PECAN-CRUSTED GROUPER WITH WARM BUTTER PECAN SAUCE
Steps:
- Preheat oven to 350 degrees F. In work bowl of food processor combine 1/2 cup of flour, 1 cup of pecans, 1 teaspoon Creole spice, salt and pepper and process until just smooth but not oily; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 teaspoon spice; in a third bowl whisk egg with milk. Season fish with remaining Creole spice. Bread fish, dipping it first in seasoned flour, then in egg wash, then in pecan mixture. In an ovenproof sauté pan heat oil until shimmering, add fish and cook until golden. Carefully turn fillets and transfer skillet to oven to finish cooking. Bake about 12 minutes. Remove fish from pan and set aside, tented with tin foil on warm plates. Make sauce: In the same saucepan, add the shallots and cook 2 minutes, scrapping the bottom. Then add heavy cream and deglaze any remaining brown bits off the bottom and reduce by half. Reduce heat to very low. Whisk in butter, a few pieces at a time, until sauce begins to lightly emulsify; remove from heat if butter melts too quickly. When butter is fully incorporated whisk in the rest of the pecans. Taste and adjust seasonings. Set aside and keep warm. To serve, ladle sauce onto 4 dinner plates, top with some of the fish and drizzle a little bit more sauce across the top and serve hot, garnishing with thinly sliced chives.
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Sushil Adhikari
[email protected]This recipe is a keeper! The fish was cooked to perfection and the sauce was divine. I will definitely be making this again and again.
Kfkfid Hddr
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved the fish and the sauce. I will definitely be making this again.
Jony Mia
[email protected]This recipe was easy to follow and the results were delicious! The fish was cooked perfectly and the sauce was amazing. I served it with roasted potatoes and green beans and it was a perfect meal.
Cindy Hernandez
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe! The pecan crust was crispy and the sauce was rich and flavorful. I would definitely make this again.
James Bastaldo
[email protected]This was a great recipe! I made it for my family and they loved it. The fish was flaky and the sauce was creamy and flavorful. I will definitely be making this again!
MD: Bisal
[email protected]I thought this recipe was just okay. The fish was cooked well, but the sauce was a bit bland. I would probably not make this recipe again.
tashrik_ Official
[email protected]This recipe was a disaster! The fish was overcooked and the sauce was too sweet. I would not recommend this recipe to anyone.
Jonas
[email protected]The fish was a bit dry, but the sauce was amazing! I will definitely try this recipe again, but I will make sure to cook the fish for a shorter amount of time.
Seth Friedman
[email protected]This was my first time cooking grouper and it turned out great! The pecan crust was a nice touch and the sauce was delicious. I served it with roasted vegetables and it was a perfect meal.
Rubel Rahman
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the grouper and the sauce. The recipe was easy to follow and the results were impressive. I will definitely be making this again!
Zoila curillo
[email protected]This pecan-crusted grouper with warm butter pecan sauce was an absolute delight! The fish was cooked to perfection, with a crispy pecan crust and a flaky, tender interior. The sauce was rich and flavorful, with a perfect balance of sweetness and acid