Pecan Crusted Grouper with Remoulade Sauce

Recipe courtesy of emeals
Serves 8

Ingredients

• 2 large eggs, lightly beaten
• 1 cup finely chopped pecans
• 1 cup panko breadcrumbs
• 1 Tbsp minced fresh thyme
• 8 (6-oz) grouper fillets
• 1 cup mayonnaise
• 2 Tbsp minced fresh parsley 
• 3 green onions, minced
• 2 Tbsp capers, minced
• 1 clove garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1 tsp Dijon mustard

Directions

1. Preheat oven to 425°F. Lightly beat eggs in a shallow bowl. Stir together pecans, breadcrumbs, and thyme in a separate shallow bowl. Season fish with salt and pepper, if desired.
2. Dip fish in beaten eggs, letting excess drip off. Dredge in pecan mixture to coat. Place on a lightly greased wire rack over a rimmed baking sheet. Spray coated fish heavily with cooking spray.
3. Bake fish 10 to 15 minutes (depending upon thickness of fish) or until fish flakes with a fork.
4. Meanwhile, stir together mayonnaise, parsley, green onions, capers, garlic, oil, lemon juice, and Dijon in a bowl. Serve with fish. Garnish with minced fresh parsley, if on hand.

Recipe Pairings