Grouper italiano

Yield: 4 To 6

Measure Ingredient
2 pounds Skinless fresh Grouper fillets
½ cup Unsalted Butter
1 \N Clove Garlic; crushed
1 cup Italian-style bread crumbs; up to 2

If you're not sure what qualities to look for in a fresh fish fillet, The Kitchen Staff recommends that you look for fillets that are moist, firm, and free of any brownish streaks throughout the fillet. When you press your finger into the flesh, there should be an indentation that remains and fills with liquid if the fish fillet is fresh. If there is excessive liquid in the package, it's likely the fish has been frozen and thawed.

Today's recipe is painstakingly simple to prepare. As with many fish suppers, the time it takes to prepare the meal is not an immediate indication of the delicious end result.

Trim grouper fillets into serving size portions. In a shallow saucepan, melt the butter over medium heat. Add the crushed garlic and sauté until fragrant. In a mixing bowl or the saucepan, add the bread crumbs to the garlic butter and stir to combine.

Dredge the fish fillets in the crumb mixture. Place the fillets on a baking sheet that has been treated with a non-stick cooking spray, preferably olive oil in flavor.

Bake for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork. Serve warm. Fantastic with a gratin rice or potato side dish.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 5, 1999, converted by MM_Buster v2.0l.

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