Grilled Grouper Madeira

Ingredients

6 grouper filets, 8 ounces each

1/2 cup No-Stick Grilling Marinade for seafood (page xxx)

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

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com