GROUPER WITH CASHEW, SESAME AND BREADCRUMB CRUST

SERVES 4

This is so good. I got the idea from a menu of a local restaurant called the Oceanic. They serve it with Celery Mashed Potatoes and Red Pepper Butter. I served it with the butter and Smashed Potatoes with Celery and Onions.

INGREDIENTS

1 cup lightly salted cashews

1/2 cup sesame seeds

1 cup dried breadcrumbs, preferably homemade

2 pounds grouper or other firm-fleshed white fish, about 1-inch thick

2 large eggs

1/4 cup cream

Salt and pepper to taste

3 tablespoons olive or other cooking oil

Roasted Red Pepper Butter (optional, but delicious)

Place the cashews in a processor and pulse until finely ground, being very careful not to process into butter. Place in flat plate or pie pan. Mix in the sesame seeds and breadcrumbs until well combined. In another bowl, beat together the eggs and cream. Add salt and pepper to taste. Pat the fish dry with paper towels. Dip first in the egg mixture, removing excess, then in the crumb mixture, turning to coat all sides very well. Place on racks and refrigerate for about 30 minutes.

Preheat oven to 400° F. Place a large ovenproof skillet over medium-high heat. Add the oil and heat again. Add the fish and sear until the bottom is nicely browned. Turn the fish and place into the hot oven. Bake for about 8 minutes or until the desired doneness. Serve immediately on individual plates and, if desired, on top of Smashed Potatoes and topped with a pat of the Roasted Red Pepper Butter.

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