Parmesan Encrusted Grouper

LEVEL: Medium 2 HOURS 1 Servings

124 Reviews

  • 4 Grouper Fillets (6 oz.)

Grouper Batter & Breading

  • Eggs, Beaten
  • ¾ Cup All Purpose Four
  • 1 ½ Cups Panko Bread Crumbs
  • 1 Cup Finely Grated Parmesan Cheese
  • 3 TBSP Vegetable Oil

Cheddar Grits

  • 1 Cup Grits
  • 1 TBSP Butter
  • 3 Cups Water or Stock
  • 1 Cup Milk
  • 1 ½ Cups Grated cheddar cheese
  • Salt and Pepper to Taste

Grilled Broccolini

  • 2 Bunches Broccolini (about 2 lbs.)
  • 1 TBSP Lemon Juice
  • 1 TBSP Olive Oil
  • Salt and Pepper to Taste

Marinated Cherry Tomatoes

  • 1 Pint Cherry Tomatoes, Halved
  • 1 TBSP Sherry Vinegar
  • 2 TBSP Olive Oil
  • Salt and Pepper to Taste
  1. Preheat oven to 350 degrees and preheat a large skillet over medium high heat.
  2. Mix together the panko and Parmesan cheese in a large bowl.
  3. Dredge each grouper fillet in the flour and shake off the excess, then dip each fillet in the egg, followed by the panko/parmesan mixture.
  4. Add the oil to the hot pan, followed by the fish fillets taking care not to crowd them. Sauté fish in batches if necessary.
  5. Cook the crusted fish fillets approximately 3 minutes each side or until golden brown. Transfer the filets to a baking sheet and place in the oven for 5 to 7 minutes or until internal temperature reaches 160°F.

Cheddar Grits

  1. Add the water or stock, milk, butter and grits to a medium saucepan and bring to a boil over medium heat.
  2. Reduce the heat to a simmer and cook until the liquid is mostly absorbed and the grits have started to thicken.
  3. Add the cheese and continue to stir until it has all melted, then season to taste with salt and pepper.

Grilled Broccolini

  1. Trim the fibrous tips from the bottom of each broccolini stalk, about the bottom 2 inches.
  2. Toss the broccolini in the lemon juice, salt, pepper and olive oil so that its evenly coated.
  3. Grill over high heat until charred and cooked through.

Marinated Cherry Tomatoes

  1. Mix together the parsley, olive oil, vinegar salt and pepper in a medium-mixing bowl.
  2. Toss the tomatoes in the dressing, cover and set aside for at least 30 minutes before using.

Plate Preparation

  1. Divide the cheddar grits evenly between four entrée plates
  2. On top of the grits put a few grilled broccolini stalks, followed by the crusted grouper fillet
  3. Add a portion of the marinated cherry tomatoes to the plate and serve immediately.