Pan Seared Panko-crusted Black Grouper Recipe
Served with Steamed New Potatoes, Parsnip Puree, and a Pesto Cream
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Ingredients
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For the Pan Seared Panko-Crusted Black Grouper
For the Steamed New Potatoes
For the Parsnip Puree
For the Pesto Cream
Method
Preparing the Pan Seared Panko-Crusted Black Grouper
- 1
Prepare the Fish
Pat the black grouper fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs. In a third dish, place the panko breadcrumbs.
- 3
Bread the Fish
Dredge each fillet in flour, shaking off the excess. Dip in beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Cook the Fish
In a large skillet, heat olive oil over medium-high heat. Add the breaded grouper fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.
Preparing the Steamed New Potatoes
- 5
Steam the Potatoes
Place the new potatoes in a steamer basket over boiling water. Sprinkle with salt and steam for about 15-20 minutes until tender.
- 6
Finish with Butter and Parsley
Once cooked, add butter and fresh parsley, tossing to coat evenly.
Preparing the Parsnip Puree
- 7
Cook the Parsnips
Peel and chop the parsnips. Boil them in salted water for about 15 minutes until tender.
- 8
Blend the Puree
Drain the parsnips and transfer them to a blender. Add butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.
Preparing the Pesto Cream
- 9
Combine Pesto and Cream
In a small saucepan over low heat, combine the pesto sauce and heavy cream. Stir until heated through and well combined.
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