In the Kitchen with Ken: Crispy Coconut Grouper

Crispy Coconut Grouper

1 pound grouper

1 box Zatarains Baked & Crisp breading

1 cup shredded coconut

2 eggs

Preheat oven to 450 degrees.

Whisk 2 eggs together in bowl and set aside. In separate dish, combine Zatarains Baked & Crisp breading with shredded coconut. Dredge grouper in the eggs to put a light coat on the fish, then cover with breading mixture until it is coated well. Place in an oiled baking dish and bake until the grouper is cooked halfway through, about 5-10 minutes. Flip the fish and continue baking until fish fully cooked and the outside of the breading begins to turn a golden brown. Remove and serve.
Spinach Pasta with Alfredo sauce

Spinach pasta, cooked al dente

1 pint heavy cream

1⁄2 stick of butter

1 cup Parmesan

2 cloves garlic, minced

In a saucepan, heat heavy cream. Add butter, Parmesan cheese and minced garlic. Simmer until ingredients are combined. Toss with cooked pasta and serve.

Category:

Howto & Style

Tags:

• food
• recipes
• ken blevins
• kitchen
• cooking
• culinary arts
• wilmington
• nc
• north carolina
• seafood
• coconut
• grouper
• tilapia
• salsa