Portabello Market - Erika Thomas

BRUSCHETTA GROUPER

Dredge grouper filets in flour, egg wash and then bread crumbs. Pan sauté breaded grouper in butter. Brown breading and finish cooking in 350 degree oven for 7-10 minutes. Top with bruschetta.

Bruschetta Topping:
Combine Roma tomatoes, garlic, basil. Drizzle with vinegar and oil. Salt and pepper to taste. Refrigerate for at least one hour.

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BRUSCHETTA GROUPER

4 (6 oz.) fresh grouper filets

Breading:
1 cup panko bread crumbs
Salt and pepper to taste
1 egg
½ cup milk
1 cup all purpose flour

Bruschetta Topping:
4 Roma tomatoes, diced
2 garlic cloves, minced
3 Tbsp. balsamic vinegar
¼ cup olive oil
¼ cup fresh basil leaves, choppedx

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