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April 5, 2006

Danny's Pecan-Crusted Grouper

October 04, 2008 04:52 AM EDT

views: 107 | comments: 7

Danny's Pecan-Crusted Grouper
Categories: Seafood, Southern, Dixie, Maindish, Nut
Yield: 4 servings

2 lb Grouper filets
1/4 c Peanut oil
2 ea Limes juice of
2 tb White wine dry
1/3 c Olive oil
1 ts Black pepper coarse ground
1 tb Dill fresh chopped
1 tb Capers draioned & rinsed
CRUST:
2 c Pecans ground
2 c Cornflakes crushed
2 tb Salt
1 tb Black pepper
1 ts Garlic powder
2 ea Eggs beaten

Mix pecans, cornflakes, garlic powder salt & pepper together.
Dip grouper into egg then dredge through the pecan-cornflake mixture.
Lay on a platter.
Cover with a towel then refrigerate for 2-4 hrs.
Heat oil until it begins to shimmer in a large cast iron skillet.
Fry filets for 4-6 mins per side until golden brown.
Remove filets from skillet and set to drain.
Mix olive oil, lime juice & wine together in glass or ceramic bowl.
Stir in the black pepper & capers.
Place mixture ina small sauce pan then heat until you see bubbles on bottom of pan.
Stir well then spoon over filets & serve at once.

*NOTE:
This recipe worksw ell with snapper, cod, etc.

ORIGIN:
Daniel Kirkman, Dunedin-FL, circa 1994

Tags: seafood, southern, dixie, maindish, nut, gulfcoast, food, cuisine, recipe, recipes, eat, nutrition, culinary, culture, dh2, usa, fish, grouper, pecan, florida

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Comments: 7

Maria W. Oct 4, 2008, 7:18am EDT

Yum yum, i love Grouper. Thanks for sharing!

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Alla G. Oct 4, 2008, 8:08am EDT

I am really impressed by this dish. Fish, capers, dill, lime juice - wonderfull ingredients. Due to my never-ending ability to be creative I would put real garlick mashed. But just the way this recipe is, it sounds wonderful.

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Donald H. Oct 4, 2008, 8:56am EDT

Alla....garlic overpowers the delicate taste of the fish....!

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LaRue B. Oct 4, 2008, 10:30am EDT

I don't know if I would like it or not! I've never had Grouper and never put nuts in my main dishes as my family likes their nuts separate.

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Dorine H. Oct 4, 2008, 12:34pm EDT

Oh what a lovely fish fry! I can see Alla's interest in adding garlic--and that it could overpower a delicate fish.

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Alla G. Oct 4, 2008, 2:57pm EDT

Donald, I can see your concern. Medication can become poison, as we know. My solution to the problem: cook the dish 3 times to test and chose the best. For this quantity of fish and other ingredients I would use not more than 1, 5 natural pieces of garlic. I always use natural products. I think that pecans would compliment this dish.

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