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| Parmesan Crusted Grouper with Jumbo Lump Crab Meat |
| Serves 8 |
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| Ingredients for Parmesan Crust |
2 cup Parmesan Cheese, fresh grated
1 cup Panko Bread Crumbs
1 cup Basil, fresh
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| Ingredients for Citrus Butter Sauce |
1/2 cup Shallot, sliced
1/4 cup Orange Juice, fresh
1/4 cup Lemon Juice, fresh
1 cup White Wine
1/2 cup Heavy Cream
1/2 lb Butter, unsalted & softened
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| Ingredients for Grouper |
8 6 oz Black Grouper Fillets
1 lb Jumbo Lump Crab Meat |
| Method for Parmesan Crust |
• Place parmesan cheese and panko crumbs in food
processor and pulse until well blended.
• Rough chop basil and add to parmesan in the
food processor. Pulse mixture until basil is finely
chopped and cheese mixture has turned slightly
green.
• Parmesan crust can be made one day ahead and
refrigerated.
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| Method for Citrus Butter Sauce |
• Cook shallots, orange juice and white wine in a
heavy bottom sauce pan over medium heat until
reduced by half.
• Add heavy cream to wine reduction and continue
to cook until cream has thickened and small bubbles
form. Be careful not to brown the cream.
• Take pan off the heat and allow cream to cool for
two minutes. Slowly whisk in butter one tablespoon
at a time.
• Add lemon juice and salt and white pepper to
taste. Place sauce in warm area until service.
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| Method for Grouper |
• Heat non-stick fry pan over medium heat and add
two tablespoon of vegetable oil.
• Press grouper fillets into parmesan crust, coating
both sides.
• Cook both sides until golden brown, approximately
four minutes each side. Place on sheet pan
and keep warm in oven until finished with all the
grouper fillets.
• Warm the crab meat in fry pan.
• Place grouper on plate and top each fillet with
two ounces of crab meat then ladle on citrus butter
sauce. Serve with mashed potatoes and grilled
asparagus. |
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