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Pecan Crusted Grouper Recipe

Pecan-Crusted Grouper

5 from 1 vote
This pecan crusted grouper features a crunchy, nutty coating over tender, flaky fish fillets. Quick to prepare in under 30 minutes, this recipe is perfect for weeknight dinners or a special occasion. The golden pecan crust pairs beautifully with a squeeze of fresh lemon, and it’s both family-friendly and restaurant-quality at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 grouper fillets 6 ounces each, skinless
  • 1 cup pecans finely chopped
  • ½ cup panko breadcrumbs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 large eggs beaten
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley chopped (optional garnish)
  • Lemon wedges for serving

Equipment

  • Large skillet or frying pan
  • Shallow bowls for dredging and coating
  • Spatula or tongs
  • Measuring cups and spoons
  • Knife and cutting board
  • Paper towels

Method
 

  1. Prepare the Pecan Coating: Combine chopped pecans, panko breadcrumbs, paprika, garlic powder, salt, and pepper in a shallow bowl. Mix thoroughly.
  2. Dredge the Grouper: Pat the fillets dry. Lightly coat each fillet in flour, dip in beaten eggs, then press into the pecan mixture until fully coated.
  3. Heat the Pan: In a large skillet, melt butter with olive oil over medium heat until hot.
  4. Cook the Fillets: Place fillets in the skillet. Cook 4–5 minutes per side, until the crust is golden brown and the fish flakes easily. Avoid overcrowding.
  5. Serve: Transfer to a plate lined with paper towels. Garnish with parsley and serve with lemon wedges.

Notes

  • Fish Selection: Choose fresh, firm grouper fillets. Frozen fillets can work but ensure they’re properly thawed.
  • Toast Pecans: Lightly toast pecans before mixing for a richer, nutty flavor.
  • Avoid Soggy Crust: Cook fillets in batches if needed; overcrowding reduces crispiness.
  • Optional Flavor Boost: Add a pinch of cayenne or smoked paprika to the pecan mixture.
  • Storage: Refrigerate leftovers for up to 3 days or freeze for 2 months. Reheat in the oven for best texture.
Pecan Crusted Grouper Recipe