No matter how you pronounce “pecan” this recipe is a home run!
¼ cup pecan meal or finely ground pecans
¼ cup panko crumbs
1 teaspoon Old Bay seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound of skin-on grouper fillets, cut into 4-ounce servings
3 tablespoons vegetable oil
3 tablespoons unsalted butter
3tablespoons minced shallot
¼ cup white wine
1 tablespoon Dijon mustard
¼ cup chopped pecans
Preheat the oven to 350 degrees.
Combine the pecan meal, panko crumbs, Old Bay, salt, and pepper in a shallow dish.
Pat the fish fillets dry, then brush the flesh side with about 1 tablespoon oil. Place each fillet flesh-down in the pecan/crumb mixture and press lightly to coat.
Heat 1 tablespoon oil and 2 tablespoons butter in a nonstick ovenproof skillet over medium-high heat until the butter is melted and foaming. Place the fish in the skillet with the pecan coating down. Lower the heat to medium and cook for 5 minutes.
Using a fish spatula or whatever you have, turn the fish skin-down, careful not to dislodge the pecan coating. Place the skillet in the oven for 10 minutes, or until the fish is white and cooked through.
While the fish is baking, heat the remaining 1 tablespoon oil in a small saucepan and add the shallots. Cook for a few minutes, until the shallots are translucent. Add the wine, bring to a boil, and cook until reduced by half. Whisk in the mustard, then add the chopped pecans and remaining 1 tablespoon butter. Cook, stirring, until the butter is melted.
Place each fillet on a dinner plate and divide the sauce over the fillets
* White fleshed Grouper is perfect for this preparation, but you could always substitute a different white fish such as Tilapia, but I really wish you wouldn’t. *