Horseradish & Herb Encrusted Grouper
Horseradish & Herb Encrusted Grouper is a simple and delicious way to elevate the flavors of this mild fish.
Grouper is a lovely firm white fish, which makes it sturdy enough for grilling, wonderful broiled for a Grouper Sandwich, or served our favorite way…baked with a horseradish & herb bread crumb topping.
To prepare the Grouper, sprinkle both sides of the fillet with salt and pepper and set aside. For the topping, make two cups of fresh bread crumbs out of crusty day-old bread. Toss crumbs with 3-4 tablespoons of chopped flat leaf parsley, 1/2 teaspoon of minced fresh thyme and rosemary. Add 2 generous tablespoons of prepared horseradish (or to taste), and about 1/4 cup of mayonnaise to bind.
Gently mix to ‘loosely’ combine ingredients, then season with salt and pepper. Coat a shallow baking dish with cooking spray. Place grouper fillet skin side down (the skin will have been removed, however you’ll be able to see which was the skin side) then spread topping evenly over the fish. Bake uncovered at 400 degrees for 20 – 25 minutes, until fish flakes easily with a fork.
The fish will be moist and the topping will become crispy on the outside and bursting with flavor on the inside. This dish can be prepared for baking several hours ahead which makes it a great meal for entertaining friends. Let stand at room temperature for 10 – 15 minutes before baking. Serve with vegetable medley or a nice Orzo & Roasted Brussels Sprout Saute. Horseradish & Herb Encrusted Grouper is definitely on our favorites list.
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All my best,
xo Libby
Horseradish & Herb Encrusted Grouper
Ingredients
- 1 1 lb. grouper fillet
- salt & pepper
- 2 cups fresh bread crumbs
- 3-4 Tbl. fresh flat leaf parsley chopped
- 1/2 tsp. fresh thyme minced
- 1/2 tsp. fresh rosemary minced
- 2-3 Tbl. prepared horseradish
- 1/4 cup mayonnaise
- salt & pepper to taste
- Scallions thin sliced for garnish
Instructions
- Preheat oven to 400 degrees.
- Coat shallow baking pan with cooking spray.
- Season both sides of grouper fillet with salt & pepper and lay skin side down in baking dish.
- Combine bread crumbs with fresh herbs, then gently mix in horseradish and mayonnaise until loosely combined. Season with salt & pepper to taste.
- Spread topping on fish and bake uncovered for 20 – 25 minutes until fish flakes easily with a fork.
- Sprinkle with sliced scallions.
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3 Comments
Angela Vickery
Great recipe! I used coconut flour instead of bread crumbs and it was outstanding!
A New York Foodie
That looks wonderful Libby!! Definitely something I would like. Do you think it could also be made with Tilapia as I really can’t get grouper at the fish store that I go to.
libby
This stuffing would be great with Tilapia or snapper or even rolled up in flounder. I would reduce the cooking time on the tilapia since they are thinner than grouper. Let me know if you try it. Take care.