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Featured Cookbook
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Hazelnut Grouper
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Dungeness Crab Summer Rolls
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50's Meat Loaf and Toasted Scallion Mashed Potatoes
Book Description
A cookbook based upon the popular PBS series "Chef Harry & Friends", now in its third season. A unique cookbook that offers more than just recipies, but an intimate look at the lifestyle and personalities of his celebrity guests from Coolio to Linda Hamilton. Beautifully photographed
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Star Grazing
Authors: Harry Schwartz
Date: July 2000
ISBN: 0970098901
Publisher: Bonus Books
Paperback
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Servings: 6
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2 cups hazelnuts
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1 cup fine breadcrumbs, unseasoned
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1/2 cup toasted sesame seeds
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6 (8-ounce) grouper filets
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3 lemons, cut in halves
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1 tablespoon soy sauce
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1 teaspoon garlic powder
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4 eggs, slightly beaten
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In a nonstick saute pan over medium heat, carefully toast the hazelnuts until they are golden brown, shaking the pan often to turn nuts. Remove from pan and cool.
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Place cooled hazelnuts in the bowl of a food processor fitted with a steel blade and pulverize. Add breadcrumbs and sesame seeds to the bowl, and pulse just enough to combine with the nuts.
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Rinse the grouper filets and place in a glass or ceramic dish. Squeeze lemon juice over the fish and then drizzle with soy sauce. Turn to coat. Sprinkle with garlic powder. Allow to stand for 10 minutes.
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Preheat oven to 400 degrees F. Dip filets in beaten egg and dredge in hazelnut/breadcrumb/sesame mixture, coating fish heavily with mixture. Place on oiled broiling pan or similar rack for baking. Bake in 400 degree oven until fish is browned, about 15 to 20 minutes, depending on thickness of filets.
More From This Book:
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Hazelnut Grouper
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Dungeness Crab Summer Rolls
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50's Meat Loaf and Toasted Scallion Mashed Potatoes
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