Pecan, Parmigiano Encrusted Grouper Cheeks

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Yields One Serving

  • 6 grouper cheeks
  • 1/4 c. crushed pecans
  • 1/4 c. freshly grated paragon Reggiano
  • 1/4 c. Panko Bread Crumbs
  • 1/4 c. milk
  • 1 egg
  • salt and pepper to taste

Dredge cheeks in wet mixture then in dry ingredients.  Put 2 tbs. extra virgin oil with 1 tbs. butter (butter optional).

Saute' grouper cheeks on each side 2 to 2 1/2 minutes on each side.

Drain on paper towel. Serve with salad or favorite vegetable (Suggested Asparagus)

--Chef Flavio Cristofoli, Flavio's Brick Over Pizza & Bar