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RECIPE AND A RESERVATION: Mattison's City Grille

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  • | 4:00 a.m. June 1, 2010
  • Sarasota
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Restaurant name: Mattison’s City Grille
Owner and executive chef: Paul Mattison
Address: 1 North Lemon Avenue
Phone: 330-0440
Hours: 11 a.m. to 11 p.m., Mondays through Thursdays; 11 a.m. to midnight, Fridays; 9 a.m. to midnight Saturdays; and 11 a.m. to 10 p.m., Sundays
Known for: Al fresco menu with an Italian edge

Waffle-Pecan Crusted Grouper with local peach chutney and farmer veggies
The Waffle-Pecan Crusted Grouper was featured in April at the Farm to Fork Sunday Brunch, a partnership between Mattison’s City Grille and the Suncoast Food Alliance. The menu was comprised of locally grown, organic products. Serves two.


2 local Grouper filets, about six oz each
1 large egg
1 teaspoon of flour
1 crispy waffle, chopped finely
½ cup toasted pecan, chopped fine
salt and pepper
3 tablespoons of olive oil


1 tablespoons olive oil
2 cups local peaches, peeled and diced small
1 small shallot, chopped small
2 tablespoons red pepper, diced small
2 tablespoons white balsamic vinegar
½ tablespoons sugar
1 basil leaf, chopped


2 zucchini, cut in to vertical slices
2 squash, cut in to vertical slices
1 tablespoons olive oil
1 clove garlic
fresh herbs - parsley and thyme, chopped fine

1. Preheat the oven to 350 degrees.

2. In a small mixing bowl, combine the waffle and pecans; beat the egg; season the fish with salt and pepper. Dust lightly with flour and apply the egg wash on the bone side of the fish; press the egg side on the waffle mixture.

3. Preheat a sauté pan at medium-high heat; add the olive oil and sear the fish waffle side down first for 40 seconds; turn over and place it in the oven for five to six minutes until cooked through.

4. In a separate saucepan, at medium heat, add olive oil and shallots, cook for one minute; add the vinegar, peaches, peppers, and sugar. Lower the heat and cook for six minutes; add the basil and season with salt and pepper to taste and set aside.

5. For the veggies, in a medium size pan, add the olive oil and garlic at medium heat; add the zucchini and squash, sauté for three minutes; season with salt and pepper and fresh herbs; serve immediately with the grouper and garnish with the peach chutney.

Contact Loren Mayo at [email protected].


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