Pecan Crusted Grouper with a little Heat

Pecan Crusted Grouper with a little Heat

Pecan Crusted Grouper Recipe

Pecan Grouper Recipe

So, I came across this grouper recipe watching my favorite channel but after trying it, I had to put my spin on it and give you something better, tell us what you think? This recipe is for four servings. If you enjoyed this recipe, be sure to have a look at our five best grouper recipes that can be made in under thirty minutes. 


Ingredients Needed for the fish:

  • 1 1/2 cups pecans
  • 1 tablespoon brown sugar
  • 1 cup panko breadcrumbs
  • 2 medium size sweet potatoes, cleaned and diced
  • 4 fillets grouper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 tablespoons olive oil


Ingredients Needed for the sauce:

  • 1/4 cup diced onions
  • 1 clove garlic, minced
  • 1 jalapeno, diced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup white wine
  • 1 cup heavy cream
  • 2 cups milk
  • 2 tablespoons unsalted butter
  • Pinch salt
  • Pinch ground black pepper


Fish: Step 1. Preheat your oven to 350 degrees. Combine the pecans and brown sugar in a medium bowl. Mix and then spread onto a baking sheet for 7 minutes, this will toast the nuts very nicely. Let the nuts cool to room temperature. Once the pecans are then cool, transfer them to a food processor with the breadcrumbs and sweet potatoes. Make sure to blend them completely. 

Pecan Crusted Grouper

Step 2. Dredge the fish in the flour, then the egg, and then into the pecan mixture. Heat the sauté pan over medium heat and add the olive oil. When melted, sauté the fish until golden brown on both sides, usually 3 to 4 minutes per side. Once the fish is golden in color, remove the fish from the pan. Set aside and start the sauce.

Grouper Recipe Sauce

Step 1. Mix together the onions, garlic, and jalapeno pepper. Heat the oil in a medium sauté pan and sauté the vegetables until the garlic is slightly golden in color. Add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half. Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat. Stir in the butter. Add salt and black pepper to taste, and then reduce the heat to low and cook until the butter melts.

Step 2: Pour the sauce over the fish, trust me it will melt in your mouth. 



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