Thursday, July 18 2013, 12:51 PM MDT
Panko Crusted Group with Taomato Olive Pan Sauce
As Aired on July 17, 2013
Recipe Courtesy of Chef Kimberly Larsen - Harmons
4 6 oz grouper fillets
1 1/2 cups panko bread crumbs
1/4 cup flour
Salt & pepper
1 cup white wine
1 package Cherry Tomato
1/2 Cup Olives, kalamata & Nicois
2 Tbl Capers
2 garlic cloves, minced
1/2 bunch Parsley, minced
1 Lemon, Juice and Zest
1.) Bread fish fillets by dredging in flour lightly, then dip in eggs, last dredge through panko bread crumbs. Allow fish to sit for 10 minutes.
2.) Heat a medium sauté pan on med-high heat. Cover the bottom of pan with oil. Sauté fish fillets for 3-4 minutes on each side. Fish should flake if touched with fork. Remove from pan and cover while you make sauce.
3.) Deglaze pan with white wine. Add garlic, tomatoes, olives and capers. Sauté for 2-3 minutes. Remove from heat. Add parsley and lemon juice. Pour over fish and serve.
4.) Standard Breading Procedure includes three steps: dredging in flour, moistening in http://culinaryarts.about.com/od/glossary/g/Egg-Wash.htm (beaten egg plus a tablespoon or two of water or milk), then coating in breadcrumbs.
(Copyright 2013 Sinclair Broadcasting Group.)