Pecan Crunch Grouper

  • Yield: 4 servings


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