Pesto Crusted Grouper Recipes

PECAN CRUSTED GROUPER RECIPE - (5/5)

Pecan Crusted Grouper Recipe - (5/5) image

Provided by teri0000

Number Of Ingredients 9

Ingredients

1/2 C. pecan pieces
1/2 C. bread crumbs
grouper
salt and pepper to taste
1/3 C. flour
2 eggs, beaten
3/4 C. butter
1 lemon, juiced
parsely

Steps:

Process the pecan and bread crumbs in food processor just until a coarse mixture forms. Season the fillet pieces with salt and pepper. Dredge in flour; dip in egg. Coat with pecan mixture. Melt 1/4 C. butter over medium high heat. Saute fish on 1 side until brown. Turn fish. Bake at 400 for 10 minutes or until fillet pieces flake easily. Remove fish to warm platter; wipe skillet. Add remaining butter to skillet. Cook over high heat until butter is foamy and dark brown, stirring constantly. Add lemon juice and parsley, stir until combined. Pour over grouper and serve.

PESTO GROUPER

Pesto Grouper image

We love Grouper. Unfortunately, we live in Arizona and fish like this is hard to come by. The local market had some one day - a bit pricey but we decided to splurge. I used my home made pesto on this. The combination of pesto, lemon and garlic is wonderful! Enjoy!

Provided by Sky Hostess

Categories Very Low Carbs

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb grouper fillet
1 tablespoon basil pesto
1 tablespoon butter, melted
1 tablespoon lemon juice, fresh squeezed
1 garlic clove, minced
1/4 cup breadcrumbs
salt, to taste
pepper, to taste
red onion, thinly sliced

Steps:

Preheat oven to 350. Spray a baking pan with non-stick spray.
In a small bowl combine melted butter, lemon juice, and garlic. Once combined stir in bread crumbs. Set aside.
Pat fish dry, salt and pepper to taste. Spread with Basil Pesto. Top with thinly sliced red onions. Top this with the bread crumb and butter mixture. Lightly pat into place once all of the mixture is on top of the fish.
Bake for 30 minutes or until fish flakes.

PESTO-CRUSTED GROUPER

Pesto-Crusted Grouper image

These grouper fillets are quick to make, and take minimal ingredients. Enough to serve 2 people unless you're super hungry.

Provided by thedailygourmet

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 (9 ounce) grouper fillet
salt and ground black pepper to taste
2 tablespoons panko bread crumbs
¼ tablespoon Greek seasoning (such as Cavender's®)
2 teaspoons pesto
2 tablespoons butter

Steps:

Season grouper fillet with salt and pepper. Mix bread crumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with bread crumbs.
Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 5.5 g, Cholesterol 79 mg, Fat 15.4 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 8.3 g, Sodium 462.5 mg

POTATO ENCRUSTED GROUPER WITH BRUSCHETTA AND WHITE WINE #5FIX

Potato Encrusted Grouper With Bruschetta and White Wine #5FIX image

"5 Ingredient fix contest entry. Light and fresh potato and fish entree, that's looks like it took you hours to make. Use 4-6 oz portions of flaky white fish such as grouper, halibut, cobia, rock. Prepared bruschetta with garlic and capers work best. You can also use simply potato southwest hash browns for a spicer dish.

Provided by mohr1967

Categories Potato

Time 25m

Yield 4 Filets of fish, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup Simply Potatoes® Shredded Hash Browns
4 fish fillets
1/2 cup tomato bruschetta topping
1 cup white wine
2 tablespoons butter

Steps:

Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
Preheat oven to 375 degrees.
Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
In 12 inch oven ready frying pan, sauté fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish in pan and remove pan with fish in it from heat. Place oven ready fry pan with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
Remove pan from oven( pan will be hot) and place on burner. Burner will not be on.
Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce for 3-5 min till 1/4 sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate 4 portions of fish and top each with 1/4 C of prepared sauce.
Serve with crusty bread and your favorite salad. Enjoy!

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