This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pecan-Crusted Grouper
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Deliciously flaky grouper with a crispy, toasty pecan crust. A quick pan fry before oven-baking is the secret to these fantastic fillets. A little lemon and parsley and you'll be in seafood heaven.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
18 reviews
ingredients
1/2 cup pecan pieces
1/2 cup dry bread crumbs
1/3 cup all-purpose flour
2 eggs, beaten
1 pound grouper fillet, cut diagonally into 4-ounce pieces
salt and pepper, to taste
3/4 cup butter or margarine
1 lemon, juiced
1 bunch fresh Italian parsley, chopped
directions
Preheat the oven to 400 degrees F.
Combine the pecans and bread crumbs in a food processor. Process until they are coarse crumbs then transfer to a shallow dish.
Place the flour in a shallow dish. Place the beaten egg in another shallow dish.
Season the grouper with salt and pepper. Dredge each piece first in the flour, then in the egg, letting any excess drip off. Press each side of the fish into the pecan crumbs to coat.
Melt 1/4 cup of the butter in an oven-proof skillet over medium-high heat. Cook the fish for one minute on each side. Place the skillet in the oven and bake for 10 minutes or until the fish flakes easily with a fork. Transfer the fish to a serving platter and keep warm.
Wipe out the skillet and add the remaining butter to it. Cook over high heat until the butter starts to brown, stirring constantly. Stir in the lemon juice and parsley. Pour the browned butter sauce over the fish and serve immediately.
recipe tips
To increase the nutty flavor, lightly toast the pecans before grinding them.
Be careful not to overcook the fish as it can become dry.
For a healthier version, use olive oil instead of butter for pan-frying.
Let the fish rest for a minute after removing it from the oven before serving.
Squeeze a little extra lemon juice over the fish just before serving for added freshness.
If you prefer a crispier crust, broil the fish for the last 1-2 minutes of baking.
Make sure the skillet is oven-proof before placing it in the oven.
Try different herbs like dill or thyme in the browned butter sauce.
Always handle the skillet with oven mitts when transferring it from stove to oven and back.
Make sure to chop the pecans into small pieces, but avoid grinding them into a powder.
Pat the grouper fillets dry with paper towels before coating to help the breadcrumbs adhere better.
Experiment with additional seasonings in the flour or breadcrumbs, such as paprika, garlic powder, or a pinch of cayenne for heat.
If the crust is browning too quickly, reduce the heat to medium during the frying stage to prevent burning.
Add a squeeze of fresh lemon juice or zest to the pecan coating for an extra burst of freshness.
After adding the lemon juice to the browned butter, allow it to simmer for just a minute to meld the flavors before serving.
common recipe questions
Can I use a different type of fish for this recipe?
Yes, you can use other firm white fish like cod, halibut, or tilapia.
Can I make this dish without nuts due to allergies?
For a nut-free version, you can use extra bread crumbs or crushed crackers in place of pecans.
How can I tell when the fish is fully cooked?
The fish is done when it flakes easily with a fork and the internal temperature reaches 145 degrees F.
Can I prepare this dish in advance?
It's best served fresh. However, you can prepare the crust mixture and coat the fish in advance, then pan-fry and bake just before serving.
What type of fish is grouper?
Grouper is a firm, white fish that is known for its mild flavor and flaky texture. It is popular in various cuisines and is often used in seafood dishes.
Is it necessary to use fresh parsley, or can I use dried?
Fresh parsley is recommended for its vibrant flavor and aesthetic appeal, but if dried parsley is what you have, you can use it. Just remember that dried herbs are more concentrated, so use about one-third of the amount.
How do I know when the grouper is cooked through?
The grouper is cooked when it flakes easily with a fork and reaches an internal temperature of 145 degrees F. The flesh should be opaque and no longer translucent.
What is the best way to store leftovers?
Store any leftover pecan-crusted grouper in an airtight container in the refrigerator for up to 2 days. To maintain its texture, store the fish separately from the sauce if possible.
Can pecan-crusted grouper be frozen?
You can freeze the cooked grouper. Wrap it tightly in plastic wrap then place it in a freezer-safe container. It can be frozen for up to 2-3 months, but note that the coating may lose some crispiness upon reheating. Thaw it overnight in the refrigerator before reheating.
How should I reheat leftover pecan-crusted grouper?
Reheat the grouper gently in an oven set to 350 degrees F for about 10-15 minutes, or until heated through. Avoid using a microwave as it can make the fish rubbery.
What cooking oil can I use if I don't want to use butter?
You can use olive oil, avocado oil, or any neutral oil instead of butter for a lighter option, but the flavor will differ. You can also use a vegan butter alternative for a plant-based option.
tools needed
Food Processor: For processing the pecans and bread crumbs into coarse crumbs, providing a uniform texture for the crust.
Measuring Cups: For measuring out the ingredients such as pecans, bread crumbs, and flour.
