October 29 2009
Panko Parmesan Crusted Black Grouper w/ Creamy Braised Leeks
Well with the grouper ban coming closer, this recipe is a must and you still have time to enjoy it. Fresh local grouper is at it's peak , when you can get it. the water's are cool and the fish are fresh. but February first is right around the corner.
4- 8 Ounce Fillets Of Black Grouper
1 Cup Flour
½ Cup- Milk
2 Cups -Panko Bread Crumbs
½ Cup -Shredded Asiago, Parmesan Or Romano
1 Cup Drawn Butter
Pre Heat Oven To 350*.Whisk The Eggs And Milk Together. Then Mix The Panko And The Parm Together. Flour The Top Side Of The Grouper Only, Then Lay Into The Egg Wash Making Sure It’s Well Coated. Place Immediately In The Crumb Mixture . Repeat For The Other Three Pieces. Set Aside. In A 12 Inch Saute Pan Place On The Stove In And Turn Up The Heat To Medium High. Then When Hot Add Half Of The Butter And Two Fillet’s At A Time Saute Until Golden Brown. Place On A Cookie Sheet . Repeat With The Other Two Pieces. Set Aside.
For The Braised Leeks:
1 Tsp. Chopped Garlic
2 Stalk’s Ok Leeks Split And Washed Thoroughly.(Sliced Thin)
2 Tbl. Drawn Butter
1 Tbl. Flour
1 Cup Chicken Stock
2 Cups Heavy Whipping Cream 40%- ( 36% Will Do )
1 Pinch Of White Pepper
1 Small Bunch Of Chives (Cut Into Sticks )
In A Thick Gauged Sauce Pan, Place Heat On Medium, When Hot Add Butter And Garlic. Let Sweat Until Tender. Add Leek’s And Stir Often Until Soft. Add Flour And Cook An Additional Minute Or Two. Add The Chicken Stock, Stirring Well Until Slightly Thickened. Then Add Cream And Bring To A Slow Simmer. Turn Down The Heat And Let Leeks Steep And Flavor The Cream. About 10 Minutes. Add White Pepper And Set Aside Warm.
Next, Put Grouper In The Preheated Oven And Cook About 8 To 10
Minutes. Pull Out Of Oven And Let Rest. On A 12 Inch Plate, Place Grouper In The Center And Then Drape In Equal Part’s The Braised Leek’s Over The Middle Of The Fish. Garnish With Chive Sticks.