Entree: United States – Gulf Coast – Pecan-Crusted Grouper (Grouper fillets coated in a crunchy pecan crust and pan-roasted until golden)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 4 grouper fillets, approx. 6 oz (170 g) each
- 1 cup (120 g) finely chopped pecans
- 1/2 cup (60 g) panko breadcrumbs
- 1/4 cup (30 g) all-purpose flour
- 2 large eggs
- 2 tbsp (30 ml) whole milk
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1 g) cayenne pepper, optional
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 lemon, juiced, about 2 tbsp (30 ml)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat the grouper fillets dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set up a dredging station: bowl with flour, bowl with beaten eggs mixed with milk, and a bowl with chopped pecans combined with panko, remaining 1/2 tsp salt, 1/4 tsp black pepper, and cayenne if using.
2. Press each fillet into the flour to coat, shake off excess, dip in the egg mixture, then press firmly into the pecan-panko mixture to form an even crust on both sides. Chill crusted fillets for 10 minutes to help coating adhere.
3. Heat a large skillet over medium-high heat and add butter and vegetable oil. When foaming subsides and the oil shimmers, add the fillets crust-side down. Cook 3–4 minutes without moving until crust is golden brown.
4. Carefully turn fillets and reduce heat to medium. Cook 2–4 more minutes until fish is opaque through and flakes easily with a fork (internal temperature 140–145°F / 60–63°C). If fillets are thick, finish in a 350°F (175°C) oven for 3–5 minutes.
5. Transfer fillets to a serving platter, squeeze lemon juice over each, sprinkle with chopped parsley, and serve immediately with lemon wedges.