Pecan Crusted Grouper with Remoulade Sauce
Butter Lettuce Salad
Ingredients
- 2 large eggs, lightly beaten
- 1 cup finely chopped pecans
- 1 cup panko breadcrumbs
- 1 Tbsp minced fresh thyme
- 8 (6-oz) grouper fillets
- 1 cup mayonnaise
- 2 Tbsp minced fresh parsley
- 3 green onions, minced
- 2 Tbsp capers, minced
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 425°F. Lightly beat eggs in a shallow bowl. Stir together pecans, breadcrumbs, and thyme in a separate shallow bowl. Season fish with salt and pepper, if desired.
- Dip fish in beaten eggs, letting excess drip off. Dredge in pecan mixture to coat. Place on a lightly greased wire rack over a rimmed baking sheet. Spray coated fish heavily with cooking spray.
- Bake fish 10 to 15 minutes (depending upon thickness of fish) or until fish flakes with a fork .
- Meanwhile, stir together mayonnaise, parsley, green onions, capers, garlic, oil, lemon juice, and Dijon in a bowl. Serve with fish. Garnish with minced fresh parsley, if on hand.
Side Dish Ingredients
- 2 (6-oz) bags butter lettuce salad
- 4 radishes, thinly sliced
- 1 cup shredded carrots
- ¼ cup lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
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