Cape Fear Cookin'
« Previous EntriesGrouperonymus
Thursday, December 11th, 2008Generally, I like to use grouper; however, any fish may be used with this recipe.
You will need:
1 large sauté pan
Enough cooking oil to cover 1/4 inch in pan
2 lbs. of grouper cut into four 8 oz. pieces (or smaller pieces may be used)
2 eggs
1 cup milk
3/4 cup grated parmesan cheese
1/2 cup flour
2 tablespoons granulated garlic
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
Start by mixing the egg and milk. Once mixed, add the fish and then put the fish, eggs, and milk mixture in the refrigerator while you’re mixing the dry ingredients. You can also pre-heat the pan and oil on medium high heat while you’re mixing the dry ingredients.
In a bowl, mix together the dry ingredients: parmesan cheese, flour, garlic, Italian seasoning, salt, and black pepper.
Add the fish pieces to the dry mix. Roll, mix, and pat with your hand to thoroughly coat the fish. Once the oil is hot, you can add the fish.
Brown the fish on each side. It should take about 3-4 minutes per side. Remember, you are looking for golden brown. If your oil starts getting too hot, turn the heat down a little (Don’t panic!).
This fish is great served with pasta and tomato sauce, or it also goes well with rice or mashed potatoes and a vegetable.
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1 large tomato
1 small sweet onion
1/2 bunch fresh cilantro
2 limes
2 fresh garlic cloves
2 tablespoons olive oil
1 teaspoon Old Bay
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Thursday, August 28th, 2008Serves Two
Ingredients:
1/2 lb. boneless grouper fillet-cut into small cubes
1/2 lb. large shrimp-peeled & deveined
1 bag baby spinach
Half of a 1 lb. box of fettuccine
2 tablespoons extra virgin olive oil
3 fresh garlic cloves sliced
1 small onion cut in half twice, then sliced
1/2 pint heavy cream
1/3 cup white wine
1/2 cup grated parmesan cheese
Preparation:
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