This is Chef Danny Hieronymus' recipe, which was born and raised in Wrightsville Beach, NC into a commercial fishing family. The magazine states that you can email him at firstname.lastname@example.org.
He says that you can make this recipe with any boneless & skinless white fish filets.
1 1/2 lbboneless & skinless grouper filets (or any white fish filets)
1/2 boxpenne pasta
14-15 ozcan diced tomatoes
14-15 ozcan pizza sauce
5 sliceprovolone cheese
1 cshredded mozzarella cheese (or more)
1 Tbspitalian seasoning
1 cgrated parmesan
How to Make Grouper Parmesan
- To get started, use a large pot to boil water for pasta. Once the water is boiling, add a little salt to season the water. Cook the pasta until it is fork tender. Remember that for this dish you want to cook al dente. Strain and run cold water over pasta to stop the cooking and set aside. Use the same pot to make sauce.
- In the pot add both cans of tomato product, juice and all. Next, add 1/2 TBSP Italian seasoning and one teaspoon of garlic. Cook approximately 15 minutes on medium-high heat.
- Now add cooking oil to a large frying pan, enough to shallow fry the fish. Use flour, parmesan and the rest of the Italian spice and garlic to make a breader. Add the fish to the breader, making sure to coat very well.
- Once the oil in the frying pan is around 325 degrees, add the fish filets. Let each filet fry on each side for a total of about 8 minutes or until golden brown.
- Once the fish is fried and the pasta is cooked, use a baking dish to assemble. Put the pasta in the bottom, using a little sauce to just coat pasta. Then add the fish over the pasta, trying to cover most of the pasta.
- The next step is to totally cover the fish and pasta with sauce and then on top of the sauce, add the provolone slices. Finish with the mozzarella cheese and make sure to totally cover the top of dish with cheese.
- Place in a 350 degree oven. Times vary so watch for a bubbling, golden brown. To brown the top further, you may need to use low broil briefly. When you get close to the bubbling/golden brown stage (whether baking or broiling), don't be on the phone talking to a fishing buddy, cause the dish will burn. Watch it close!!!
- This dish goes well with a garden salad and garlic bread.