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Peanut Crusted Grouper
Courtesy of National Peanut Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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1 c. roasted lightly salted peanuts
1/3 c. shredded or flaked coconut
1/4 c. packed mixed herbs such as mint, parsley, cilantro, dill and rosemary
2 Tbsp. all-purpose flour
3/4 tsp. salt
1/4 tsp. ground white or black pepper
2 eggs
4 (6 oz.) grouper, scrod or halibut fish fillets
1 Tbsp. vegetable oil
1 Tbsp. butter
lemon wedges (optional)
What to do:
1. Heat oven to 375°F.
2. Combine peanuts, coconut and herbs in a food processor. Process with on/off pulses until peanuts are finely chopped, but mixture is not pasty. Transfer mixture to a shallow dish or pie plate.
3. Combine flour, salt and pepper in a plastic or paper bag. Beat eggs until frothy in another shallow dish or pie plate.
4. Shake fish fillets, one at a time, in flour mixture. Dip each side in egg; roll in peanut mixture, patting to coat. 5. Heat oil and butter in a large oven-proof skillet over medium-high heat until butter is melted and mixture is very hot.
6. Add fish to skillet and cook until golden brown on bottom, 3 to 4 minutes. Turn fish over; transfer to oven and bake 8 to 10 minutes or until fish is opaque in center.
Serve with lemon wedges if desired.

* Recipe courtesy of the National Peanut Board. For more delicious recipes, please visit
www.nationalpeanutboard.org
Serve with:
Artichokes with mixed vegetables and warm bakery bread.
Wine pairings:
Chardonnay, Pinot Grigio, Riesling/Rhine
Nutritional information:
Calories: 343;   Total Fat: 28g;   Cholesterol: 60mg;   Total Carbs: 15g;   Fiber: 60g;   Protein: 12g;   Sodium: 660mg;  
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