1point_grouper_big

 

THE POINT RESTAURANT
BUZZ VALADAO



8 oz. grouper or trigger filet
1 ¼ cups self-rising flour
1 cup Panko breadcrumbs
1 egg
1 cup milk
1 oz. shredded coconut
1 oz. slivered almonds
1 Tbsp. lemon pepper
1 lemon zest and juice, zest chopped fine
1 lime zest and juice, zest chopped fine
1 orange zest and juice, zest chopped fine
1 Tbsp. chopped pickled jalapenos
5 oz. heavy cream
½ oz. Amaretto
1 Tbsp. brown sugar
1 Tbsp. seafood seasoning
Salt and pepper to taste
1 cup peanut or canola oil

In a 10 inch skillet, heat oil to 350 degrees. In a mixing bowl, whip egg, add milk and stir well. In a shallow pan, place 1 cup self-rising flour. In another shallow pan, add breadcrumbs, coconut, almonds and remaining flour and mix well. Dredge fish into flour, shake off excess flour and dip into egg wash. Drain off excess wash then place into breadcrumb mixture pressing fish into breadcrumbs to coat evenly. Carefully place fish into oil and fry for 3-4 minutes, turn and fry 3-4 minutes more or until done. Drain fish on paper towels or drain rack. In another skillet, add chopped jalapenos, pinch of lemon, lime and orange zest, cream, amaretto and ½ of each juice mixture. Reduce until cream thickens. Add salt and pepper to taste and more juice mixture if desired. Place fish on serving plate, spoon sauce over fish, sprinkle remaining zest around edge of plate. Zest will add to the aroma of the sauce and for a crisp, fresh clean presentation.