Tuesday, March 22, 2011

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

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