Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Flavors and ingredients from Florida and the Caribbean converge in this impressive entrée. The delicate spicy sweetness of the jam balances the fish's crisp coating of coconut and cashews.

Recipe by Cooking Light May 2005


Credit: Jan Smith

Recipe Summary

2 servings (serving size: 1 fillet and 1/4 cup jam)


Ingredient Checklist


Instructions Checklist
  • To prepare jam, combine first 3 ingredients in a food processor; process until smooth.

  • Combine water, sugar, red wine vinegar, and dash of salt in a small saucepan over medium-high heat. Cook until sugar dissolves, stirring frequently. Reduce heat to medium. Add pureed bell pepper mixture; cook 7 minutes or until thickened and reduced to 1/2 cup, stirring frequently. Remove from heat; stir in lime juice. Cool.

  • Preheat oven to 350°.

  • To prepare grouper, place the panko, coconut, and cashews in food processor; pulse 4 times or until cashews are finely chopped. Place panko mixture in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish. Sprinkle fillets with 1/8 teaspoon salt and black pepper. Dredge 1 fillet in flour. Dip fillet into egg whites; dredge in panko mixture, gently pressing coating onto fillet to adhere. Repeat procedure with remaining fillet, flour, egg whites, and panko mixture.

  • Melt butter in a large nonstick skillet over medium-high heat. Add fillets; cook 2 minutes or until lightly browned on bottom. Turn fillets over; wrap handle of pan with foil. Place pan in oven; bake at 350° for 8 minutes or until fish flakes easily when tested with a fork. Serve immediately with jam and lime wedges, if desired.


Beach Bistro/Anna Maria Island

Nutrition Facts

411 calories; calories from fat 23%; fat 10.6g; saturated fat 4.3g; mono fat 3.8g; poly fat 1.4g; protein 40.5g; carbohydrates 38.5g; fiber 1.8g; cholesterol 73mg; iron 3mg; sodium 466mg; calcium 75mg.