I had this over the weekend and had to share it... Macadamia Nut
Crusted Grouper w/ Wild Rice & Fig Pilaf and Sautéed Green Beans Amandine.
MACADAMIA NUT CRUSTED GROUPER
Serves: 4 Difficulty
level: 3 (of 5) Prep Time: 10 min. Ready In: < 30 mins.
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
PROCEDURE:
• 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.
SAUCE:
• 2 cups white wine or chicken stock
• 1 cup heavy whipping cream
• 1 cup orange juice, fresh squeezed
• ¼ cup lime juice, fresh squeezed
• ¼ cup lemon juice, fresh squeezed
• ¼ cup coconut milk
• 1 pound butter, unsalted
PROCEDURE:
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
Serves: 4 Difficulty
level: 3 (of 5) Prep Time: 5-10 mins. Ready In: 75 mins.
INGREDIENTS:
• 1/4 Cup water
• 1 (16 oz.) can fat-free, low sodium chicken broth
• 3/4 Cup uncooked wild rice
• 1 Tablespoon butter
• 1 Cup finely chopped onion
• 1 Cup dried, chopped figs
• 1/2 Cup thin sliced prosciutto ham
• 3/4 Teaspoon dried thyme
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1/4 Teaspoon paprika
PROCEDURE:
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; sauté for 5 minutes or until tender.
Stir in rice,
figs, prosciutto, thyme, and spices.
Continue to sauté until all is heated
through.
SAUTEED GREEN BEANS AMANDINE
Serves: 6 Difficulty
level: 2 (of 5) Prep Time: 5-10 mins. Ready In: 30 mins.
INGREDIENTS:
• 5 Slices bacon (preferably Applewood smoked)
• 1/2 Cup slivered almonds
• 1 (16 oz.) package frozen French Cut green beans*
• 1/4 Cup butter
• * thaw and drain to remove excess water, otherwise they will steam rather
than sauté.
PROCEDURE:
Place bacon in a large sauté pan over medium heat.
Cook until browned on one
side, turn to brown on other side.
Add the almonds to the pan, cook, stirring until
they turn a golden brown.
Remove the bacon, leaving the bacon drippings.
Crumble the bacon, and return to pan.
Melt the butter with the bacon drippings.
Add the green beans, cook and stir until tender, about 8 minutes
Salt and
pepper to taste.
Once all
dishes have been prepared they are ready to be dished and served.
Happy Cooking & Hope
You Enjoy This Delectable Dish!
Don't forget if there is something you need for the kitchen check
out my good friends at J.E.S. Restaurant Equipment they have an amazing
residential kitchen emporium as well as selling restaurant supplies wholesale.
CHEF PHIL
