Pecan Crunch Grouper

  • Yield 4 servings

Somethings fishy about this dish, try this flavorful pecan crunch grouper.


4 (6- to 8-ounce) grouper, salmon or amberjack fillets
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1 1/2 tablespoons honey
1/4 cup soft bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped fresh parsley


  1. Sprinkle the fillets with the lemon juice, salt and pepper and arrange in a lightly greased 9 x 13-inch baking pan.  Combine the Dijon mustard, butter and honey in a small bowl and brush on the fillets.  Mix the bread crumbs, pecans and parsley in a small bowl and spoon evenly over the fillets.  Bake at 450F for 10 minutes or until the fish flakes easily with a fork.
  2. Garnish servings with fresh parsley springs and/or lemon slices.

Recipe reprinted with permission from the Junior League of Louisville’s Splendor in the Bluegrass (Junior League of Louisville, KY 2000). 



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