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Name: Pecan Encrusted Grouper with Hot Honey Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American-South
Ingredients: 2 grouper fillets; 1/2 cup toasted, unseasoned pecans chopped; 1/2 cup panko bread crumbs; 1/2 cup flour; 1 egg plus 1 T water mixed well; 1 stick butter clarified; 1/2 cup honey; 2 teaspoons habanero sauce; 1/2 teaspoon smoked paprika; 1 teaspoon lime juice

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INGREDIENTS

2 grouper fillets
1/2 cup toasted, unseasoned pecans ; chopped
1/2 cup panko bread crumbs
1/2 cup flour
1 egg plus 1 T water ; mixed well
1 stick butter ; clarified
1/2 cup honey
2 teaspoons habanero sauce
1/2 teaspoon smoked paprika
1 teaspoon lime juice

INSTRUCTIONS

Last time, I used Pacific Cod from Sam's. One pack of it was about $20 and will serve us 2-3 times. Much better than the grouper fillet at $32 from Fresh Market. (It was very good, but just too expensive). The smoked paprika is very smokey, but okay. Just a bit too smokey for me, but Paul liked it.

Preheat oven to 350.

Toast pecans in oven until nutty and no longer "green" for about 6-8 mins in 350 degree oven. Do not season with anything.

Put pecans in Ninja blender and pulse until roughly chopped. Add panko bread crumbs and pulse until mixed well, but still a little roughly chopped. Don't make dust out of it.

Wash grouper fillets, dry off and season with Himalayan Salt or Kosher Salt and freshly ground pepper.

Put flour in one bowl, mixed egg and water in another bowl, and nuts and panko spread out in a plate.

Dredge salted and peppered fish in flour and then dip in egg wash, then roll in pecan/panko bread crumb mixture. Set aside until ready to cook.

In a measuring cup, combine honey, habanero sauce, smoked paprika and lime juice. May microwave just long enough to warm up a bit. Set aside.

Clarify butter and skim all foam off in a skillet that can go in oven.

Over medium high heat, brown fish for about 1 1/2 minutes on one side and then turn it over. (Start out with bottom side up.) Don't worry about trying to brown the second side, this will happen in oven.

Place skillet in oven and bake for about 15-20 minutes or until fish is done.

Plate fish and drizzle with the honey sauce.

Serve immediately.

Goes well with Mukimame or maybe a corn, black bean salsa.

NOTES

Alert editor

Pecan Encrusted Grouper with Hot Honey Sauce

2 grouper fillets
1/2 cup toasted, unseasoned pecans chopped
1/2 cup panko bread crumbs
1/2 cup flour
1 egg plus 1 T water mixed well
1 stick butter clarified
1/2 cup honey
2 teaspoons habanero sauce
1/2 teaspoon smoked paprika
1 teaspoon lime juice

Last time, I used Pacific Cod from Sam's.  One pack of it was about $20 and will serve us 2-3 times.  Much better than the grouper fillet at $32 from Fresh Market.  (It was very good, but just too expensive).  The smoked paprika is very smokey, but okay.  Just a bit too smokey for me, but Paul liked it.

Preheat oven to 350.
Toast pecans in oven until nutty and no longer "green" for about 6-8 mins in 350 degree oven.  Do not season with anything.
Put pecans in Ninja blender and pulse until roughly chopped.  Add panko bread crumbs and pulse until mixed well, but still a little roughly chopped.  Don't make dust out of it.
Wash grouper fillets, dry off and season with Himalayan Salt or Kosher Salt and freshly ground pepper.
Put flour in one bowl, mixed egg and water in another bowl, and nuts and panko spread out in a plate.
Dredge salted and peppered fish in flour and then dip in egg wash, then roll in pecan/panko bread crumb mixture.  Set aside until ready to cook.
In a measuring cup, combine honey, habanero sauce, smoked paprika and lime juice.  May microwave just long enough to warm up a bit.  Set aside.
Clarify butter and skim all foam off in a skillet that can go in oven.
Over medium high heat, brown fish for about 1 1/2 minutes on one side and then turn it over.  (Start out with bottom side up.)   Don't worry about trying to brown the second side, this will happen in oven.
Place skillet in oven and bake for about 15-20 minutes or until fish is done.
Plate fish and drizzle with the honey sauce.
Serve immediately.
Goes well with Mukimame or maybe a corn, black bean salsa.

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Nutrition

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Serving Size: 1 Serving (425g)
Recipe Makes: 2 Servings

Calories: 1026
Calories from Fat: 450 (44%)

Amt Per Serving		% DV

	Total Fat 50g	67 %
	Saturated Fat 30g	150 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 3.2g
Cholesterol 217.3mg		67 %
Sodium 662.3mg		23 %
Potassium 1355.5mg		36 %
Total Carbohydrate 92.4g		27 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 90.9g
Protein 54.5g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1026

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