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Pecan-Crusted Grouper (or Halibut)




Source of Recipe


Jo Gainey


Recipe Introduction


Notes:
If you are using halibut, buy pieces that have been boned and skinned.
Recipe may easily be cut into half.



List of Ingredients




1 cup pecan halves
1/3 cup very fine bread crumbs from SGWW bread
1/4 cup minced parsley
1/2 teaspoon pepper
½ teaspoon salt
1 Large Egg, well beaten
4 skinned and boned bass, halibut, cod or grouper fillets (about 6-8 oz
each)
1/4 cup Butter (1/8 lb.)
2 green onions (ends trimmed), very thinly sliced
1 tablespoon Capers, drained
Lemon wedges



Recipe



Pour nuts into a shallow bowl and add parsley, salt and pepper; mix
well.

In a wide shallow bowl, pour bread crumbs and spread thin.

In another wide, shallow bowl, beat egg again to blend. One at a time,
dip fish fillets into egg to coat, then set aside on a plate to drain
slightly. Then press one side of fillets into bread crumbs, and the
other side into the nut mixture to coat well. Press nuts into the flesh
of the fish. Lay fillets in a greased or nonstick 10- by 15-inch baking
pan with the nut side up.

Make onion butter: Melt butter in an 8- to 10-inch frying pan over
medium heat. Add onions and capers, and stir just until onions are
brighter green, 1 to 2 minutes. Holding onions and capers back with a
spoon, pour butter evenly over
fillets.

Bake in a 450° oven until fish is opaque in center of thickest part (cut
to test), about 10-12 minutes.

With a wide spatula, carefully transfer fillets to 4 dinner plates and
top equally with onion-caper mixture. Offer
lemon wedges to squeeze over fish and salt to add to taste. Serve hot.

© recipe copyright rjgainey 2003