Palmer’s Parmesan-Crusted Fresh Catch with Tequila-Braised Asparagus
Ingredients
Parmesan-Crusted Fresh Catch
- ½ cup panko crumbs
- 1 cup grated Parmesan cheese
- ¼ cup chopped parsley
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup buttermilk
- Dash salt
- Dash pepper
- Dash Tabasco sauce
- 4 drum or snapper fillets
- 1 cup flour
Shrimp
- 20 medium Gulf shrimp
- 8 lemon slices
- 6–8 ounces 40% cream
- 1–2 ounces grated Parmesan
- Salt and pepper to taste
Tequila-Braised Asparagus
- 4 ounces asparagus
- Salt and pepper to taste
- ½ to ¾ ounce reposado tequila
- 1 Tablespoon olive oil
Instructions
Parmesan-Crusted Fresh Catch
- Combine panko crumbs, 1 cup of grated Parmesan, chopped parsley, sea salt, black pepper, and garlic powder and set aside
- Mix buttermilk, salt, pepper, and Tabasco sauce with a fork.
- Dredge fillets through flour, then 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
- Sauté shrimp and lemon in a good olive oil, add cream, bring to a boil. Add Parmesan and salt and pepper.
- Top on griddled fish.
Tequila-Braised Asparagus
- Trim off woody end of asparagus and blanche in boiling water 2 to 3 minutes, depending on the size of asparagus.
- Shock in an ice bath until cool; asparagus should still be firm.
- Set aside on paper towels, hold until needed. (This can actually be prepared hours ahead of time.)
- Add good olive oil (we use Texas Olive Ranch Herbed Garden variety) to a medium-hot griddle or skillet.
- Place asparagus on griddle, flame with the reposado tequila, add salt and pepper to taste, moving asparagus side to side to pick up flavors. Sauté until crisp and golden brown on the edges.
- Finish with a pat of butter.
Tried this recipe?Let us know how it was!