Pecan Crusted Grouper Food

QUICK AND EASY PECAN-CRUSTED FISH FILLETS RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the pecans in a food processor and pulse until they are finely chopped. Do not over-process or you will end up with pecan meal or pecan butter.
• Add the finely chopped pecans and the panko crumbs to a shallow dish or pie plate and stir to combine. Set aside.
• Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Set aside.
• Season both sides of the fillets with salt and pepper.
• Evenly spread a thin layer of the mayonnaise mixture on all sides of the fillets.
• Dredge each fillet in the nut mixture, making sure to coat all sides evenly.
• Heat a large, 12-inch, non-stick oven-proof or cast-iron skillet over medium-low heat. Add the vegetable oil. When the oil is hot, add the fillets and cook for three minutes. Turn the fillets over and cook three minutes on the other side.
• Transfer the skillet to the oven and let the fish finish cooking. This should take about five minutes, depending on the thickness of the fillets.
• The fish is done when it is opaque and flakes easily when pierced with a fork.
• Serve immediately.

PECAN CRUSTED GROUPER RECIPE - (5/5)

Steps:

• Process the pecan and bread crumbs in food processor just until a coarse mixture forms. Season the fillet pieces with salt and pepper. Dredge in flour; dip in egg. Coat with pecan mixture. Melt 1/4 C. butter over medium high heat. Saute fish on 1 side until brown. Turn fish. Bake at 400 for 10 minutes or until fillet pieces flake easily. Remove fish to warm platter; wipe skillet. Add remaining butter to skillet. Cook over high heat until butter is foamy and dark brown, stirring constantly. Add lemon juice and parsley, stir until combined. Pour over grouper and serve.

PECAN BONIATO CRUSTED FISH WITH JALAPENO CREAM SAUCE

Steps:

• For the fish: First set your oven to 350 degrees F and get it warm. Mix together the pecans and brown sugar in a medium bowl mix, and then spread onto a baking sheet and toast for 7 minutes, making sure not to burn them. Let cool to room temperature - do not put them in the refrigerator! Once the pecans are cool, transfer them to a food processor with the breadcrumbs and boniatos and blend. Once you have your mixture you can bag it up and keep leftover mix in the refrigerator for up to 2 days.
• Coat your fish using a standard breading procedure: dredge in the flour, then the egg, and then your pecan-boniato mixture. You're going to want to saute this fish with the butter or olive oil. Heat the butter or oil in a saute pan over medium heat for about 3 minutes, and then saute the fish until golden brown on both sides, 4 to 6 minutes per side. Do not burn. Once you have that golden color place the fish in the oven for 5 minutes to make sure it's completely cooked through.
• For the jalapeno cream sauce: Meanwhile, mix together the onions, garlic, jalapeno and bell peppers. Heat the oil in a medium saucepan and saute the vegetables until the garlic is slightly golden in color, then add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half. Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat. Stir in the butter, jalapeno juice and salt and black pepper, then reduce the heat to low and cook until the butter melts.
• Serve the fish topped with the jalapeno cream sauce.

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.