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Pecan Coconut Crusted Grouper with Mango Salsa

Developed by Greg Strahm

Serves:
6
This is my go to entree for dinner parties where we have guests who do not eat meat but will eat seafood. Because my husband is gluten free I substitute regular flour with measure for measure gluten free flour to dredge filets. Voila! this is now a gluten free entree and no one is the wiser. I also serve over my Lemon Herbed Quinoa with Toasted Pine Nuts.
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Ingredients:

  • GROUPER:
  • 6 :
    (6-ounce) pieces grouper filets
  • 1 cup:
    all purpose flour
  • 3:
    whole eggs, beaten
  • 1 cup:
    pecans, chopped fine
  • 1 cup:
    shredded coconut
  • 2 tablespoons:
    olive oil
  • 2 tablespoons:
    butter
  • salt and freshly ground black pepper, to taste
  • MANGO SALSA:
  • 1:
    ripe mango, in small dice
  • 1:
    seeded red pepper , in small dice
  • 1:
    medium seeded jalapeño pepper, in small dice
  • 2:
    key limes, juiced
  • 1:
    lemon, juiced
  • 1/3 cup:
    chopped cilantro
  • 4:
    scallions chopped (white portion)
  • splash of red wine vinegar
  • splash of olive oil

Directions:

  • GROUPER:

  • 1:

    Dredge grouper in flour and shake off excess.

  • 2:

    Combine bread crumbs and chopped nuts.

  • 3:

    Dredge filets in flour, dip in beaten eggs, then dredge in chopped pecans followed by coconut. Press filets to adhere pecans and coconut.

  • 4:

    In a heavy ovenproof skillet heat olive oil and butter over medium heat until until butter is melted and hot.

  • 5:

    Place crusted filets in skillet and brown approximately two minutes or until crust starts to brown.

  • 6:

    Turn filets over and place entire pan in a preheated 375° F oven and bake for 10-12 minutes or internal temperature reaches 130° F.

  • 7:

    Remove from oven when you see milky juice coming to top of filets. Let stand for five minutes to complete cooking.

  • 8:

    Plate and spoon salsa over filets.

  • MANGO SALSA:

  • 1:

    Combine all ingredients in a bowl and chill.