We are blessed with a fishery that provides us such a wonderful “kitchen friendly” catch – Grouper. We’re famous for it and yet, when you live in the midst of such plenty, sometimes you forget. This is not one of those times:) Our Parmesan Panko Grouper recipe will surely jog some memories.
Grouper is my second favorite fish (wahoo is first) though not second by much. I am more a cook than an angler so a fish’s kitchen characteristics are foremost to me. Grouper holds itself up well in this regard. So versatile, Grouper can take almost anything you throw at it. For today’s recipe we will throw a little Panko, a little Parmesan, and a little pan frying.
Parmesan Panko Grouper Recipe Ingredients
The Lime Butter Sauce
attribution: Ian Knauer – epicurious.com
Lime Juice: 1/4 cup, fresh
Butter: 1/2 cup, melted
Garlic: 1 large clove
Salt: to taste
Black Pepper: to taste
Lime Zest: 1/4 tsp
Sugar: to taste
Red or Black Grouper: 1.5lb
Panko: 2 cups
Flour: 1 cup
Parmesan Cheese: 1.5 cups
Salt: to taste
White Pepper: to taste
Butter: 1/2 cup
Lime Butter Sauce
The sauce is quite simple and works well on all manner of fish. In a blender, add all of the ingredients except the lime zest. Be mindful when adding the melted butter. Go slow and blend until fully emulsified.
Pour the blended sauce into your serving container and top with the lime zest. This sauce keeps well for up to two weeks.
First things first. Heat your oven to 350 degrees with a rack in the middle position. Melt the butter in a cast iron skillet (or other oven proof pan) on the stove top – medium heat.
Prep your “assembly line” by combining, in separate dishes, (1) the panko, grated parmesan & salt (2) flour, salt & white pepper (3) egg & a little water – thoroughly mixed. Get your fish ready (rinsed and patted dry).
Dredge each piece of fish in the flour and then the egg wash.
Next, move the fish to the Parmesan Panko mix and coat completely. The devil is in the details here. Make sure to thoroughly coat each piece.
Place your fish in the buttered, heated skillet. Brown on one side for 5-6 minutes.
Turn the fish and move the skillet to the middle rack in the oven. Bake for 6-8 minutes depending on the thickness of your fish.
Remove the skillet from the oven and plate the Parmesan Panko Grouper up for serving. For this dish we prepared Dilled Potatoes and Asparagus as sides.
Note: A little of the Lime Butter sauce goes a long way…. show some restraint the first time you ladle it on the fish. It also works well with the asparagus.
Bon Appetit and tight lines!
What is your best wahoo dish?
Wahoo is probably my favorite fish to cook and eat. I, most often, go simple on the preparation. A hot iron skillet – rub the Wahoo with some dill (or rosemary) infused butter and cook 3 minutes on each side. For a somewhat more nuanced dish take a look here and replace the Triggerfish with Wahoo. That’s part of the beauty of Wahoo. It works well in a wide range of preps. Hard to go wrong.
Let me know if you come up with something else that works well with Wahoo. I am always on the hunt for a new taste.
[…] Parmesan Panko Grouper w/Lime Butter Sauce […]
Best recipe ever! I made this last night for my sister/brother in-law and hubby. They said it was the BEST they have ever eaten. Thanks for sharing