Out of approximately two hundred and fifty-five recipes on this site, there are twenty-five plus chicken recipes, thirty plus desserts, twenty-three plus that have something to do with Italian. Only eight have something fishy about them, and here is the ninth.
Obviously, I’m not a huge fish person, but my list is finally growing. I love our lowcountry shrimp – best shellfish on the east coast. Tender sweet clams and mussels make the list. Tuna and salmon are my next favorites, a good crab cake - i.e., with white crab meat and limited breading - makes me smile as do soft shell crabs. I’ve just discovered barrel fish and corvina, so they both have been added. Swordfish and mako have been deleted - so over them, too much tarragon sauce in the early nineties. I had tilapia once and will never eat that bottom fisher again – blich! And now, Black Grouper straight out of our local waters has joined the exclusive list.
To date the best and freshest I’ve found on the Island has been from Dave at Piggly Wiggly in Coligny - say that three times fast! This would be lovely served with a little ratatouille – see previous post from Chef Penn
Anyway, I’m determined to expand the fishy-ness of this site and thanks to Michael Cirafesi from Michael Anthony’s, my all time elusive favorite, Mediterranean sea bass or branzino will be available with two days notice – that makes me smile too!
1 ½ lb Grouper fillet – cut into 4 pieces
1 cup shredded Parmesan cheese
1 cup Panko bread crumbs
Handful flat leaf parsley, roughly chopped
1 teaspoon garlic powder
Quick light tomato sauce – recipe below
Preheat oven to 425°F
Process parsley in the bowl of a food processor until minced. Add the Parmesan and garlic powder, process until just combined. Pour parsley mixture into a shallow dish and add the panko, toss with a fork to combine. Set aside.
Pour about ¼- ½ cup of milk in a shallow dish. Dip each side of the fillets into milk, then panko mixture, pressing crumbs into each side of the fillets. Place on a baking tray lined with parchment paper, refrigerate until ready to cook.
Heat a large oven proof skillet over high heat. Add canola oil, when the oil begins to smoke lower heat. Using a spatula, transfer fish fillets to skillet, depending on size of pan, you may have to cook two at a time, do not over crowd. Press fillets down using a spatula and fry until golden, approximately 2-3 minutes on each side. Finish cooking fish in the oven until firm when pressed approx another 3-5 minutes depending on the thickness of the fillet. A good tip from “Cooking” by James Petersen is to figure on a total cooking time of 9 minutes per inch of thickness.
Spread a few tablespoons of fresh tomato sauce on a plate and top with grouper.
Light Tomato Sauce
2 15oz cans of diced tomatoes, pureed in a blender
2 tablespoons extra virgin olive oil
Simmer pureed tomatoes and olive in a medium saucepan for 30 minutes. Keep warm while preparing grouper.
It’s All Delicious notes: Look for a fillet that is pretty uniform in thickness allowing the pieces to be the same size. This makes the cooking timing easier.