ounces Madeira wine

1 cup Lemon Meunière

1 1/2 cups green onions, sliced

Instructions

Rub the fish filets with the no-stick marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and black pepper.

 

Prepare the grill. Cook the fish over direct-high heat until opaque in the center, about 8-10 minutes. Turn the fish once while cooking. Do not overcook.

 

In a sautee pan, cook mushrooms in clarified butter until tender. Add artichoke hearts, green onions, and garlic and continue to cook for 3–4 minutes. Deglaze with Madeira and reduce wine by one-half. Remove from heat and add lemon meuniere sauce.

 

Top fish with the sauce and garnish with lemon and fresh parsley.

 

Yield: 6 servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more