Pecan-Crusted Grouper

Ingredients:

four 6-oz. black grouper filets, each 1/2-inch thick

Ingredients for the Crust:

1/2 cup crushed stoned wheat thins (chef used Weston brand)
1/2 cup grated Asiago cheese
1/2 cup toasted pecan pieces
2 Tbs. sesame seeds
1/2 tsp. fresh cracked pepper
1/4 cup chopped parsley

Preparation for the Crust:

In the bowl of a food processor, combine all crust ingredients and process to a crumb. Set aside. Preheat oven to 425 degrees.

Ingredients for the Eggwash:

1 egg, beaten
2 Tbs. each of the following:
sesame oil
vegetable oil
lemon juice
water
1/4 tsp. salt
1/4 tsp. fresh cracked pepper
1/4 cup melted butter
1 tsp. hot chili sauce

Preparation for the Eggwash:

In a medium bowl, combine all of the eggwash ingredients and whisk together well. Dip the fish filets in the eggwash, then in the crumbs. Place in an oiled baking pan, skin side down. Bake for 12 to 15 minutes until filets are browned and cooked through.

Yield: 4 servings

* Chef's Note: (chef was Elizabeth Terry) For best results, do not allow filets to touch each other in the pan.