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.