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    STH: Pecan-Crusted Grouper


    Source of Recipe


    True Grits, Tall Tales and Recipes from the New South, Junior League of Atlanta, 1995

    * Exported from MasterCook *

    Pecan-Crusted Grouper

    Recipe By : The Junior League of Atlanta
    Serving Size : 3 Preparation Time :0:00
    Categories : Fish, Southern

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup pecan pieces
    1/2 cup bread crumbs
    1 grouper fillet (1 lb) -- cut diagonally into
    -- 4 (4-ounce)pieces
    salt and pepper -- to taste
    1/4 cup flour (to 1/3 cup)
    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. Saute 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 3 to 4

    Cuisine:
    "Southern"

    Source:
    "True Grits, Tall Tales and Recipes from the New South"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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