Grouper Parmesan
If you have ever eaten or made Chicken Parmesan, you should have no problem with this recipe. I really like using grouper, but really any white fish will work.
And if you have any kids that say they don’t like fish, then let them try this recipe (don’t tell them it’s fish) and see if you don’t win them over.
You will need (enough for four):
1½ pounds white fish filet (skinless & boneless)
½ box Penne pasta 1 lb
1 14-15 oz. can diced tomatoes
1 14-15 oz. can pizza sauce
5 slices provolone cheese
½ bag mozzarella (approximately 1 cup)
1 tablespoon Italian seasoning
1 tablespoon granulated garlic
1 cup flour
1 cup grated parmesan
cooking oil
To get started, use a large pot to boil water for pasta. Once the water is boiling, add a little salt to season the water. Cook the pasta until it is fork tender. Remember that for this dish you want to cook al dente.
Strain and run cold water over pasta (the cold water stops it from cooking), and then use the same pot to make sauce. In the pot you should add both cans of tomato product, juice and all.
Next add ½ tablespoon Italian seasoning and the teaspoon of garlic. Cook approximately 15 minutes on medium-high heat.
Now add cooking oil to a large frying pan, enough to shallow fry the fish. Use flour, parmesan, and the rest of the Italian spice and garlic to make a breader. Add the fish to the breader, making sure you coat very well.
Once the oil in the frying pan is around 325 degrees, add the fish filets. Let each filet fry on each side for a total of about 8 minutes (or until golden brown).
Once the fish is fried and the pasta cooked, use a baking dish to assemble. Put the pasta in the bottom, using a little sauce to just coat pasta. Then add the fish over the pasta, trying to cover most of the pasta.
The next step is to totally cover the fish and pasta with sauce and then on top of the sauce add the provolone slices.
Finish with mozzarella cheese, and make sure to totally cover the top of dish with cheese.
Once this prep work is done, place in the oven at 350 degrees. Times vary, so watch for a bubbling, golden brown.
To brown the top further, you may need to use low broil briefly. When you get close to the bubbling, golden brown stage (whether baking or broiling), don’t be on the phone talking to a fishing buddy, cause the dish will burn. Been there, done that.
This dish goes well with garden salad and garlic bread.
Eat American seafood!
Chef Danny Hieronymus
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
