MAKE AHEAD: The fish needs to marinate at a cool room temperature for 15 minutes.
4 servings
Ingredients:
- 2 large eggs, lightly beaten
- 1 cup whole or low-fat milk
- 1 teaspoon powdered or granulated garlic
- 1/4 cup chopped chives
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- Four 7-ounce skinless black grouper fillets, pin bones removed
- 8 ounces homemade or store-bought corn bread, crumbled
- 1/4 cup olive oil
Directions:
Preheat the oven to 400 degrees.Combine the eggs, milk, garlic, chives, Cajun seasoning, salt and pepper in a quart-size resealable plastic food storage bag. Seal and massage gently until well incorporated.
Add the fillets, seal and massage to coat evenly. Let sit at room temperature for 15 minutes.
Meanwhile, crumble the corn bread into a wide, shallow bowl. Heat the oil in a large cast-iron or ovenproof skillet over medium heat, until the oil shimmers.
Working with one fillet at a time, lay each piece of fish in the crumbled corn bread and pat gently so the crumbs adhere. Turn and repeat on the second side, coating the fish evenly. Repeat with the remaining fillets. Discard the marinade and any remaining corn bread crumbs.
Place the fillets carefully in the hot skillet. Saute for about 3 minutes on each side, then transfer the skillet to the oven. Roast for 10 to 12 minutes or until the fish is cooked through.
Divide among individual plates; serve warm.