Grouper with Pecan Butter

Grouper with Pecan Butter

1/3 cup butter

1/2 cup chopped pecans, toasted

1 tablespoon brown sugar

1/4 teaspoon garlic powder

1 teaspoon lemon juice

2 dashes hot sauce

1/2 cup milk

1 egg, beaten

1 teaspoon salt

1/2 teaspoon onion powder

1/4 plus 1/8 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon white pepper

1/4 teaspoon cayenne

1/8 teaspoon dry mustard

2 6 ounce grouper fillets (6 to 8)

3/4 cup flourvegetable oil

1/4 cup chopped pecans, toasted

Combine the first 6 ingredients in a food processor and process until smooth. Transfer butter mixture to a small bowl; chill.

Combine the milk and egg in a shallow dish, stir well and set aside. Combine the salt, onion powder, paprika, garlic powder, white pepper, cayenne, and dry mustard in a small bowl and stir well; set aside.

Sprinkle the fish fillets generously with the salt mixture. Dredge the fillets in flour; dip in the egg mixture, then dredge again in the flour. Fry the fish in hot oil (350 degrees) for 2 to 3 minutes on each side or until browned. Drain on paper towels.

Place the fish on warm serving plates and top each with a dollop of the pecan butter. Sprinkle with toasted pecans.

Serves 2