Grouper and the entire grouper family are probably the most popular saltwater food fish in the United States. Grouper belongs to the sea bass family, one the largest fish families in the sea. There are over 400 species of sea bass and as many as 85 varieties of grouper. I love the light, mild flavor of these fillets. Crusted in ground crispy pecans and pan sauteed in tallow it is to die for!
According to the Monterey Bay Seafood Watch, most grouper is overfished and should be avoided. However, they state that black and red grouper are recovered and so are a good alternative.
If you are eating grain-free, this is an amazing way to cook fish; any kind of fish at all. It’s actually tastier than conventional wheat breading and adds good protein and fat to the meal instead of empty calories. Cooked the traditional way, in a heat resistant fat such as tallow it is healthy and filling. Who said fish has to be dry and bland? This recipe will change any doubter’s mind!
Pecan Crusted Grouper
2 fillets of fresh wild grouper (approximately 1/2 pound each)
1 egg (pastured if possible)
1/2 cup crushed crisp pecans (where to buy soaked and dried nuts)
2 tablespoons tallow from pastured cows
salt and pepper to taste (where to buy sea salt and other spices)
- Measure one cup of crispy pecans
- Using a small processor or coffee grinder process the nuts until they are ground fine and spread them out evenly on a large plate
- Scramble the egg in a shallow soup bowl and mix in the salt and pepper (and any other seasonings you may like)
- Dip the fillets in the scrambled egg, being sure to cover the entire piece on both sides
- Dredge the fillets in the crushed pecans until thoroughly coated
- Heat the tallow in a large frying pan
- Place the fillets in the pan and fry on medium heat on each side until browned and cooked through (approximately 5 – 6 minutes each side, depending upon the thickness)
- Serve immediately