Sunday, May 31, 2009

Nut Crusted Grouper with Wine Sauce

My Husband loves this recipe, and fish was on sale for buy one get one free ! But I had to learn the hard way, that ANYTIME you coat a fish or poultry with nuts, make sure they are pureed well or smash them with a rolling pin in a sealed bag so they are completely crumb like in texture, no chunky nuts, even if you are feeling a little lazy. The nuts just won't stick right and the chunky nuts that fall off may burn in the pan. The lemon zest and wine will give both the fish and the garlic cream sauce a great flavor. Another good tip: Only sear a couple of coated pieces at a time and put aside to keep warm, then wipe the pan clean and start fresh for the next batch if needed... . You also can use seasoned bread crumbs instead of nuts or mix the two. Anyway here is the recipe.... of course you can use this for chicken as well.

Nut Crusted Grouper with Wine Sauce:

* 2-4 filets Grouper or Cod
* 1 egg white
* 1 small lemon- for zest and juice.
* Dash salt & Pepper
* 2 tbls. Olive oil
* 1 tbls. butter or spread
* 2-3 cloves fresh minced garlic or granulated garlic
* 1/2 cup chopped walnuts or Pistacios nuts-who can spell here?
* 1/2 cup dry white wine
* 1/2 cup half and half or cream

Directions: Puree nuts in blender. Add a bit of lemon peel or zest to nuts and mix with hands. Dip fish in egg or eggwhite to dampen. Season with salt & pepper lightly if desired. Dredge in nut mixture. In heated pan, Sautee fish in oil and butter about 3-4 minutes on each side until fish is flaky. Remove, keep warm. Add garlic and sautee until soft not brown, add wine, simmer and let reduce several minutes. Add cream, simmer, then add a sqeeze of lemon juice.Serve crusted fish on plate and pour cream sauce on top. Great vegetable sides: Aparugus, wild rice with raisins.