Panko-Parmesan Crusted Grouper Chef Dominique Schexnayder Ingredients 5- 6oz portions of Grouper 1 cup Finely Grated Parmesan Cheese 1 cup Panko Bread Crumbs 1 tablespoon Lemon Juice ½ cup + 1 tablespoon white wine 1 cup Cold Butter, Cubed 2 tablespoons Pesto 2 cups Orzo Pasta, Cooked 1 Zucchini, Chopped 1 Squash, Chopped 1 teaspoon Chopped Garlic Salt Pepper Oil Directions Preheat oven to 400 degrees. Mix panko and Parmesan in a flat dish. Season each piece of fish with salt and pepper. Dredge each piece of fish in panko mixture, pressing firmly to ensure breading sticks. Heat medium saucepan, add oil. Sear fish until golden brown, about 3 minutes each side. Bake for 8 Minutes. Heat an additional saucepan with oil. Add garlic and sauté for 1 minute. Deglaze with 1 tablespoon white wine. Add zucchini and squash. Sauté 3 minutes until softens. Add orzo and season with salt and pepper. In a small saucepot, reduce lemon and white wine until almost dry. Stir in cold butter, whisking constantly until melted. Stir in pesto. Season with salt and pepper to taste. Plate ½ cup orzo mixture, top with fish; finish with the pesto beurre blanc. Enjoy! Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!