Walnut Encrusted Grouper

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Guys, sometimes my life makes me laugh.

I guess that’s a good thing, right, that I can laugh at myself?

Like every time I start trying to explain my weekend adventures…
“Yeah, man, that was an awesome trip to Kroger! There’s some pretty cool stuff on sale.”

Yeah, laughter is a good thing.

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And there are times when you have to laugh at yourself after the event.

You know those times?

Like when your tire explodes (not kidding) on your way to your college class,
so you park in the teachers’ parking lot,
consequently receiving a ticket,
then you look like an ignorant sweat freak while trying to replace the tire.

Tires. Why do we need them, again?

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I was also very (very) thankful for my best friend Elaine.
(I’ve now officially mentioned all of my best friends on this blog)
She knows how to replace a tire. And keep me sane.

It’s a tough job.

I love her with every ounce of my heart for it all.

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If I were she, I would have laughed at my freakish self.

She did that, too, but you know.

It’s all in good fun.

Anyway, we got the tire fixed after a Snapchat palooza and soaking our clothes with sweat
(bet you wanna eat this fish now, right?).
And then I got to come home and eat this fish.
And everything was good in the world.

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This grouper… amaze.

If you like walnuts… no, scratch that.
If you like cheese (who the heck doesn’t?), you will love this.
And all God’s people said AMEN.

Walnuts, Panko, Parmesean, Parsley, Dill, BUTTAH, Dijon, Salt and Peppa =
capital l-u-v LUV.

And then you saute it and top it with THA BEST mushrooms ON the planet
and you call it a day and life.

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I know I say this about everything, even things non-food
(HA jk when do I not talk/think/breathe food?)
you need it in your life.

A-S-A-P

Walnut-Encrusted Grouper (and mushrooms!)
serves 4
adapted from The Lush Chef
I
ngredients
4 small grouper (or other white fish) fillets
1/2 cup chopped walnuts
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan or Romano cheese
1/4 cup fresh parsley
2 teaspoons dijon mustard
1 tsp fresh dill, chopped
1/2 tablespoon butter, melted
salt and pepper
olive oil, for brushing
1 8-ounce package mushrooms
1 tablespoon butter
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce

1. Combine walnuts, Panko, cheese, parsley, dill, Dijon, salt, and pepper in a food processor. Pulse to chop, slowly pouring in the melted butter. Brush olive oil on grouper fillets. Press walnut mixture onto both sides of the fillets.
2. Pour a little olive oil in a skillet on medium heat. Once heated, add fish fillets to the pan and pan-fry on both sides for 3-4 minutes or until cooked througout.
3. For the best mushrooms you will ever eat: melt 1 tablespoon of butter over medium heat. Add Worcestershire and Soy Sauces. Add mushrooms and cook for 10 minutes or until the mushrooms have shrunken in size and are uber-delicous.

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Fa-laky.

You could try this with my beloved catfish or any other white fish,
and I’m sure it’d be delicious.

Happy Thursday!

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