Recipe June 27: Grouper Sicilian


Grouper Sicilian

4 portions grouper fillets (8-10 oz each)

6 oz ranch dressing

1 lb. Japanese bread crumbs (Panko)

4 oz clarified margarine (see recipe)

12 oz sliced mushrooms

1 bunch scallions, cleaned & sliced

2 oz chopped fresh garlic

2 oz unsealed butter

2 oz white wine (Chablis is great)

Bring to a boil in a small saucepan, one lb. of margarine. Allow to boil 10 minutes, then let sit.

The clear yellow liquid that rises to the top is clarified margarine, and is great for cooking fish.

Clean and rinse fish fillets. Roll in ranch dressing, then Japanese bread crumbs. The ranch

dressing will stick to the fish, and the bread crumbs to the ranch dressing, "breading" the fish.

In a hot non- stick skillet, place the clarified margarine, then the breaded grouper fillets. Cook

until golden brown and turn.

Allow to cook 2-3 minutes, then remove from the skillet and place on an in greased cookie sheet.

Place in a 350 degree oven, for approximately 10 minutes or until the fish is completely cooked.

Wipe the skillet clean, and place the mushrooms, garlic and white wine. Allow to cook 1-2

minutes, until the mushrooms are soft. Add the scallions and butter. Allow to heat only until the

butter is melted. DO NOT OVERCOOK.

Remove the fish from the oven. Place on 4 serving plates and top with 1/4 of the mushroom/

scallion/ garlic butter mixture. Serve with price. This dish is great with some zucchini provencale

or some pasta.

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