Macadamia Crusted Grouper

Why this is the nut crusted fish recipe to make

There's something extra satisfying about macadamia nut crusted grouper. It's the perfect balance of texture and flavor - nutty, crunchy, buttery, and fresh all in one dish.

Packed with flavor. The macadamia and panko crust adds a crispy crunch, while the sauce brings a sweet-tart punch with its combo of orange, lime, lemon, and pineapple.

Quick and easy. You don't need hours in the kitchen to whip this up. Just 20 minutes and a few simple ingredients is all it takes.

Dinner-party worthy. This macadamia crusted fish is the kind of dish that gets oohs and ahhs when you serve it, but only you'll know how easy it really was to make.

Ingredients and their part in the recipe

This dish keeps things simple but delicious with a handful of ingredients that work together like magic.

Grouper fillets - Mild, flaky, and firm, they're ideal for holding up to the crispy nutty crust.

Flour - Helps the egg stick to the fish for perfect breading.

Egg - Acts like glue to hold the delicious crust in place.

Macadamia nuts - Rich, buttery, and slightly sweet, they're what makes the amazing crust.

Panko breadcrumbs - Light and crispy for an extra crunch factor.

Olive oil - For browning the fillets and getting that golden crust started.

White wine, chicken stock, and milk - The base of the sauce, bringing depth and creaminess.

Orange, lime, lemon, and pineapple juice - A tropical citrus burst that pairs perfectly with the fish.

Butter - Whisked in at the end to make the sauce velvety and rich.

How to make macadamia crusted grouper

This macadamia nut crusted grouper recipe is surprisingly simple and comes together fast, making it a great option for a weeknight treat or fancy date night.

1. Set up an assembly line to coat grouper. One plate with flour, one wide-mouthed bowl with whisked egg, and one plate with panko mixed with macadamia nuts.
2. Dredge fish fillets in flour, dip in whisked egg, then coat with panko-nut mixture. Pat gently to help the crumbs adhere.

3. Grouper fillets ready to be cooked.

4. In an oven-proof skillet, heat olive oil until hot. You will see a shimmer on the oil when it is hot. Carefully place the grouper in oil and brown on one side for 3-4 minutes. Turn over and place skillet in a 400°F oven for 10-15 minutes, depending on thickness. Grouper is done when it flakes easily with a fork.

Pro Tip: Total cooking time for grouper is usually 10-15 minutes per inch of thickness.

5. While grouper is baking, make the sauce. Combine the wine, chicken stock, milk, orange, lime, lemon and pineapple juices in a saucepan over medium-high heat. Bring to a boil and cook, stirring often, until the liquid is reduced by half, about 12-15 minutes.
6. Remove from the heat and stir in butter.

To finish, place a scoop of rice on a dinner plate, top with macadamia crusted grouper and drizzle with about 2 tablespoons of sauce. The remaining sauce can be served on the side. Garnish with parsley and serve with your favorite veggie.

Recipe variations to make it your own

You can switch up this dish in lots of fun ways depending on what you have or what you're craving.

Try different fish. This macadamia crusted fish recipe works beautifully with mahi mahi, halibut, salmon, sea bass, striped bass, or even cod. Just choose a fillet that's firm and mild in flavor.

Mix up the nuts. Not a fan of macadamias or don't have any on hand? Try almonds, cashews, pecans, or pistachios for a different flavor twist.

What to serve with nut crusted fish

This dish pairs wonderfully with a variety of sides that keep things fresh, vibrant, and totally satisfying.

Leafy greens like sautéed spinach, kale, Swiss chard, or bok choy bring a nice balance to the richness of the fish and sauce. Their earthy flavors and tender textures complement the tropical crust.

Roasted or steamed vegetables such as zucchini, green beans, corn on the cob, or asparagus add beautiful color and a touch of sweetness to the plate.

For something filling and wholesome, serve the fish alongside rice, quinoa, or orzo. These grains soak up the citrusy sauce in the best way.

And of course, you can't go wrong with potatoes! Roasted potatoes add crispiness and comfort, while mashed potatoes make the meal extra cozy and indulgent.

How to store, freeze, and reheat leftovers

If you have any leftovers (though don't be surprised if the plates are licked clean!), store the grouper in an airtight container in the fridge for up to 3 days. Keep the sauce in a separate container if possible.

To freeze, let the cooked fillets cool completely, then wrap each one in plastic wrap and place in a freezer-safe bag or container. They'll keep well for about 2 months. Freeze the sauce separately in a small container.

To reheat, warm the fish in a 350°F oven for 8-10 minutes or until heated through. Reheat the sauce gently in a saucepan over low heat, stirring frequently.

More fish recipes you'll want to make

• Air Fryer Fish Sticks
• Crab Stuffed Salmon
• Grilled Fish Tacos
• Grilled Orange Salmon
• Pistachio Crusted Mahi Mahi

Find lots of easy recipes for fish right here on 2CM!