Jul 14 2026
Restaurants›The River Oyster Bar›Mushroom Crusted Black Grouper Recipe

Mushroom Crusted Black Grouper Recipe

Inspired by The River Oyster Bar
Time1h
Serves4

Mashed potatoes, cipollini, mushroom jus

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Ingredients

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For the Black Grouper

For the Mashed Potatoes

For the Cipollini Onions

For the Mushroom Jus

Method

For the Black Grouper

  1. 1

    Prepare the Fish

    Preheat the oven to 400°F (200°C). Season the black grouper fillets with salt and black pepper on both sides.

  2. 2

    Apply Mushroom Duxelles

    Spread a layer of mushroom duxelles evenly over the top of each fillet.

  3. 3

    Coat with Breadcrumbs

    Dip the top of each coated fillet in beaten egg, then press into breadcrumbs to create a crust.

  4. 4

    Bake the Fish

    Place the fillets on a greased baking sheet and drizzle with olive oil. Bake for 15-20 minutes until the fish is cooked through and the crust is golden brown.

For the Mashed Potatoes

  1. 5

    Boil the Potatoes

    Peel and cut the russet potatoes into quarters. Place in a large pot, cover with cold water, and add salt. Bring to a boil and cook until tender (about 15-20 minutes).

  2. 6

    Mash the Potatoes

    Drain the potatoes and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

For the Cipollini Onions

  1. 7

    Sauté the Onions

    In a skillet, melt the butter over medium heat. Add the cipollini onions and sauté until they are golden brown and tender (about 10-15 minutes).

  2. 8

    Glaze the Onions

    Add brown sugar, salt, and black pepper to the onions. Stir to coat and cook for an additional 5 minutes until caramelized.

For the Mushroom Jus

  1. 9

    Sauté Mushrooms and Aromatics

    In a saucepan, melt butter over medium heat. Add sliced mushrooms, minced shallots, and minced garlic. Sauté until the mushrooms are browned and the shallots are translucent.

  2. 10

    Deglaze and Reduce

    Pour in the red wine and scrape the bottom of the pan. Let it simmer for 5 minutes until reduced by half.

  3. 11

    Add Stock and Season

    Add beef stock, salt, and black pepper. Simmer for an additional 10 minutes until the sauce thickens slightly. Strain if desired.

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