Pez. Empanizado Recipe

From the Grill

1. 1

   Preheat grill

   Preheat a grill to medium-high heat, about 425°F (220°C). If using a charcoal grill, wait until the flames have settled and the grate is hot.

2. 2

   Set up dredging stations

   Place three shallow bowls: 1) flour (1/2 cup), 2) eggs beaten with lemon juice, 3) breadcrumbs mixed with parmesan (optional), paprika, garlic powder, salt, and pepper.

3. 3

   Prepare fish

   Pat fish fillets dry with paper towels. Lightly season with a pinch of salt and pepper.

4. 4

   Dredge fillets

   Dredge each fillet in flour, tapping off excess; dip into egg wash, then press into breadcrumb mixture to coat evenly.

5. 5

   Rest crust

   Place breaded fillets on a tray and rest 5-10 minutes to let the crust set.

6. 6

   Oil grill and fish

   Lightly oil the grill grates or brush the top of each breaded fillet with olive oil to help prevent sticking.

7. 7

   Grill

   Grill the fillets 3-4 minutes per side, turning once, until the crust is golden and the fish is opaque inside.

8. 8

   Finish and serve

   Check internal temperature to 145°F (63°C). Remove, rest 2 minutes, and serve with lemon wedges.