Pecan-Crusted Grouper Recipe | CDKitchen.com (2024)

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Deliciously flakey 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

17 reviews

ingredients

1/2 cup pecan pieces
1/2 cup dry bread crumbs
1/3 cup 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.

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.

nutrition data

474 calories, 30 grams fat, 23 grams carbohydrates, 30 grams protein per serving.

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reviews & comments

jess520 REVIEW:
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.
Toot REVIEW:
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.
Jasmine REVIEW:
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!
Lynn REVIEW:
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!
Catherine REVIEW:
June 8, 2019

Excellent! This will be a repeat recipe. 😋 yum!
Faye REVIEW:
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!
Jenny REVIEW:
December 19, 2018

I love this recipe. The Only thing I change is I use orange marmalade on the side.
Brady REVIEW:
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.
Marilyn REVIEW:
May 7, 2018

Easy and delicious. My husband raved and said it was a "keeper"!
lsk676 REVIEW:
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.
- CDKitchen Staff Reply:
  
  Sounds like maybe the oven wasn't hot enough?
Guest Foodie REVIEW:
September 19, 2017

My whole family absolutely loved this recipe. Definitely will make again!
Sue REVIEW:
January 27, 2017

Restaurant quality recipe. I did not have pecans so I used hazelnuts. Delicious!
Julz REVIEW:
January 21, 2017

Hubby's reaction: outrageously delicious! Best pecan crust I've ever tasted!
Jac REVIEW:
January 13, 2017

Great recipe, I added powdered ginger to the flour and also added capers to the sauce.
VeronicaL REVIEW:
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!
Renee' REVIEW:
July 13, 2013

We've made this with snapper as well as grouper.It is the best fish recipe we've ever had.
Guest Foodie REVIEW:
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!

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