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Wednesday, March 30, 2011

Nut-Crusted Grouper with, uh, Flambe Sauce

It's always nice to find out what won't make you panic.

I did something stupid today, but no real harm came of it (though studies show a good scare takes seconds off your life). I was making a browned butter topping for fish, and I was in a hurry. While the amber butter was still on the heat I added lemon juice.

Whoa, jump back! I didn't expect it to flame (DUH), but the lemon juice skittered all over the small skillet and made the butter splash. I took it off the heat, and all was well. My excitement for the day. At least the fish was tasty.


This recipe comes from, though I've altered the instructions to what worked for me. It calls for pecans, but I've used walnuts both times I've made it, simply because I have those in the freezer of the kitchen fridge. I'd have to go to the basement freezer to fetch pecans. 

Nut-Crusted Grouper

1/2 cup pecans (or walnuts)
1/2 cup torn bread pecies
1 lb. grouper fillet(s),  cut into four pieces
1/3 cup flour
Salt and pepper
1 or 2 eggs, beaten (I used about 1/4 cup Egg Beaters, and there was some left)
1/2 cup (1 stick) butter, divided use
Juice of 1 lemon
Handful of fresh, chopped parsley

Preheat oven to 400.

Pulse the nuts and bread in food processor just until a coarse mixture forms. Spread on a small plate and set aside.

Put flour, salt and pepper in a baggie. Beat eggs in shallow bowl and set aside. Dredge fish by adding one piece at a time to the baggie and shaking to coat in flour. Dip each piece in egg and coat by patting each piece gently in the nut mixture.

Melt 3 tbsp. butter in an oven-proof skillet (or wrap heavy-duty foil around handle several times to protect it) over medium-high heat. Saute the fish on one side until brown. Turn fillets and  put skillet in oven. Bake for about 10 minutes or until fish flakes easily.

While fish bakes,  add remaining butter to a medium (not small!) skillet and cook over high heat just until the butter is foamy and brown, stirring constantly. REMOVE FROM HEAT, let cool a few seconds and stir in lemon juice and parsley.

Pour over grouper and serve.

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