Pecan-Crusted Grouper


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.