THE LAST APPRENTICE

FISH

 

GROUPER NUECES


This is a great breading for almost any type of fish fillet. I serve it with my Black Bean Pineapple Salsa.

Grouper Fillet 1 each, 6 oz filet per person
Egg 3 each
Pickapepper Sauce 1 tablespoon
Water 1/4 cup
Old Bay Spice 1/2 teaspoon
Pecans finely chopped, 8 oz
Olive Oil as needed

   

Season the Grouper Fillets with Old Bay Spice to taste. Combine eggs, Pickapepper Sauce & Water. Mix well. Put Pecans in blender and chop thoroughly.

Heat Olive Oil in skillet. When hot, dip fillets in egg mixture and then in the ground Pecans. SautŽ quickly turning once when brown. Remove from skillet and put on oiled baking sheet. The fillets will not be completely cooked at this time and will need to finish cooking in the oven. Finish all the fillets and put in oven at 325 degrees till done (about 10-12 minutes).


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W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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