Sublime Eats

Scamp, crushed pecans, a touch of olive oil, and a sublime beurre blanc sauce....may I use the word orgasmic?  In celebration of the Grammy awards last Sunday, I prepared sustinence for two that escapes adequate explanation except to say that I give thanks to the Gods for this Gulf of Mexico seafood that generously bestows upon us meals that may be fit for Kings and Queens, but soon to be consumed by us commoners.  This bounty requires some extra effort, but well worth your time and tastebuds:

Start with a Goat Cheese and Mandarin Orange Salad w/ Raspberry Vinaigrette

approx. cup or two of mixed greens for two
5-6 slices of mandarin oranges on each
1-2 tbsp. chopped glazed walnuts
2-3 tbsp. goat cheese crumbles

Raspberry Vinaigrette (Recipe adapted from Bobby Flay's Grilling For Life)

1 small shallot
1/4 cup raspberry balsamic vinegar
2 tsp. dijon mustard
1/4 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/4 cup olive oil
Mix all ingredients in food processor or bowl with wisk.  Slowly add oil until emulsified.

Next, the entree....Pecan-Crusted Scamp (adapted from ESP Pensacola's Fiesta Seafood Cookbook)
2 cups milk
3 eggs
2 cups all-purpose flour
1 1/2 cup crushed pecans
2 tbsp. salt
2 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. pepper
4 (8 oz) scamp fillets (or grouper)
1/4 cup olive oil
splash of white wine

Whisk milk and eggs in bowl.  Mix the flour and next 5 ingredients in a shallow dish.  Dust the fillets with the flour mixture then dip in the egg mixture.  Repeat the process for double breading.

Heat the olive oil in large oven proof saute pan (cast iron is excellent) and add the fillets (medium heat) for 3-4 minute per side or until golden brown.  Drizzle with splash of wine. Bake at 400 degree oven for 4 minutes.

Serve over smashed sweet potatoes drizzed with honey.  Optional:  spoon small amounts of beurre blanc sauce over top of fish and sweet potatoes.

Serve with crusty whole-wheat italian bread and a glass (or two) of quality chardonnay (suggestion--Chalk Hill Chardonnay--pricey, but worth every drop....). 

Enjoy....