Grouper Tuesday

Tonight we had Crispy Grouper Fillets with a Creamy Lemon Grass Slaw and everything was delicious.

For the fish, I started with an egg white beaten with a tablespoon of soy sauce. This was done with an electric mixer on high speed until soft peaks formed. The fish fillets were seasoned with salt and pepper and then dredged in flour. The extra flour was shaken off before being dipped in the beaten egg whites and coated with hand crushed Rice Krispies cereal. The coated grouper fillets went into a non-stick skillet in some hot oil and sauteed on each side for 2-3 minutes. The entire skillet went into a 450 degree oven to finish cooking through for another 8 minutes.

Meanwhile I started the Lemon-Grass Dressing for the slaw. In the bowl of my food processor, went 1/3 cup of minced fresh lemon grass, 3 tablespoons of light mayonnaise, 4 teaspons of rice vinegar, 1 1/2 teaspoon soy sauce, 2 teaspoons of chili garlic sauce, 8 sprigs of cilantro, half of a shallot, and the juice of 1/2 of a lime. This mixture was processed until smooth. This was transferred to a bowl; covered and set aside.

Then I worked on the vegetables which consisted of 1 cup of snow peas, sliced in thin strips, 3/4 cup of bean sprouts, 1/2 cup of thinly sliced red bell pepper, 1/2 cup of thinly sliced red onion and 1/2 cup of carrot strips. The vegetables were tossed with the dressing.

The fish went onto the plate along with the slaw and a garnish of lime wedge and a cilantro sprig. The fish was fork tender and moist and this slaw was unlike any other with the mix of vegetables, the tartness of the lemon grass and the heat of the chili garlic sauce.

We will look forward to having this meal many times in the future.

Gerry and I agree: