Macadamia Grouper Recipe
Grouper crusted with macadamia nuts and served with a citrus sauce.
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Ingredients
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For the Grouper
For the Citrus Sauce
Method
Preparing the Grouper
Prepare the Grouper
Preheat your oven to 375°F (190°C). Rinse the grouper fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper.
Coat the Grouper
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with finely chopped macadamia nuts. Dip each fillet in flour, shaking off the excess, then coat in the beaten eggs, and finally press into the macadamia nuts to ensure an even coating.
Cook the Grouper
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the coated grouper fillets to the skillet. Cook for about 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 10 minutes or until the fish flakes easily with a fork.
Making the Citrus Sauce
Combine Ingredients
In a small saucepan, combine the fresh orange juice, lemon juice, honey, soy sauce, and red pepper flakes. Stir well to combine.
Thicken the Sauce
In a separate bowl, mix the cornstarch and water together until smooth. Add this mixture to the saucepan and cook over medium heat, stirring constantly until the sauce thickens, about 3-5 minutes. Add a pinch of salt to taste.
Serving
Plate the Dish
Once the grouper is cooked, carefully remove it from the oven. Serve the grouper fillets on plates and drizzle the citrus sauce over the top. Optionally, garnish with additional macadamia nuts and fresh herbs.
