Macadamia Nut Crusted Grouper

six ounce grouper filet
1 cup all purpose flour
3 eggs, beaten
1 cup macadamia nuts, chopped fine
1 cup Japanese bread crumbs (available at any Oriental food store)
2 tablespoons olive oil

Dredge grouper in flour and shake off excess. Combine bread crumbs and chopped nuts. Submerge filets in beaten eggs, then dredge in bread crumb mixture.

In a heavy sauce pan over medium heat, place olive oil and heat until hot but not smoking. Place filets in sauce pan and brown on one side, approximately two minutes. Turn filets over and place entire pan in a 350 degree oven and bake for 5 – 7 minutes (filets are done when a toothpick is easily inserted and removed from the thickest part of the filet). Set Aside.


  • 2 cups white wine or chicken stock
  • 1 cup heavy whipping cream
  • 1 cup orange juice, fresh squeezed
  • ¼ cup lime juice, fresh squeezed
  • ¼ cup lemon juice, fresh squeezed
  • ¼ cup coconut milk
  • 1 pound butter, unsalted


    Combine all sauce ingredients, except for butter, in a sauce pan over medium-high heat. Cook, stirring constantly, until reduced by half.

    Remove from heat and add butter and stir until incorporated. Place filets on a serving plate and pour sauce over top. May serve grouper on top of shoestring potatoes and sautéed spinach if desired. Serves 4.

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