Panko Grouper with Lobster Cream Sauce
by Pasta Faire Ristorante

Panko Grouper Serves: 2. Preparation time: 30 minutes.

• Prepare the Rice according to directions and save. Make two portions of the fish, about 3 oz. each. Season with Salt and Pepper. Dredge the fish in the Flour, then the Beaten Eggs. Coat the fish in Panko Bread Crumbs until fully covered. Set the oven to 350°F. Put the Oil in a warm skillet on the stove and over medium heat fry each piece of coated fish about 1 minute per side until lightly golden brown. Place the fried Fish on a tray and place them in the pre-heated oven and bake for 7 to 10 minutes. Heat the Wine and Pesto Sauce in a saucepan and add the pre-cooked Rice. Combine the ingredients thoroughly. Set aside and keep warm. In another skillet, heat the Butter, Mushrooms, Green Onions and halved Tomatoes. Sauté until the vegetables are limp and warm. In another saucepan, warm up the Lobster Base and Heavy Cream on low-medium heat.
• To assemble the serving, scoop the Pesto Rice with a spoon or ice cream scoop onto the plate. Top with the baked Grouper portion, add the Vegetables and pour the Lobster Sauce over the top. Garnish with a Lemon Slice.

"Grouper" - Probably one of the most sort-after eating fish in the southeast US, especially Florida. The meat is white, moist, firm and mild tasting. It takes on the flavor of the sauce. It's one of the few fish than can change sex during its life cycle. Almost over-fished years ago, some are farm raised now. Popular Black Grouper are caught off the coast of Florida (limit 2) and usually weigh 10-40 lbs. The largest Grouper on record is 880 lbs. (a "Goliath Grouper"). They are ugly fish, so seldom sold whole, but filets are easily obtained in a super market or at your local "fishmonger".

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