Almond Encrusted Grouper

Specialities:

Almond Encrusted Grouper with Squash Purée and Cranberry Sauce

serves two people

Ingredients

2 grouper filets about six ounces each

1 cup sliced almonds

1 large egg (beaten)

3 tablespoons flour

3 tablespoons canola oil

4 acorn squash, cut in half and seeds removed

2 tablespoons melted butter

a pinch fresh grated nutmeg

2 cups of cups fresh cranberries

½ cup sugar

1 cinnamon stick

1/4 of the orange's fresh orange peel, white part removed

1 cup pomegranate juice

Procedure

Preheat the oven at 325 degrees. Coat the squash with melted butter, nutmeg, salt and pepper, roast for one hour. in a small sauce pot place the cranberries, sugar, pomegranate juice, orange peel and cinnamon stick at a medium-low simmer. Season the fish with salt and pepper, dreg with flour, dip it in the egg only on the flour side, then add the almonds on top pressing slightly, set aside. In a skillet at medium-high heat add the canola oil, place the grouper almond side down, cook for one minute or until almonds are golden brown, turn onto the other side, and cook for three to four minutes or until cooked through set aside. Remove the meat from the squash add whole butter, place in blender, puree until smooth and season with salt and pepper to taste. To serve place the purée on the plate, add the fish on top, and garnish with cranberry sauce.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's
®Chef Paul Mattison, 2009