3 Reviews

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.

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La Dilettante September 28, 2012

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

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Vega Girl July 29, 2007

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!

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ellie_ March 31, 2007
Sea Islands Grouper