Re-airing

Latest Episode:

  • Chevrolet 20th Anniversary

    Bob is quail hunting with our Chevrolet partners at Southern Woods Plantation as we celebrate 20 year sponsorship with Chevrolet.

    Southern Woods Plantation

The Sportsman's Table - Sponsored by the South Carolina Dept of Agriculture - Certified SC Program.
  • Parmesan Crusted Grouper | The Sportsman’s Table

    Chef Brittany Lee of Lee’s Farmers Market cooks up a Parmesan Crusted Grouper dish.

    Lee's Farmers Market
    International Culinary Institute of Myrtle Beach
    Certified South Carolina
    Certified South Carolina

    Parmesan Crusted Grouper with Tomato Basil Beurre Blanc


    Brittany Lee – Lee’s Farmers Market

    FOR THE CRUST:

    • 1/2 cup Parmesan • 1/2 cup panko bread crumbs
    • 2 T fresh parsley finely chopped
    • Pinch of salt
      FOR THE FISH:
    • Pinch of Salt, pepper, garlic • 2 T mayonnaise

    Procedure:

    1. Preheat oven to 400.
    2. Mix together your Parmesan, panko, parsley, and salt. 3. Season your grouper with salt, pepper, and garlic. Brush mayo across the top of fish
    3. Coat fish in your Parmesan breading 5. Place in preheated oven for 12-15 minutes, or until fish is flaky.
      While the grouper is in the oven, prepare your sauce.

    FOR THE BUERRE BLANC:

    • 1/2 cup butter, cubed • 1 shallot, finely chopped
    • 1/2 cup dry white wine • 1/4 cup white wine vinegar
    • Juice of 1 lemon
    • 1/4 cup heavy cream
    • 1 T basil chiffonade
    • 1 T tomato diced

    Procedure:

    1. Melt 1 T of the butter in a saucepan
    2. Add shallot and cook 2 minutes, until translucent
    3. Add wine, vinegar, and lemon juice. Bring to a simmer
    4. Reduce temperature and add heavy cream. Allow sauce to slightly thicken, 2-3 minutes
    5. Slowly add in remaining butter and continue to stir until it has been emulsified.
    6. Stir in basil and tomato.
      Serve immediately