Title: THE RECIPE FILE
;)
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Pasta,
Seafood and Eggs:
Pecan-Crusted
Grouper
from
True
Grits...
Tall
Tales and Recipes from the New South
INGREDIENTS:
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. Sauté
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
Copyright 1995 The Junior
League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of True
Grits and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of True Grits,
are returned to the community.
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