Key West Grouper Recipe
baked, panko, parmesan, citrus lime sauce served with a side of rice-orzo pilaf & veggies
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Rice-Orzo Pilaf
Vegetables
Method
Preparing the Grouper
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Grouper
Pat the grouper fillets dry with paper towels and season both sides with salt and black pepper.
- 3
Make the Coating
In a bowl, combine panko breadcrumbs, grated Parmesan cheese, minced garlic, and olive oil. Mix until well combined.
- 4
Coat the Fish
Place the seasoned grouper fillets on a baking sheet lined with parchment paper. Press the panko mixture onto the top of each fillet.
- 5
Bake the Fish
Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the topping is golden brown.
Making the Citrus Lime Sauce
- 6
Mix the Sauce
In a small bowl, whisk together lime juice and a pinch of salt. Adjust the seasoning to taste.
Preparing Rice-Orzo Pilaf
- 7
- 8
Add Rice and Orzo
Stir in the long-grain rice and orzo pasta, cooking for an additional 2 minutes until slightly toasted.
- 9
Add Broth and Cook
Pour in the chicken or vegetable broth and add salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- 10
Add Peas
After 15 minutes, stir in the frozen peas and cover again. Cook for an additional 5 minutes or until the rice and orzo are tender and liquid is absorbed.
