Pecan Crusted Grouper
The subtle taste of pecans married to the succulence of grouper — it doesn’t get any better than this. Serve this straight up with grilled vegetables or drop it on top of grits or polenta. Add a dollop o f wasabi to kick it up a noctch. Any way this makes it to your plate will make it memorably delicious.
1/2 cup pecan pieces
1/2 cup dry bread crumbs
1/3 cup flour
2 eggs, beaten
1 pound grouper fillet, cut diagonally into 4 ounce pieces
salt and pepper, to taste
3/4 cup butter or margarine
1 lemon, juiced
1 bunch fresh Italian parsley, chopped
Preheat the oven to 400 degrees F.
Combine the pecans and bread crumbs in a food processor. Process until they are coarse crumbs then transfer to a shallow dish.
Place the flour in a shallow dish. Place the beaten egg in another shallow dish.
Season the grouper with salt and pepper. Dredge each piece first in the flour, then in the egg, letting any excess drip off. Press each side of the fish into the pecan crumbs to coat.
Melt 1/4 cup of the butter in an oven-proof skillet over medium-high heat. Cook the fish for one minute on each side. Place the skillet in the oven and bake for 10 minutes or until the fish flakes easily with a fork. Transfer the fish to a serving platter and keep warm.
Wipe out the skillet and add the remaining butter to it. Cook over high heat until the butter starts to brown, stirring constantly. Stir in the lemon juice and parsley. Pour the browned butter sauce over the fish and serve immediately.
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