Title: Grouper Italiano
Categories: None
Yield: 4 To 6

2 lb Skinless fresh Grouper
-fillets
1/2 c Unsalted Butter
1 Clove Garlic; crushed
1 c Italian-style bread crumbs;
-up to 2

If you're not sure what qualities to look for in a fresh fish fillet, The
Kitchen Staff recommends that you look for fillets that are moist, firm,
and free of any brownish streaks throughout the fillet. When you press your
finger into the flesh, there should be an indentation that remains and
fills with liquid if the fish fillet is fresh. If there is excessive liquid
in the package, it's likely the fish has been frozen and thawed.

Today's recipe is painstakingly simple to prepare. As with many fish
suppers, the time it takes to prepare the meal is not an immediate
indication of the delicious end result.

Trim grouper fillets into serving size portions. In a shallow saucepan,
melt the butter over medium heat. Add the crushed garlic and sauté until
fragrant. In a mixing bowl or the saucepan, add the bread crumbs to the
garlic butter and stir to combine.

Dredge the fish fillets in the crumb mixture. Place the fillets on a baking
sheet that has been treated with a non-stick cooking spray, preferably
olive oil in flavor.

Bake for 10 minutes per inch of thickness or until fish flakes easily when
tested with a fork. Serve warm. Fantastic with a gratin rice or potato side
dish.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Mar 5, 1999, converted by MM_Buster v2.0l.