• 1/2 cup pecan pieces
  • 1/2 cup bread crumbs (can use gluten-free bread crumbs)
  • 1 pound grouper fillet, cut into 4 oz pieces
  • Salt and pepper to taste
  • 1/3 cup flour (can use gluten-free flour)
  • 2 eggs, beaten
  • 1/2 cup olive oil
  • 1 lemon, juiced
  • 1 bunch Italian parsley, chopped


Process pecans and bread crumbs in a food processor just until a coarse mixture forms.  Season the fillet pieces with salt and pepper. Dredge in the flour, dip in the egg. Coat with the pecan mixture. Add 1/3 cup of olive oil to to a non-stick ovenproof skillet, over medium-high heat. Sauté the fish on 1 side until brown. Turn the fish.  Bake at 400 degrees for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet.   Add the remaining oil to the skillet. Cook over high heat. Add lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately.

Serves 4.

Complete your meal with a side dish: (click on the title to view the recipe)

Cauliflower Risotto

Roasted Vegetables

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