• Tommy Centola

Pecan-Crusted Grouper

If you have been following me, you know of my love for grouper. It is, by far, my favorite fish to eat. Since it's so versatile, here another version.


1/2 cup all-purpose flour

2 teaspoons Creole seasoning

2 large eggs

1 1/4 cup finely chopped pecans

6 (6-ounce) skinless grouper fillets

1/4 cup butter

1/4 cup olive oil

Brown Butter Sauce (recipe to follow)


Preheat oven to 350℉. Line a rimmed baking sheet with foil.

In a shallow bowl, combine flour and Creole seasoning. In a separate shallow bowl, whisk eggs. In a third shallow bowl, place pecans. Dredge each fillet in flour mixture, shaking off excess. Dip fillet in egg, letting excess drip off. Place fillet in pecans, pressing lightly to cast both sides of the fillet.

In a large skillet, melt butter and oil over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned. Arrange fillets on baking sheet, and bake 10 minutes, or until flesh flies easily. Serve with Brown Butter Sauce.


Brown Butter Sauce


4 cloves garlic, sliced

1 large shallot, minced

3 tablespoons butter


In a small skillet, combine all ingredients, and cook oven medium heat until shallots are tender and butter is browned. Serve warm.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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