Ingredients and Weight:
- Grouper fillets (8 oz each): 64 oz
- Fresh basil leaves: 2 cups
- Pine nuts: 1/2 cup
- Garlic cloves: 6
- Olive oil: 1/2 cup
- Parmesan cheese, grated: 1/2 cup
- Breadcrumbs: 1/2 cup
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a food processor, combine the basil leaves, pine nuts, garlic, olive oil, and Parmesan cheese. Pulse until a coarse pesto forms.
- Place the grouper fillets in a baking dish. Season with salt and pepper.
- Spread the pesto mixture evenly over the grouper fillets.
- In a separate bowl, combine the breadcrumbs with salt and pepper. Sprinkle the breadcrumbs over the pesto coating.
- Bake in the preheated oven for 15-20 minutes, or until the grouper is cooked through and crusty.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
Dish Characteristics:
- Flaky, tender grouper fillet with a crisp, flavorful pesto crust
- Perfect for special occasions or as a sophisticated seafood dinner
- Pairs well with roasted vegetables, mashed potatoes, or a light salad
User Comments:
- "Absolutely delicious! The pesto crust added the perfect burst of flavor to the grouper."
- "This dish was surprisingly easy to make and turned out so impressive."
- "The crust was a perfect balance of crispy and herby, complementing the delicate fish."
Special Precautions and Tips:
- Make sure the grouper fillets are fresh and firm to the touch.
- Don't overcook the fish, as it will become dry.
- If the pesto mixture is too thick, add a little more olive oil to thin it out.
- Serve immediately to enjoy the crispy crust while it's hot.
