Pesto Crusted Grouper: A Simple and Delicious Seafood Recipe

Grouper, a mild-flavored, firm-textured fish, is a fantastic canvas for bold and vibrant flavors. This pesto crusted grouper recipe elevates this simple fish to a gourmet delight, perfect for a weeknight dinner or a special occasion. The bright, herbaceous pesto creates a beautiful crust that keeps the grouper moist and flaky. This recipe is quick, easy, and guaranteed to impress!

## Why You’ll Love This Recipe

* **Quick and Easy:** From prep to plate, this dish comes together in under 30 minutes.
* **Flavorful:** The pesto crust adds a burst of fresh, vibrant flavor to the mild grouper.
* **Healthy:** Grouper is a lean source of protein, and pesto is packed with healthy fats and antioxidants.
* **Versatile:** Serve it with your favorite sides for a complete and satisfying meal.
* **Impressive:** This dish looks and tastes like it came from a restaurant, making it perfect for entertaining.

## Ingredients You’ll Need

* **Grouper Fillets:** 4 (6-8 ounce) grouper fillets, skin on or off (skin on preferred for added flavor and crispness when pan-seared)
* **Pesto:** 1/2 cup prepared pesto (homemade is best, but store-bought works too)
* **Panko Bread Crumbs:** 1/4 cup panko bread crumbs (for extra crunch)
* **Olive Oil:** 2 tablespoons extra virgin olive oil
* **Lemon:** 1 lemon, cut into wedges, for serving
* **Salt and Pepper:** To taste
* **Optional:** 1/4 cup grated Parmesan cheese (for added flavor to the crust), red pepper flakes (for a touch of heat)

## Equipment You’ll Need

* **Baking Sheet:** For baking the grouper.
* **Small Bowl:** For mixing the pesto and breadcrumbs.
* **Spatula:** For carefully transferring the grouper.
* **Oven:** Or a skillet for pan-searing.
* **Optional:** Non-stick foil.

## Step-by-Step Instructions

This recipe can be prepared in the oven, or pan-seared in a skillet. I will provide instructions for both cooking methods, as both offer excellent results.

### Oven-Baked Grouper

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or non-stick foil for easy cleanup.
2. **Prepare the Pesto Crust:** In a small bowl, combine the pesto and panko bread crumbs (and Parmesan cheese, if using). Mix well until the bread crumbs are evenly coated with pesto. If the mixture seems too thick, add a teaspoon or two of olive oil to loosen it up.
3. **Prepare the Grouper:** Pat the grouper fillets dry with paper towels. This helps the pesto crust adhere better and ensures a crispier finish. Season the fillets with salt and pepper to taste.
4. **Apply the Pesto Crust:** Spread the pesto mixture evenly over the top of each grouper fillet, pressing gently to help it stick. Make sure to cover the entire surface of the fillet with a generous layer of pesto.
5. **Bake the Grouper:** Place the prepared grouper fillets on the prepared baking sheet. Drizzle lightly with olive oil. Bake for 12-15 minutes, or until the grouper is cooked through and the pesto crust is golden brown. The internal temperature of the grouper should reach 145°F (63°C).
6. **Broil for Extra Crispness (Optional):** For an extra crispy crust, broil the grouper for the last 1-2 minutes of cooking time, keeping a close eye on it to prevent burning.
7. **Serve:** Remove the grouper from the oven and let it rest for a few minutes before serving. Serve immediately with lemon wedges and your favorite sides.

### Pan-Seared Grouper

1. **Prepare the Pesto Crust:** In a small bowl, combine the pesto and panko bread crumbs (and Parmesan cheese, if using). Mix well until the bread crumbs are evenly coated with pesto. If the mixture seems too thick, add a teaspoon or two of olive oil to loosen it up.
2. **Prepare the Grouper:** Pat the grouper fillets dry with paper towels. This helps the pesto crust adhere better and ensures a crispier finish. Season the fillets with salt and pepper to taste.
3. **Apply the Pesto Crust:** Spread the pesto mixture evenly over the top of each grouper fillet, pressing gently to help it stick. Make sure to cover the entire surface of the fillet with a generous layer of pesto.
4. **Heat the Olive Oil:** Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the fish.
5. **Sear the Grouper:** Carefully place the grouper fillets, pesto-side down, in the hot skillet. Sear for 3-4 minutes, or until the crust is golden brown and crispy.
6. **Flip and Cook:** Gently flip the grouper fillets and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature of the grouper should reach 145°F (63°C).
7. **Serve:** Remove the grouper from the skillet and let it rest for a few minutes before serving. Serve immediately with lemon wedges and your favorite sides.

