Prep 20 mins
Cook 10 mins
A tasty way to fancy up grouper that's super easy!
- 24 ounces grouper fillets
- 1 cup pecan halves, crushed
- 1⁄4 cup Bourbon
- 1⁄4 cup olive oil
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons honey
- Stir together bourbon, oil, salt, pepper, lime juice and honey until emulsified. Pour into shallow dish.
- Lay grouper filets in bourbon mixture. Turn to coat and refrigerate for 1-4 hours.
- Pour crushed pecans into another shallow dish.
- Pour enough olive oil into deep frying pan to cover bottom and preheat on medium-low.
- Dip filets into pecans, pressing firmly to coat evenly. Turn over and coat other side.
- Fry in pan until pecans turn golden brown. Gently turn over and cook other side; approximately 10 minutes per side.
- Can also use with other firm-fleshed fish or chicken.
We really enjoyed this last night, and it's even tastier cold as a leftover the next day (I just had some). The flavor of the marinade is excellent. I let it soak for about 2 hours, then patted the fillets dry and dipped them in a beaten egg before rolling in the pecans (Vega Girl is right, chop those pecans VERY fine). Instead of pan-frying, I baked them---will try the pan method next time. served with herbed Israeli cous cous...lovely meal! Thanks for sharing.
The flavor of this dish was absolutely wonderful and it got rave reviews from my family. Also-I reduced the marinade in the same pan that I cooked the fish in and then poured it over the fish once done...this was delicious. The only reason I did not give it 5 stars was because the pecans didn't stick to the fish very well which made it somewhat difficult to cook in the pan. Maybe I should have crushed the pecans more, but I did do it in a food processor. Thanks for a GREAT recipe...loved the flavors
This is a great way to make fish! I used Southern Comfort for the bourbon and about 3 limes (didn't measure the juice). I only marinated the fish about an hour or so - very good. We served this with white rice and asparagus. Thanks for sharing this keeper!