Roasted Grouper with Pecan Crust

Deliciously flakey grouper with a crispy, toasty pecan crust. A quick pan fry before oven-baking is the secret to these fantastic fillets. A little lemon and parsley and you've got a delicious meal.

½ cup pecan pieces
½ cup bread crumbs
1 lb grouper fillet, cut diagonally into 4 oz pieces
Kosher salt
black pepper, freshly ground
1/3 cup flour
2 eggs, beaten
¾ cup butter
1 lemon, freshly juiced
1 bunch fresh Italian parsley, chopped

Preheat oven to 400°F.

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms.

Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture.

Melt ¼ cup of the butter in a nonstick ovenproof skillet over medium-high heat. Sauté the fish on 1 side until brown. Turn the fish.

Bake for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.

Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper.

Serve immediately.

Makes 4 servings.