Pecan Crusted Grouper With Warm Butter Pecan Sauce Recipes

PECAN-CRUSTED GROUPER

Pecan-Crusted Grouper image

Deliciously flakey grouper with a crispy, toasty pecan crust. A quick pan fry before oven-baking is the secret to these fantastic fillets. A little lemon and parsley and you'll be in seafood heaven.

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1/2 cup pecan pieces
1/2 cup dry bread crumbs
1/3 cup flour
2 eggs, beaten
1 pound grouper fillet, cut diagonally into 4 ounce pieces
salt and pepper, to taste
3/4 cup butter or margarine
1 lemon, juiced
1 bunch fresh Italian parsley, chopped

Steps:

Preheat the oven to 400 degrees F. Combine the pecans and bread crumbs in a food processor. Process until they are coarse crumbs then transfer to a shallow dish. Place the flour in a shallow dish. Place the beaten egg in another shallow dish. Season the grouper with salt and pepper. Dredge each piece first in the flour, then in the egg, letting any excess drip off. Press each side of the fish into the pecan crumbs to coat. Melt 1/4 cup of the butter in an oven-proof skillet over medium-high heat. Cook the fish for one minute on each side. Place the skillet in the oven and bake for 10 minutes or until the fish flakes easily with a fork. Transfer the fish to a serving platter and keep warm. Wipe out the skillet and add the remaining butter to it. Cook over high heat until the butter starts to brown, stirring constantly. Stir in the lemon juice and parsley. Pour the browned butter sauce over the fish and serve immediately.

Nutrition Facts :

PECAN-CRUSTED GROUPER WITH WARM BUTTER PECAN SAUCE

PECAN-CRUSTED GROUPER WITH WARM BUTTER PECAN SAUCE image

Categories Fish Quick & Easy

Yield 4 People

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
2 cups roughly chopped toasted pecans
1 tablespoon Creole spice
Salt and pepper
2 eggs
1 tablespoon milk
2 6-ounce Grouper fillets (or Red Snapper or any firm-fleshed fish)
1 tablespoon olive oil
Warm Butter Pecan Sauce:
2 tablespoon minced shallots
2 tablespoons heavy cream
1 stick butter, chilled and cut into small pieces
1/4 cup chopped pecans
Thinly-sliced chives, for garnish

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.

BUTTER PECAN SAUCE

Butter Pecan Sauce image

Buttery, smooth and full of pecans, this sauce is just sensational over ice cream. It's hard to beat this homemade goodness. -Kim Gilliland, Simi Valley, California

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar
2 tablespoons sugar
4 teaspoons cornstarch
3/4 cup heavy whipping cream
1 tablespoon butter
1/2 cup chopped pecans, toasted
Vanilla ice cream or flavor of your choice

Steps:

In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.

Nutrition Facts : Calories 148 calories, Fat 10g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 20mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

PECAN CRUSTED GROUPER RECIPE - (5/5)

Pecan Crusted Grouper Recipe - (5/5) image

Provided by teri0000

Number Of Ingredients 9

Ingredients

1/2 C. pecan pieces
1/2 C. bread crumbs
grouper
salt and pepper to taste
1/3 C. flour
2 eggs, beaten
3/4 C. butter
1 lemon, juiced
parsely

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.

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