Pecan Crusted Grouper With Warm Butter Pecan Sauce Recipes

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.

Steps:

• Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
• Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
• Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
• Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
• Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.

Steps:

• Preheat the oven to 375°F; lightly oil a baking pan.
• Rinse the fish and place it in a shallow dish.
• Pour the buttermilk over the fillets.
• In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt, and cayenne.
• One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.
• Bake for 30 to 45 minutes, depending upon the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

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.

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.