Macadamia Nut Crusted Grouper w/ Wild Rice & Fig Pilaf
(from staceydan’s recipe box)
Source: Mai-Kai Restaurant, Fort Lauderdale
Categories: Fish
Ingredients
- MACADAMIA NUT CRUSTED GROUPER
- INGREDIENTS:
- • 4 6 Oz. grouper fillets
- • 1 cup all purpose flour
- • 3 eggs, beaten
- • 1 cup macadamia nuts, chopped fine
- • 1 cup Japanese bread crumbs
- • 2 Tbs. olive oil
- SAUCE:
- • 2 cups white wine or vegetable stock
- • 1 cup heavy whipping cream
- • 1 cup orange juice, fresh squeezed
- • 1/4 cup lime juice, fresh squeezed
- • 1/4 cup lemon juice, fresh squeezed
- • 1/4 cup coconut milk
- • 1 pound butter, unsalted
- WILD RICE & PLUM PILAF
- • 1/4 Cup water
- • 1 (16 oz.) can fat-free, low sodium vegetable broth
- • 3/4 Cup uncooked wild rice
- • 1 Tablespoon butter
- • 1 Cup finely chopped onion
- • 1 Cup dried, chopped figs
- • 3/4 Teaspoon dried thyme
- • 1/4 Teaspoon salt
- • 1/4 Teaspoon black pepper
- • 1/4 Teaspoon paprika
Directions
-
MACADAMIA NUT CRUSTED GROUPER
-
Dredge grouper in flour and shake off excess. Combine bread crumbs and chopped nuts. Submerge filets in beaten eggs, then dredge in bread crumb mixture. In a heavy sauce pan over medium heat, place olive oil and heat until hot but not smoking. Place filets in sauce pan and brown on one side, approximately two minutes. Turn filets over and place entire pan in a 350 degree oven and bake for 5 – 7 minutes (filets are done when a toothpick is easily inserted and removed from the thickest part of the filet). Set Aside.
-
Combine all sauce ingredients, except for butter, in a sauce pan over medium-high heat. Cook, stirring constantly, until reduced by half. Remove from heat and add butter and stir until incorporated. Place filets on a serving plate and pour sauce over top.
-
WILD RICE & PLUM PILAF
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Bring water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer for about 1 hour or until rice is tender. Melt butter in a large nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender. Stir in rice, figs, thyme, and spices. Continue to saute until all is heated through.