There’s a little fish store about 5 minutes from my house that’s family owned. I like it because I can speak to the owner about the fish, whether it’s wild, preparation techniques, etc. I also feel good about supporting a local business that’s been around for 25 years.
They didn’t have wild cod, which is what I usually use for this dish, and what you’ll get when you order “fish n chips” out. The owner said, “Try the grouper, you’ll love it”, and we did. It came out moist and flaky with a little crunch from the crust.. 1 1/2 thumbs up from the kids. Pretty good for a fish dish.
- 2 lbs wild grouper
- 1 cup whole wheat panko bread crumbs
- 2 eggs, or egg replacer
- salt and pepper to taste
- 1 tbsp extra virgin olive and extra for drizzling on fish
- fresh or dried parsley to sprinkle over at the table