## Tips for the Best Pesto Crusted Grouper

* **Use Fresh, High-Quality Ingredients:** The better the quality of your ingredients, the better the dish will taste. Use fresh grouper fillets and high-quality pesto.
* **Don’t Overcrowd the Pan:** When pan-searing, don’t overcrowd the pan. Cook the grouper in batches if necessary to ensure even browning.
* **Pat the Grouper Dry:** Patting the grouper dry before adding the pesto crust helps the crust adhere better and ensures a crispier finish.
* **Don’t Overcook the Grouper:** Grouper is a delicate fish and can easily become dry if overcooked. Cook it just until it’s cooked through and flakes easily with a fork.
* **Use a Thermometer:** A meat thermometer is the best way to ensure that the grouper is cooked to the correct internal temperature.
* **Homemade Pesto is Best:** While store-bought pesto works, homemade pesto will always provide the freshest and most vibrant flavor. If you have the time, consider making your own pesto using fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
* **Adjust the Pesto Thickness:** If your pesto is too thick, it can be difficult to spread evenly over the grouper fillets. Add a teaspoon or two of olive oil to loosen it up.
* **Get Creative with the Crust:** Feel free to add other ingredients to the pesto crust, such as chopped nuts, sun-dried tomatoes, or grated cheese.
* **Lemon is Key:** A squeeze of fresh lemon juice brightens the flavors of the dish and adds a touch of acidity that complements the richness of the pesto.

## Serving Suggestions

Pesto crusted grouper pairs well with a variety of sides. Here are a few suggestions:

* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts are all great choices.
* **Salad:** A simple green salad with a light vinaigrette is a refreshing accompaniment.
* **Pasta:** A side of pasta tossed with olive oil, garlic, and herbs is a satisfying option.
* **Rice:** White rice, brown rice, or quinoa are all good choices.
* **Mashed Potatoes:** Creamy mashed potatoes are a classic side dish that pairs well with fish.
* **Polenta:** Creamy polenta is a delicious and comforting side dish.

## Variations and Substitutions

* **Fish:** You can substitute other types of white fish for grouper, such as snapper, cod, or halibut. Adjust cooking times accordingly.
* **Pesto:** You can use different types of pesto, such as sun-dried tomato pesto or kale pesto.
* **Bread Crumbs:** You can use regular bread crumbs instead of panko bread crumbs, but panko bread crumbs will provide a crispier crust.
* **Cheese:** You can use different types of cheese in the pesto crust, such as Parmesan, Pecorino Romano, or Asiago.
* **Spices:** Add a pinch of red pepper flakes for a touch of heat, or other spices like garlic powder or onion powder for added flavor.
* **Gluten-Free:** Use gluten-free bread crumbs to make this recipe gluten-free.
* **Dairy-Free:** Omit the Parmesan cheese or use a dairy-free Parmesan substitute to make this recipe dairy-free.

## Make-Ahead Tips

* **Prepare the Pesto Crust:** The pesto crust can be prepared ahead of time and stored in the refrigerator for up to 2 days. This is a great way to save time on busy weeknights.
* **Assemble the Grouper:** You can assemble the grouper fillets with the pesto crust up to a few hours ahead of time and store them in the refrigerator. However, it’s best to cook them as soon as possible to prevent the bread crumbs from becoming soggy.

## Storage and Reheating Instructions

* **Storage:** Leftover pesto crusted grouper can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the grouper in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, but be careful not to overcook it. Microwaving is not recommended, as it can make the fish rubbery.

## Pesto Crusted Grouper Recipe Card

Here is a printable recipe card for your convenience.

**Prep time:** 10 minutes
**Cook time:** 15 minutes
**Total time:** 25 minutes
**Serves:** 4

**Ingredients:**

* 4 (6-8 ounce) grouper fillets
* 1/2 cup prepared pesto
* 1/4 cup panko bread crumbs
* 2 tablespoons extra virgin olive oil
* 1 lemon, cut into wedges
* Salt and pepper to taste
* Optional: 1/4 cup grated Parmesan cheese, red pepper flakes

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or non-stick foil.
2. In a small bowl, combine pesto and panko bread crumbs (and Parmesan cheese, if using).
3. Pat grouper fillets dry and season with salt and pepper.
4. Spread pesto mixture evenly over the top of each fillet.
5. Place fillets on the baking sheet and drizzle with olive oil.
6. Bake for 12-15 minutes, or until cooked through.
7. Broil for extra crispness (optional).
8. Serve with lemon wedges.

**Pan-Seared Instructions:**

1. Prepare the pesto crust as described above.
2. Prepare the Grouper as described above.
3. Spread pesto mixture evenly over the top of each fillet.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Carefully place the grouper fillets, pesto-side down, in the hot skillet. Sear for 3-4 minutes, or until the crust is golden brown and crispy.
6. Gently flip the grouper fillets and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Serve with lemon wedges.

Enjoy this delicious and easy pesto crusted grouper recipe! Don’t forget to share your creations and tag me on social media!

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on pesto and added ingredients)
* Protein: 35-45 grams
* Fat: 20-30 grams
* Carbohydrates: 5-10 grams

**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.