Bright Star Pecan Crusted Grouper

Bright Star Pecan Crusted Grouper

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The Bright Star Restaurant

304 N 19th Street

Bessemer, Alabama 35020

Reservations suggested for 6 or more

424-9444

www.thebrightstar.com

 

Winner of the 2010 James Beard Award as an American Classic Restaurant 

 

 

Bright Star's Pecan Crusted Grouper with Corn Sauce and garnished with Lump Crabmeat

 

Serves 4

 

Pecan crusted Grouper

 

1 tbsp vegetable oil

1 tbsp Creole seasoning such as Fat Boy or Tony Chachere's Creole Seasoning

2 cups finely chopped pecans

1 cup flour

½ cup heavy whipping cream

¼ cup water

4– 6oz Snapper fillets cleaned and towel patted dry

2 tbsp vegetable oil for cooking. 

2 oz lump crabmeat

 

Preheat oven to 350 degrees.  Combine vegetable oil, Creole seasoning and pecans in large bowl until pecans are well coated.  Place pecans on cookie sheet and bake in oven for 15-20 minutes until pecans are toasted. Remove from heat and let rest until cool to the touch.  In a food processor, combine flour and pecans and process until smooth.  Transfer to shallow dish.  In a second shallow dish whisk the cream and water together.  Dredge the fish first in the whipping cream mixture, then the pecan mixture.   In a large skillet, heat vegetable oil over medium heat.  Add fish and cook until golden brown and fish is cooked through approximately 5 minutes.  Turn and cook on second side, adding a little more oil if necessary to prevent sticking, for 5 minutes longer, or until golden brown on the second side and the fish just flakes when tested by a fork. 

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