Chuck's Fish Serves up Grouper Piccata - Alabamas13.com WVTM-TV Birmingham, AL

Chuck's Fish Serves up Grouper Piccata

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PICCATA SAUCE INGREDIENTS AMOUNTS

Lemon juice 3oz

Chicken stock 5oz

Dry white wine 3oz

Butter 3oz

Garlic 1tbs

Capers 3tbs

Portobello mushrooms- sliced 4oz

  GROUPER INGREDIENTS AMOUNTS

Gulf Grouper filet 6oz

All-purpose flour /enough to coat filets

Salt & Pepper Pinch per filet

Olive Oil 1tbs

  FRIED BOURSIN POTATO CAKE INGREDIENTS AMOUNTS

Mashed potatoes 12oz

Boursin cheese- herb cream cheese 4oz

Panko bread crumbs

EGG WASH INGREDIENTS AMOUNTS

Eggs 3

Milk 2 cups

SAUTÉED ASPARAGUS INGREDIENTS AMOUNTS

Fresh asparagus 16 stalks

Butter 2oz

Salt and Pepper to taste

PROCEDURE

Boursin Potato Cake

Use cooled mashed potatoes; these can be prepared the night before and

refrigerated. Mix boursin cheese into potatoes thoroughly. Form potatoes into

four 4oz patties. Mix eggs and milk together to make the egg wash. Then

dredge the cakes through the wash. Drain excess liquid off of potato cake and

coat in panko breadcrumbs and deep fry. The potato cakes can be held in

oven on low temp while fish is prepared.

Grouper & Piccata Sauce

Preheat oven to 350 degrees. Heat a sauté pan over medium heat then coat

pan with olive oil. Lightly coat both sides of fish filet with flour and a pinch of

salt & pepper. Place fish in sauté pan and cook until crispy for 3 minutes then

flip fish and add mushrooms, garlic, chicken stock and lemon juice. Remove

pan from heat and place in to 350 degree oven until flakey (3-5min). Remove

fish from pan and place on top of potato cake. Return pan to heat with

remaining liquid and incorporate 1oz of softened butter and whisk until

completely incorporated. Pour Piccata sauce over fish. Garnish with shredded

parmesan cheese and lemon wedge.

Sautéed Asparagus

Bring a pot of water to a boil. Drop asparagus into water, and cook for 2

minutes or until asparagus begins to brighten in color. While asparagus is

boiling heat a sauté pan over medium heat and add butter. Once the

asparagus has cooked for 2 minutes remove and add to the sauté pan with

melted butter. Add a pinch of salt and pepper and sauté for another 2

minutes.

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