Almond Crusted Grouper

Almond Crusted Grouper

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Almond Crusted Grouper with Romesco Sauce, Parmesan Basil Whipped Potatoes, and Red Pepper Broccoli

Ingredients:

6 oz. Grouper Filet, thin

Broccoli Florets

2lb Gold Potatoes

2 Red Peppers

4 Roma Tomatoes

1 Head Garlic Cloves

1 c. Cream

1 c. Parmesan Cheese

1 c. Olive Oil

1/2 c. Red wine Vinegar

8 oz. Sliced Almonds

1 c. A.P. Flour

1/2 c. Plain Bread Crumbs

2 Butter Pats

Fresh Sweet Basil

Red Chili Flake

2 eggs

1/2 tsp. Sugar

S+P

Romesco Sauce

Coat red peppers, roma tomatoes, and garlic cloves in a little olive oil, then roast in 400 F oven until peppers are charred, skin peels easily from tomatoes, and garlic is golden. De skin tomatoes and peppers, and de seed peppers. In food processor, puree until smooth peppers, tomatoes, garlic, 4oz. almonds, red wine vinegar, 1/4 tsp red pepper flake, 1/2 tsp sugar. Blend in 1c. olive oil slowly, then blend in bread crumbs until desired thickness. Salt to taste.

Parmesan Basil Whipped Potatoes

Peel and chop potatoes, then boil until tender. mash with butter, cream, and Parmesan cheese. Stir in fresh chopped basil last. Salt and pepper to taste.

Broccoli

Boil or steam broccoli until slightly tender. Immediately submerge in ice water to cool. Saute quick in a little oil with a mixture of red pepper flake and salt. 

Grouper

Mix remaining almonds, A.P. flour, 1/2 tsp salt and 1/2 tsp pepper. Beat eggs slightly. Dredge grouper in egg, then coat one side in breading. Heat pan with oil. Place grouper almond side down in oil. Flip when golden.

Plate grouper with potatoes, broccoli, and romesco sauce. Enjoy!

Randy Russell

Chef

Red Fish Blue Fish

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