Horseradish Encrusted Grouper from Jarrett’s
(serves 4)

4- 5to6 oz. portions grouper fillet (towel dry)
3 whole eggs (well mixed)
1/2 cup prepared horseradish
1 4oz. pkg panko bread crumbs (found in Asian groceries, Steve says you can get it at Kroger)
pinch of salt and white pepper

Preheat oven to 375

Mix together the eggs, horseradish, salt and pepper. Dredge the fish fillets first in the horseradish mixture, then carefully move the fish to the container of your panko bread crumbs and carefully coat both sides of the fish, (being careful to keep some of the horseradish mixture on the fish.) Remove to a platter or something and refrigerate for 30 min. (this helps the mixture adhere to the fish) Now, in an ovenproof fry pan, heat 3 Tbs. veg. oil and heat to almost the smoking point. Carefully place the fish in the pan and add a walnut sized piece of butter and brown on one side for a couple of minutes. Carefully turn the fish over in the pan and place in oven for 5 or 6 min..
We serve this dish with garlic mashed potatoes and fresh sauteed asparagus.

Crab and Scallion Melt

serves 4
preheat broiler

2 English muffins, split and lightly toasted
crab salad:
8 oz. jumbo lump crab meat
3 or 4 green onions (thinly sliced)
1 small shallots (finely chopped)
1 Tbs red bell pepper (finely chopped)
1 Tbs grn. bell pepper (finely chopped)
1/4 cup mayo
1 Tbs. honey
1 Tbs. whole grain mustard (optional)
1 cup grated Monterrey jack cheese (in all)
salt and pepper to taste
optional ingredients:
alfalfa sprouts
sliced avocado

Mix all the ingredients, and half of the cheese together for the crab salad, and make 4 small piles of the salad on a foil lined cookie sheet. Add the remaining cheese to the top of the piles and place in the broiler.Cook until thoroughly heated and browned on top.
Place some of the sprouts and the sliced avocado (if using) on the muffins. Using a spatula, place the hot crab mixture on top of the avocado and serve with fresh fruit.

Enjoy!
Chef Rick Farmer
Jarrett’s Restaurant