Recipe by Auntie Mags
A tasty way to fancy up grouper that's super easy!
Top Review by La Dilettante
We really enjoyed this last night, and it's even tastier cold as a leftover the next day (I just had some). The flavor of the marinade is excellent. I let it soak for about 2 hours, then patted the fillets dry and dipped them in a beaten egg before rolling in the pecans (Vega Girl is right, chop those pecans VERY fine). Instead of pan-frying, I baked them---will try the pan method next time. served with herbed Israeli cous cous...lovely meal! Thanks for sharing.
- 24 ounces grouper fillets
- 1 cup pecan halves, crushed
- 1⁄4 cup Bourbon
- 1⁄4 cup olive oil
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons honey
Directions See How It's Made
- Stir together bourbon, oil, salt, pepper, lime juice and honey until emulsified. Pour into shallow dish.
- Lay grouper filets in bourbon mixture. Turn to coat and refrigerate for 1-4 hours.
- Pour crushed pecans into another shallow dish.
- Pour enough olive oil into deep frying pan to cover bottom and preheat on medium-low.
- Dip filets into pecans, pressing firmly to coat evenly. Turn over and coat other side.
- Fry in pan until pecans turn golden brown. Gently turn over and cook other side; approximately 10 minutes per side.
- Can also use with other firm-fleshed fish or chicken.