Grouper Scallopini
Scallopini are cuts of meat or fish that are pounded thin and then cooked to perfection in about 6 minutes. For a beautifully browned crust, make sure the pan and oil are hot -- the fish should hiss as it hits the pan.
2 (5-ounce) skinless, boneless Grouper Filets6 large eggs, yokes and whites2 cup salt and pepper seasoned flour1/4 cups clarified butter or olive oil1 1/2 cups white wine1 tablespoon fresh lemon juice2 tablespoons whole butter
- Cut Grouper into strips and place between 2 sheets of plastic wrap. Pound to 1/4-inch thickness softly using a small meat mallet.
- Whip the whole eggs in a shallow bowl, stirring with a whisk.
- Place the seasoned flour in separate shallow dish.
- Dip each Grouper piece in egg mixture and dredge with the seasoned flour.
- Heat the clarified butter or olive oil in a large skillet over medium-high heat until nice and hot. Add the grouper to pan. Cook 3 minutes on each side or until golden brown.
- Remove hot grease and throw away.
- To the grouper and hot skillet add one cup of white wine, fresh lemon juice, and let reduce for one minute.
- Add the whole butter and let this reduce an additional minute or two, add salt and pepper to taste and finish with 1/2 cup of white win to thicken.
- Reduce mixture for one additional minute and sprinkle with fresh chopped parsley.
- Plate the Grouper filets and drizzle warm sauce over.
Sauteed Zucchini, Peppers, and Tomatoes
1 pound zucchini (about 2 medium)2 yellow bell peppers2 tablespoons olive oil1 pint grape tomatoes2 cloves garlic, smashedCoarse salt and ground pepper
- Quarter Zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces.
- Remove ribs and seeds from peppers; cut into 3/4-inch squares.
- Heat olive oil in large skillet over medium-high heat.
- Add Zucchini, peppers, tomatoes, and garlic
- Season with salt and pepper.
- Cook, tossing frequently until vegetables are crisp-tender, 6-8 minutes.
