Roger Bonnette of Cow Pen in Lake Village, AR, describes how to make their pan seared panko grouper with shrimp and crabmeat Lafitte sauce.
4 Tbsp. butter
8-10 shrimp (15-30 count)
1 tsp. chicken base
Dash Tony Chachere
Dash lemon pepper
½ cup heavy cream
2-3 tablespoons flour roux (1:1 flour & olive oil, whisked over heat until gummy)
½ cup lump crabmeat
½ cup chopped scallions (white end only)
In a hot skillet, heat olive oil. Add butter and let melt. Add shrimp, chicken base and spices and blend. Add heavy cream and incorporate. Add flour roux and whisk over high heat until boiling. Reduce heat and let simmer. Stir in crabmeat and spoon over grouper filets.
4 hand-sized grouper filets
4 cups panko (Japanese breadcrumbs)
2 Tbsp. lemon pepper
2 Tbsp. seafood seasoning
Salt and pepper
Heat pan to high with 1/8 to ¼ inch olive oil.
In a large bowl, add panko and spices. Incorporate well.
Whisk together eggs, salt and pepper.
Dip grouper in egg wash and place in bowl with panko. Press panko onto grouper. Repeat with each of the remaining filets.
Return grouper filets briefly to egg wash, then repeat panko dunking and pressing.
Place in skillet over high heat for good sear. Heat four to five minutes each side. Plate and spoon over sauce.
Garnish with paprika and scallions