Palmer’s Parmesan Crusted Fresh Catch with Tequila Braised Asparagus
Servings
4people
Servings
4people
Ingredients
Parmesan Crusted Fresh Catch
Tequila Braised Asparagus
Instructions
Parmesan Crusted Fresh Catch
  1. Combine panko, 1 cup of grated parmesan cheese, chopped parsley, sea salt, black pepper and garlic powder and set aside
  2. Mix buttermilk, salt, pepper and Tabasco sauce with a fork.
  3. Dredge fillets through flour, buttermilk mixture and press into cheese/panko mixture on both sides. Sear on hot griddle for 3 minutes on each side (more for a thicker cut).
Shrimp
  1. Sautee shrimp and lemon in a good olive oil, add cream, bring to a boil, add parmesan and salt and pepper.
  2. Top on griddled fish.
Tequila Braised Asparagus
  1. Trim off woody end of asparagus and blanche in boiling water 2-3 minutes depending on the size of asparagus.
  2. Shock in an ice bath until cool, asparagus should still be firm.
  3. Set aside on paper towels, hold til needed. This can actually be prepared hours ahead of time.
  4. Add good olive oil (we use Texas Olive Ranch Herbed Garden variety), to a medium hot griddle or skillet.
  5. Place asparagus on griddle, flame w/ ½-3/4oz reposado tequila, add salt and pepper to taste moving asparagus side to side to pick up flavors. Saute until crisp and golden brown on the edges.
  6. Finish with a pat of butter.