Crumb-Topped Grouper

We loved the crispy crumb topping on this fish. Try it on any mild-flavored white fish, such as snapper, tilapia, or catfish.

Yield: 6 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 7.5g
  • Saturated fat: 2.1g
  • Protein: 37.7g
  • Carbohydrate: 7.7g
  • Cholesterol: 61mg
  • Iron: 1.9mg
  • Sodium: 300mg
  • Calories from fat: 27%
  • Fiber: 1.1g
  • Calcium: 98mg

Ingredients

  • 4 (0.8-ounce) slices light whole wheat bread (such as Pepperidge Farm)
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon butter, melted
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh lemon juice, divided
  • 6 (6-ounce) grouper fillets
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 lemon wedges

Preparation

  1. Preheat oven to 400°.
  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups.
  3. Combine crumbs and next 5 ingredients in a small bowl; stir in butter and set aside. Combine mayonnaise and 1 tablespoon lemon juice.
  4. Place fillets on a broiler pan coated with cooking spray. Sprinkle with salt, pepper, and remaining lemon juice. Spread mayonnaise mixture evenly over fillets; top evenly with crumb mixture.
  5. Bake at 400° for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.
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