Pan Fried Grouper with Roasted Garlic Cream Sauce
My ongoing quest to more regularly eat fish continues, but like with anything, some times, you just have a craving for simple, strongly flavored dish, so this dinner was such a quickie. I was in the mood for something garlicky, so I decided to make a cream sauce that focuses on roasted garlic and poured it over breaded, pan-fried grouper.
Like chicken parmesan, this is simple and delicious. The fish has a nice, crisp, tasty crust with a tender, flaky inside. The sauce, despite its modest appearance, has a creamy, round, full flavor that just explodes with that delicious, nutty, roasted garlic flavor. Unfortunately, your breath won’t help you make any friends in the short-term, but everyone should go on a garlic bender once in a while, right?
- 1.25 lb red grouper
- Sauce
- olive oil
- 1 head of garlic
- 1 small shallot
- 3/4 cup white wine
- 1 cup heavy cream
- salt
- pepper
- knob of butter
- 1 cup bread crumbs (I used stale baguette)
- 1-2 Tbsp onion powder
- 2 tsp granulated garlic
- ground chipotle
- ground cayenne
- salt
- pepper
- 2 eggs
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