Prep 0 mins
Cook 12 mins
I love grouper, and this is my favorite way to make it! *****Note: I just wanted to note (based on a couple of reviews) that this fish is not supposed to have a crispy breading on it, so if that is what you are looking for or expecting, you might want to try something else or alter it to suit your tastes. As written, the breadcrumbs are meant to be soft, almost like a thin coating of stuffing.
- 1 1⁄2 lbs grouper fillets, about 4, 1 inch thick
- 1⁄4 cup butter, melted
- 1⁄3 cup lemon juice, freshly squeezed (2 medium lemons)
- 3 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon paprika
- 2 teaspoons parsley
- 1⁄2 cup breadcrumbs
- Preheat oven to 350°.
- Mix lemon juice, butter and garlic; set aside. Mix together spices and breadcrumbs.
- Rinse grouper and pat dry; place into 9x13 baking dish. Sprinkle all of breadcrumb mixture over fish and drizzle with all of butter mixture.
- Bake until fish flakes, about 12-15 minutes.
The breadcrumbs got soggy.
This was a huge hit with our family. It was very flavorful! We needed a change from the everday same ol fish recipe and this was perfect! I had to cook the fish longer than the time indicated b/c my filets were thick like steaks. Otherwise, I followed the recipe as is and it was deeeeelish! Thanks for sharing! :)
This dish has been in my "want to try" cookbook for a while now, but unfortunately, we were a bit disappointed with the results. I made it exactly as written, but there was so much lemon garlic butter that the breadcrumb coating just turned to mush. DH said the lemon and garlic completely overpowered the mild flavor of the fish. I would recommend just scaling back the amount of butter, lemon, and garlic, because the grouper itself turned out very tender.