Pecan Crusted Grouper
This dish has it all: Taste, texture, smell and it looks great on a plate. The subtle taste of the pecans is the perfect compliment to the mild taste of grouper, and the lemon-butter-parsely sauce adds just the right amount of richness and brightness.
1/2 C. pecan pieces
1/2 C. bread crumbs
Grouper filets
Salt and pepper to taste
1/3 C. flour
2 eggs, beaten
3/4 C. butter
1 lemon, juiced
Parsely
Process the pecan and bread crumbs in food processor just until a coarse mixture forms.
Season the fillet pieces with salt and pepper. Dredge in flour; dip in egg. Coat with pecan mixture.
Pre-heat oven to 400ºF.
Melt 1/4 C. butter in a pan over medium high heat. Saute fish on 1 side until brown. Turn fish and brown other side, then remove fish from pan and place in baking dish.
Place fish in oven and bake at 400 for 10 minutes or until fillet pieces flake easily.
Remove fish and place on a warmed platter.
Add remaining butter to skillet. Cook over high heat until butter is foamy and dark brown, stirring constantly. Add lemon juice and parsley, stir until combined.
Pour over grouper and serve.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755