Crab Crusted Grouper from Vic & Angelo's Enoteca - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Crab Crusted Grouper from Vic & Angelo's Enoteca

Posted: Updated:

The Chef: Paul GriffinThe Restaurant: Vic & Angelo's EnotecaThe Dish: Crab crusted grouper


8 oz. grouperextra virgin olive oil1 oz. of butter1 cup of mayonnaise1 Tbs of lobster stocksalt, to tastpepper, to taste1/2 cup of blanched carrots, diced small1/2 cup of blanched celery, diced small 1/2 tsp of crushed red pepper flakes (or 1/2 teaspoon of Tabasco Sauce)Juice of 1 lemon 1/2 cup of panko bread crumbs (or 15 crushed Ritz crackers)1 Tbs. of fresh parsley1 Tbs. of fresh thyme1 lb. of jumbo lump crab meat5 roasted garlic cloves1/4 cup of white wine Zest of 1 lemon

Method of Preparation:

-Begin by seasoning the grouper with salt and pepper.

-Then, in a hot pan with a little extra virgin olive oil and butter sear the fish until its a nice golden brown.

-Next, prepare the crab crust. In a bowl, combine mayonnaise, lobster stock, salt, pepper, blanched carrots and celery. Also, add a pinch of crushed red pepper flakes and lemon juice. Mix this all together. After, toss in panko bread crumbs, parsley and thyme and mix again. Lastly, add the crab meat and let it sit for about a minute.

-Now, place the crab meat mix over the fish, add a little butter and bake in a 350 degree oven for about 12 minutes.

-For the sauce, saute roasted garlic gloves in olive oil. Then, deglaze the baking pan in which the fish cooked and add that to the garlic. Next, add a touch of lemon zest and dab of butter.

To Plate:

At the restaurant, they serve a bed of escarole and top it with the fish. Then, coat it with the sauce and garnish with a roasted lemon.

Serves: 1

Serving Suggestion: Sauvignon Blanc


Vic & Angelo's Enoteca150 Ocean DrMiami Beach, FL 33139(305) 531-0911

Powered by WorldNow

Sunbeam Television Corp
1401 79th Street Causeway
Miami, FL 33141

Switchboard: (305) 751-6692
Newsroom: (305) 795-2777

Can't find something?
Connect with us here:
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WSVN. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.