Categories: Seafood
Ingredients
- 2 grouper fillets, 1/2 pound each
- 2 ounces seasoned flour, add black pepper, paprika and salt to all-purpose flour
- 1/2 cup panko (Japanese bread crumbs)
- 1/2 cup pecan halves, chopped medium to fine
- 1 ounce vegetable oil
- 1/4 can of Coco Lopez (cream of coconut)
- Zest from one lime, finely grated
- 1 teaspoon lime juice
- Vegetable oil, enough to grease the baking sheet and roll the filets in.
Directions
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Pre-heat oven to 425 degrees.
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Mix the panko and pecans together.
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Lightly dust fish fillets all over with seasoned flour and shake off excess.
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Dip in oil then roll in bread crumbs and chopped pecans mixture.
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Place fish on a baking sheet greased with vegetable oil.
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Bake at 425 degrees for 15 to 20 minutes, until cooked through.
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If you want to deep fry place the fish in three inches of vegetable oil in a deep frying pan.
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Heat to 400 degrees and five to six minutes, until golden.
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Sauce:
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Heat oil in a large nonstick skillet over medium-high heat.
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Add the Coco Lopez, lime zest and lime juice and bring to a boil.
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Reduce heat and simmer five minutes or until slightly thick.
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Plate the fillets and drizzle with the sauce.