Red Grouper (heck, almost any Grouper) is a delight to eat. Prep ranges from dead simple to haute cuisine. This recipe, Coconut Panko Crusted Red Grouper, is on the easier end of the preparation scale and delivers an out of this world moist and flavorful dish.
Coconut Panko Crusted Red Grouper Ingredients
- 1lb. Red Grouper Fillet
- 1/4 Cup Seasoned Coconut Panko Breadcrumbs
- 2 Cloves Garlic Crushed
- 1/8 Tsp. Dill Weed
- 1/8 Tsp. Ground Thyme
- 1 Tbsp. Butter
- 1/4 Cup Mayonnaise
- 1/2 Tbsp. Lemon Zest
- Salt & Pepper to taste
Coconut Panko Crusted Red Grouper Preparation
Pre-heat your oven to 300 degrees.
In a small pan, saute the garlic in 1 Tbsp. of butter over medium heat for 30 seconds. add the dill, thyme and coconut panko breadcrumbs, reduce heat slightly and cook, stirring as you go until the mixture achieves a nut brown color. Remove from the pan to a bowl and set aside.
Combine the mayonnaise and lemon zest. Mix thoroughly.
As the oven is pre-heating, coat the Grouper fillet (both sides) with the mayonnaise/lemon zest mixture. sprinkle, and pat in to set, half of the breadcrumb mixture on each side. Place the coated fillet on a wire rack in a a shallow oven pan. When the oven has reached 300 degrees, slide the pan in and cook for approximately 30 minutes. Use a quick quick read cooking thermometer to determine when the fish is ready to come out. 140 degrees in the center of the fillet is the target.
Remove from the oven when the fillet reaches 140 degrees and plate it up with your favorite sides.
Bon Appetit and tight lines.
