Macadamia Nut Crusted Grouper with Citrus Papaya Salsa

This recipe is the closest I can find like the Beech Street Grill version on Amelia Island. Cooking for four people double the recipe.

ingredients

For the Grouper:
1/4 cup of flour seasoned with salt and white pepper to taste
1 egg beaten and mixed with two tablespoons of milk for egg wash
1/2 cup of bread crumbs
1/2 cup finely chopped macadamia nuts
2 pieces of grouper fillets 5-6 ounces
4 ounces of clarified butter
For the Citrus Papaya Salsa:
1 papaya, peeled, seeded, and diced into one inch pieces.
2 tablespoons peeled, seeded and diced tomato
2 tablespoons of diced red onion
1 tablespoon chopped cilantro
2 tablespoons of red wine vinegar
1/4 cup fresh orange juice
2 tablespoons olive oil Kosher salt and freshly ground black pepper to taste

directions

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To make the grouper:
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1. Set up three shallow plates or pie pans. Fill one with the seasoned flour, one with the egg wash and one with the bread crumbs and nuts.
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2. Dredge the grouper in the seasoned flour, shaking off any excess. Dip into the egg wash and roll in the bread crumbs and nuts mixture to coat.
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3. Heat a large, nonstick sauté pan over medium heat and add the butter.
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4. When the butter is sizzling, add the grouper and cook for 4four minutes on each side, depending on the thickness, until golden brown and cooked through.
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5. Remove and place the grouper on paper towels.
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6. Divide the salsa on two plates and top with cooked grouper.
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To make the salsa:
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1. In a medium bowl, mix the papaya, tomato, onion, cilantro, vinegar, orange juice and olive oil.
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2. Place 1/4 of the mixture into a blender and puree.
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3. Pour the puree into the fruit mixture and stir.
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4. Season with salt and pepper to taste. Reserve in the refrigerator.

notes

How to clarify butter: Melt butter over hot water. Pour off the butter and discard the milky sediment left in the bottom of the pan. This process eliminates the burning of the butter at high temperatures. It is also used for for sauces and fine pastries.

Source: Norma