Prep 10 mins
Cook 20 mins
From Cooking Light Magazine. This is a healthy and delicoius recipe that bakes a moist and tenderv fish with a crispy outside. You won't even miss the fat! Haddock, cod, or tilapia would make good substitutes for the grouper but you can try it with any fish you like or have on hand. Adjust the baking time depending on the thickness of the fish.
- 1 1⁄2 lbs grouper or 1 1⁄2 lbs other white fish fillets
- cooking spray
- 1 tablespoon fresh lime juice
- 1 tablespoon light mayonnaise
- 1⁄8 teaspoon onion powder
- 1⁄8 teaspoon black pepper
- 1⁄2 cup fresh breadcrumb
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine, melted
- 2 tablespoons chopped fresh parsley
- Preheat oven to 425°.
- Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
A great way to dress up a basic baked fish entree. I split the amount of mayo in half and substituted fresh pesto for an extra zing. The baking time was just right for a nice flaky texture. The last couple of minutes I used the broiler to crisp the breadcrumb. Substitute butter flavored cooking spray for the melted butter for ease and reduced calories. I will use this recipe again soon.
A wonderful recipe! The fish came out incredibly flaky and had a terrific balance of flavors -- even though I had no parsley and had to substitute lemon juice for the lime juice (all I had on hand). It didn't "crisp" very much, but that's probably because I don't often have real butter in the house, prefering a more heart-healthy alternative such as Smart Balance spread. I think that real butter would have improved the texture. The flavor, however, was oustanding nevertheless! Will definitely make again. Thanks for posting it!
This is a flavorful dish and a nice way to prepare fish. My only problem was the texture of the topping. It didn't crisp for me, even when I used the broiler; so it caused it to be rather mushy.