Spicy Pecan Crusted Grouper Recipe
Ingredients
| Scallions | 1/2 Cup (16 tbs), chopped | |
| 3 tablespoons reduced-sodium teriyaki sauce | ||
| 1 large clove garlic, minced | ||
| Minced ginger | 1 Teaspoon | |
| 4 grouper fillets (4 ounces each) | ||
| Bread crumbs | 1 Cup (16 tbs) | |
| 1/2 cup whole-grain cereal flakes, coarsely crushed | ||
| Chopped pecans | 1/4 Cup (16 tbs), toasted | |
| Ground black pepper | 1 Teaspoon | |
| Basil | 2 Tablespoon, shredded | |
Directions
In a 9" X 9" glass baking dish, combine the scallions, teriyaki sauce, garlic, and ginger.
Place the grouper in the marinade and turn to coat both sides.
Cover and refrigerate for 1 to 2 hours.
In a pie plate, combine the bread crumbs, cereal flakes, pecans, and pepper.
Remove the grouper from the marinade; discard the marinade.
Press each fillet into the crumb mixture to coat all sides.
Goat a large no-stick skillet with no-stick spray and place over medium-high heat until hot.
Add the grouper and cook for 3 to 4 minutes, or until golden brown on the bottom.
Mist the top of the fillets with no-stick spray, then flip and cook for 3 to 4 minutes more, or until the grouper flakes easily when tested with a fork.
Sprinkle with the basil.
Place the grouper in the marinade and turn to coat both sides.
Cover and refrigerate for 1 to 2 hours.
In a pie plate, combine the bread crumbs, cereal flakes, pecans, and pepper.
Remove the grouper from the marinade; discard the marinade.
Press each fillet into the crumb mixture to coat all sides.
Goat a large no-stick skillet with no-stick spray and place over medium-high heat until hot.
Add the grouper and cook for 3 to 4 minutes, or until golden brown on the bottom.
Mist the top of the fillets with no-stick spray, then flip and cook for 3 to 4 minutes more, or until the grouper flakes easily when tested with a fork.
Sprinkle with the basil.
Chef
