Pan Seared Grouper with Almonds and Lime Butter - Chef Kip Peters, Executive Chef, South Bend Country Club

Here's tasty encrusted baked grouper from Chef Peters seemingly endless collection of gourmet seafood recipes.  It was a hit in cooking class.  It was also a hit with our staff.

Ingredients:

8 6 oz portions of fresh grouper filets, skinned
1 oz. butter
1/2 cup Drake's Crispy Fry Mix
1 oz. dry white wine
1/4 cup almonds, sliced
1/2 lb. butter, softened
1 lime, zested and juiced
salt and pepper to taste

Preheat oven to 300 degrees.  Dredge filets in Drake's Crispy Fry Mix.  In a large heated saute pan, melt butter and then saute filets until browned on both sides.  Remove from saute pan, place filets on a sheet pan and bake until fish is done (5 to 10 minutes.)

Cook almonds in the saute pan over medium heat until browned.  Deglaze pan with white wine.  Reserve.  In a small bowl, mix softened butter with lime juice and zest.  Remove fish from oven, plate and cover each fillet with some almonds and a tbsp. of the lime butter mixture.

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