Recipe: Pecan Crusted Grouper

grain-free breaded fish

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

This post is linked to: Sugar Free Sunday, Savory Sunday, My Meatless Monday, Meatless Monday, Mangia Monday, Melt in Mouth Monday, Real Food 101, Monday Mania, Homemaker Monday, Weekend Carnival, Mouthwatering Monday, Real Food Digest Sukkot Carnival 2011, Tuesday Tasty Tidbits, Tuesday at the Table, Made From Scratch Tuesday, Tasty Tuesday, Traditional Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Cast Party Wednesday, Healthy 2Day Wednesday, Real Food Wednesday, Gluten-Fee Wednesday, These Chicks Cooked, Foodie Wednesday, Creative Juice Thursday, Full Plate Thursday, Pennywise Platter, Turning the Table Thursday, Simple Lives Thursday, Foodie Friday, Fresh Bites Friday, Friday Favorites, Fight Back Friday, Fat Camp Friday, Potluck Friday, Friday Food, Tastetastic Thursday

  • Rita P.

    What other fish would this recipe work for? I guess striped bass?

  • Jill

    Hi Rita,
    Yes stripped bass or any white fish that is somewhat thick. I think flounder would be too thin to hole the crust unless it is the larger fish.

  • Beyondthepeel

    Hi Jill. This looks delcious. I love nut crusted fish. It was a while ago but this pistachio crusted cod was delicious.

  • DanceERB

    I can’t find any place to buy soaked and dried nuts on your resource page. Nuts are not listed, nor are they described in any link.  It would be easier if you just link directly to the site that sold nuts, rather than your resource page where things are hard to find.  

  • Jill

    HI DanceERB,
    Here is the link to the resource page — sometimes it is slow to load — but when it gets there there are two suppliers that offer soaked nuts:

  • Jill

    Hi Beyondthepeel,
    Thanks for the link — I’m sure it is wonderful!

  • Robin Dance

    Well, this sounds delicious!  It caught my eye at Mouthwatering Mondays so I had to pop in and see the rest of the recipe!  YUM!  I think I might just try it :) .

  • Cole

    This sounds fabulous!!!  Fish will be going on my shopping list this weekend, so I can try out the recipe.  :-)

  • | Pecan Crusted Grouper – Food Blog: Post of the Day

    [...] Looking for an awesome gluten-free recipe? Jill Tieman, aka Real Food Forager, gives us a great alternative to using flour-based batter for  fish, or any other kind of meat for that matter… ground pecans! See Pecan Crusted Grouper. [...]

  • JoAnn Ryan

    Hi Jill,

    Thank you for submitting this wonderful recipe to We are happy to announce that Pecan Crusted Grouper is our Food Blog: Post of the Day winner! I also enjoyed your clip for Coconut Flour Crepes, looks delicious.
    Thanks for all your hard work as a food blogger!

    JoAnn Ryan

  • Rachel Marie

    I love coating all kinds of meat with pecans! They are on my favorite nut list! Thank you for always linking up some great posts to Healthy 2day Wednesdays! If your linky is still up I’m going to add a post about Kale chips!

  • Amy @ A Little Nosh

    What a beautiful fish! I’d be thrilled if you’d link this recipe up at Tastetastic Thursdays!

  • Miz Helen

    A wonderful crust for this wonderful fish. It looks delicious! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  • Sunday Snippets: October 16, 2011 — Real Food Forager

    [...] Pecan Crusted Grouper. This is an amazing way to cook fish! [...]

  • Anonymous

    That looks delicious!

  • Emily

    thanks so much for linking up to Tasty Tuesday! can’t wait to see what you’ll bring this week.

  • Bibi

    What a wonderful and tasty recipe. I will remember it next time I make fish. Thank you so much for bringing it to Foodie Wednesday.

    Hope to see you there this week as well.

  • Shannon

    My husband would love this, and I’m thinking it could work with chicken too (for the non-fish fans in my house).
    Thanks so much for linking up to MomTrends this week! :o )