From, "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
* Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.
* Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.
* Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Saute the fish on 1 side until brown. Turn the fish.
* Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.
* Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.
SERVES: 4
- 1/2 cup pecan pieces
- 1/2 cup bread crumbs
- 1 (1-pound) grouper fillet, cut diagonally into 4 (4-ounce) pieces
- Salt and pepper to taste
- 1/4 to 1/3 cup flour
- 2 eggs, beaten
- 3/4 cup butter or margarine
- Juice of 1 lemon
- 1 bunch Italian parsley, chopped
TO PREPARE:
* Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.
* Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.
* Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Saute the fish on 1 side until brown. Turn the fish.
* Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.
* Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.
SERVES: 4
