I went over the recipe again to make sure I didn't miss anything but..........it was all in there. The next time I made Grouper was last week.
IT was a combo of black plums oranges apples strawberries and peaches. Served with french green beans with garlic butter and sliced almonds.
I think the instructions need to be slightly tweaked tho b/c if you add the seasonings first and then add the butter ends up removing the seasoning, so I suggest using the butter first on the fillets THEN using the seasoning. You do NOT need to use butter for the baking dish that only adds more empty calories.
We'll probably make again with more lemon pepper and cook in foil packets on the grill. 11/24/2010 Easy to prepare but the oven temp was too low to cook the fish in the time recommended.
Or else my files wild caught and 2" thick were larger than the recipe. After 1/2 hour I cranked the heat up to 350 for another 10 minutes.
07/14/2009 I really enjoyed this recipe. I used rock fish the first time... Today I bought the grouper and I think we will be using this recipe a lot... Nice and light... Full of flavor.Also, very easy to do. The only thing I would change is the amount of butter.
Grouper is a popular fish among the health-conscious, possessing a lovely, mild flavor which lends itself to a variety of preparations. Add your favorite seasonings to the grouper fillets before you wrap them up and put them in the oven, and you'll wind up with a moist, flavorful fish dish.
Try simply seasoning with salt and pepper, or prepare a simple tomato sauce with fresh herbs. 03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half).
I may try a bit of sweet white wine for bull nose dolphin. Be sure to turn when broiling as the browning gives a nice texture and crunch.
The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter.
I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish. My roommate loved this dish too.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
Like most reviewers, I halved the butter (I only had 3 grouper files). I substituted Old Bay for Paprika in the seasoning blend.
The directions didn't mention broiling (although you prepared it in a broiler pan), so after baking for 10 minutes, I spread with mayo & sprinkled with paprika, then broiled for 2-3 minutes to lightly “crisp.” My husband brought this home from a deep sea fishing trip, and we used this recipe.
Any thicker or thinner than this means that you will have to increase or decrease the cooking time. According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits.
Melt butter in a small skillet over medium heat. Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.
Melt butter in a small skillet over medium heat. Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.
Bake the fish for approximately 10 minutes per inch of thickness. Pecan-Crusted Fish Fillets cooked to flaky perfection is my new favorite seafood dish.
With fresh grouper fillets coated in crunchy, buttery pecans and crispy pinko, this easy recipe delivers maximum flavor with minimum effort. With only six primary ingredients, pecan-crusted grouper is simple to prepare and ready in minutes.
It is unbelievably delicious and perfect for either a casual dinner or special occasion. However, any mild-flavored, firm white fish such as halibut, snapper, or bass works as well.
More important than the variety of fish is that it is fresh, and the fillets are at least an inch thick. However, if you can't find pecans, you can substitute macadamia nuts, almonds, or even pistachios.
Sharon Rigs by is the blogger behind Grits and Pine cones, a cooking, and hospitality blog. Add the finely chopped pecans and the pinko crumbs to a shallow dish or pie plate and stir to combine.
Add the mayonnaise and creole seasoning to a small bowl and stir to combine. Evenly spread a thin layer of the mayonnaise mixture on all sides of the fillets.
Dredge each fillet in the nut mixture, making sure to coat all sides evenly. While I don't recommend making this dish completely ahead of time, you can certainly prep all the ingredients, season the fillets with salt and pepper, and cover the fish fillets with the mayonnaise mixture up to twelve hours before you want to serve it.
In the unlikely event, you do have leftovers store tightly covered in the refrigerator for up to two days. A small offset spatula works well for spreading the mayonnaise mixture on the fish.
If your fillets are larger or smaller, or thicker or thinner, you will need to adjust your cooking time accordingly. If you have pecan halves, you can certainly use them, but if you have to purchase them, buy the pieces, they are generally about two dollars a pound cheaper.
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture. Roll each fillet in herb mixture, lightly coating each side.
Place in preheated oven and cook for 20 minutes until opaque in the center. Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
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