Hy-Vee Simply Seafood: Grouper Scallopini with Sauteed Vegetabl - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Grouper Scallopini with Sauteed Vegetables

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 Filets
6 large eggs, yokes and whites
2 cup salt and pepper seasoned flour
1/4 cups clarified butter or olive oil
1 1/2 cups white wine
1 tablespoon fresh lemon juice
2 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 peppers
2 tablespoons olive oil
1 pint grape tomatoes
2 cloves garlic, smashed
Coarse 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. 






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