Baked Cornmeal-Crusted Grouper Sandwich with Tartar Sauce

Baked Cornmeal-Crusted Grouper with Tartar Sauce Recipe
Oven-frying grouper fillets in a cornmeal batter gives the fish its crispy exterior. For a little extra crunch, try adding slaw on the sandwich.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 443
Caloriesfromfat 29 %
Fat 14.3 g
Satfat 2.6 g
Monofat 4.5 g
Polyfat 6.6 g
Protein 38.5 g
Carbohydrate 38.3 g
Fiber 2.5 g
Cholesterol 75 mg
Iron 3.2 mg
Sodium 961 mg
Calcium 110 mg


1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup 2% reduced-fat milk
4 (6-ounce) grouper fillets
Cooking spray
Tartar sauce:
1/2 cup low-fat mayonnaise
2 tablespoons chopped green onions
1 tablespoon sweet pickle relish
1 1/2 teaspoons capers
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
Additional ingredient:
4 (1 1/2-ounce) hamburger buns, split


Preheat oven to 450°.

To prepare grouper, combine cornmeal, salt, and red pepper in a shallow dish, stirring well with a fork. Place milk in a shallow bowl.

Dip each fillet in milk; dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes or until fish is done, turning once.

To prepare tartar sauce, combine mayonnaise and next 5 ingredients (mayonnaise through Worcestershire), stirring with a whisk.

Spread about 2 tablespoons tartar sauce over cut sides of each bun; place one fish fillet on bottom half of each bun. Top fillets with the remaining bun halves.

Lisa Zwirn,

Cooking Light

May 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note