Shallow Dishes: At least three are required: one for the pecan and bread crumb mixture, one for the flour, and one for the beaten eggs, allowing for easy dredging of the fish.
Oven-Proof Skillet: Used for cooking the grouper on the stove and then transferring to the oven to finish cooking. It must be able to withstand high temperatures.
Spatula: For flipping the grouper fillets in the skillet, making sure they are evenly cooked on both sides without breaking apart.
Sharp Knife: For cutting the grouper fillet into 4-ounce pieces.
what goes with it?
Lemon Dill Sauce: A creamy lemon dill sauce can enhance the bright flavors of the grouper.
Roasted Asparagus: The nutty, slightly bitter flavor of roasted asparagus pairs well with the sweet, rich pecan crust, providing a contrasting texture and taste.
Cilantro Lime Rice: The zesty flavors of cilantro lime rice can balance the richness of the pecan crust, adding freshness to the meal.
Coleslaw: A tangy, crunchy coleslaw can cut through the richness of the fish and offer a refreshing crunch that balances the dish.
Garlic Mashed Potatoes: Creamy garlic mashed potatoes can provide a hearty base that contrasts with the lightness of the grouper.
Sauteed Spinach: Lightly sauteed spinach with garlic offers a simple yet elegant side that can add color and nutrition, working well with the fish's mild flavor.
Tartar Sauce: A classic tartar sauce can provide a creamy, tangy element that echoes the lemony notes in the grouper and complements its texture.
Baked Sweet Potatoes: The sweetness of baked sweet potatoes juxtaposes the savory flavors in the pecan-crusted grouper, creating a well-rounded plate.
Grilled Peaches: Caramelized and slightly charred peaches bring a fruity sweetness that works well with the flavors of the dish while adding an interesting texture.
Cucumber Salad: A cool, refreshing cucumber salad can cleanse the palate between bites.
Fried Green Tomatoes: The crispy and tangy nature of fried green tomatoes can add a crunchy element and extra flavor contrast to the meal.
nutrition data
474 calories, 30 grams fat, 23 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
August 7, 2024
Cooked this tonight following the recipe and adding thyme to the butter/lemon/parsley sauce at the end. Put it all over rice and served with asparagus. The grouper was the best we ever had! Thank you
November 16, 2020
Delicious! I wouldn't change a thing with this recipe. Very easy directions to follow and my husband and I loved this meal! Don't skip making the sauce. It adds a nice touch.
October 3, 2020
Superb!! Use fresh grouper if you can get it. And you can make your brown butter with the lemon and parsley ahead of time and just warm it while the fish is in the oven it will give you more free hands to do the fish dip fry part. Really restaurant quality recipe.
March 3, 2020
This was really easy and delicious. Definitely a keeper. I didn't use pecans, as I didn't have time to crack any, but I used some brazil nuts I had on hand. Delicious!
November 16, 2019
This was absolutely incredibly delicious and so EASY to make! I HIGHLY RECOMMEND THIS RECIPE! We will be eating this again SOON!
June 8, 2019
Excellent! This will be a repeat recipe. 😋 yum!
April 25, 2019
Tried this recipe on a whim and certainly glad I did. Itâs very easy and quick and the result is fantastic. Started with fresh grouper from the fish store on Long Island. Dredging once and coating with pecans the second time makes for a crispy crust. I followed the recipe as written and there was not a morsel left!
December 19, 2018
I love this recipe. The Only thing I change is I use orange marmalade on the side.
August 5, 2018
This was excellent. I was going to skip the sauce and I am so glad that I didnât. The sauce really completes the dish.
May 7, 2018
Easy and delicious. My husband raved and said it was a "keeper"!
December 6, 2017
I really wanted to like this but, it just didn't work for me. When I cooked the one side in the pan, it was nice and crispy, but when I took it from the oven, both sides were soft, especially the side down. It was nice and brown, but soft and totally fell off. The taste of the sauce was good but I basically wasted 40 dollars worth of fish..and yes, I'm a pretty good cook lol.
Sounds like maybe the oven wasn't hot enough?
September 19, 2017
My whole family absolutely loved this recipe. Definitely will make again!
January 27, 2017
Restaurant quality recipe. I did not have pecans so I used hazelnuts. Delicious!
January 21, 2017
Hubby's reaction: outrageously delicious! Best pecan crust I've ever tasted!
January 13, 2017
Great recipe, I added powdered ginger to the flour and also added capers to the sauce.
December 17, 2016
Fantastic recipe--and very easy to follow! We didn't make the sauce; just squeezed fresh lemon and sprinkled with parsley right out of the oven. Served with a pumpkin risotto for a meal that would impress any foodie!
July 13, 2013
We've made this with snapper as well as grouper. It is the best fish recipe we've ever had.
August 31, 2011
My husband hate's fish but I tried this anyway in hopes he would have anew for fish! He loved it I had one piece and he at the rest just two of so I had one piece. The only suggestion he made was to add capers to the butter and I did. We will absolutely do this again! Florida loves you!