Wednesday, January 11, 2012

Recipe: Grouper Sicilian


  • 4 portions grouper fillets (8-10 oz each)
  • 6 oz ranch dressing
  • 1 lb. Japanese style bread crumbs (Panko)
  • 4 oz clarified margarine (see recipe)
  • 12 oz sliced fresh mushrooms
  • 1 bunch scallions, cleaned and sliced
  • 2 oz chopped fresh garlic
  • 2 oz unsalted butter
  • 2 oz white wine (chablis is great)
  1. Bring to boil in a small saucepan one lb. of margarine. Allow to boil 10 minutes, then let sit. The clear yellow liquid that rises to the top is clarified margarine, and is great for cooking fish.
  2. Clean and rinse fish fillets. Roll in ranch dressing, then in Japanese bread crumbs. The ranch dressing will stick to the fish, and the bread crumbs to the ranch dressing, "breading" the fish.
  3. In a hot non stick skillet, place athe clarified margarine, then the breaded grouper fillets. Cook until golden brown, and turn.
  4. Allow to cook 2-3 minutes, then remove from the skillet and place on an ungreased cookie sheet.
  5. Place in a 350 degree oven, for approximately 10 minutes or until the fish is completely cooked.
  6. Wipe the skillet clean, and place the mushrooms, garlic, and white wine. Allow to cook 1-2 minutes, until the mushrooms are soft. Add the scallions and butter. Allow to heat only until the butter is melted. DO NOT OVERCOOK.
  7. Remove the fish from the oven. Place on 4 serving plates, and top with 1/4 of the mushroom/scallion/garlic butter mixture.
    Serve with pride. This dish is great with some zucchini provencale or some pasta.
from Islamorada Fish Company

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