The City Magazine Since 1975

Crusted Grouper with Country Ham & Blueberry Sauce

Runner-Up {Main Dish} Dawn Baker
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  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 Tbs. salt
  • 6 (4- to 5-ounce) local grouper filets, about one-and-a-half inches thick
  • 2 Tbs. olive oil

For the Country Ham & Blueberry Sauce:

  • 1 Tbs. olive oil
  • 1/2 cup thin strips country ham
  • Pinch red pepper flakes
  • 1/2 cup thinly sliced shallot
  • 1/2 cup dark rum
  • 1/2 cup chicken stock, homemade or Swanson’s low-sodium
  • 1/4 cup heavy cream
  • 1/2 cup frozen wild blueberries, thawed, rinsed, and drained

Preheat oven to 400°F.

Mix panko, flour, cornstarch, and salt in a dish. Press fish into mixture on both sides. Heat olive oil in a large sauté pan. Sauté fish for two minutes per side. Place on a baking sheet. Bake in the oven for five minutes, or until just flaky, being careful not to overcook. Garnish with lemon slice and serve over creamy grits.

For the Country Ham & Blueberry Sauce:
Heat olive oil in a sauté pan over medium-high heat. Sauté ham and red pepper flakes for two minutes. Add shallots and continue to sauté for one minute. Add rum and let alcohol cook off for one minute. Add stock and reduce by half, about five minutes. Whisk in cream and bring to a light boil. Remove from heat and add blueberries.