Pecan Crusted Grouper with Frangelico Sauce

Pecan Crusted Grouper with Frangelico Sauce


1 ¼ cup pecans, finely chopped

½ cup Italian-seasoned bread crumbs

4 (5 oz.) grouper fillets

All-purpose flour

1 cup mill

Vegetable oil

¾ cup heavy cream

6 tablespoons Frangelico Liqueur

Salt and pepper to tasteico Liqueur


Mix the pecans and bread crumbs in a shallow dish. Coat the fillets with flour and then the milk. Press both sides of the fillets in the pecan mixture. Heat a skillet over medium gas heat and add a small amount of oil. Add the fillets and cook for 5 to 7 minutes per side or until the fillets flake easily and are brown on both sides. Remove to a platter and cover to keep warm.


Combine the cream, liqueur, salt and pepper in a skillet and simmer for 3 to 4 minutes or until thickened. Drizzle the sauce over the fillets on serving plates. Or, drizzle the sauce in the center of each serving plate and top each serving with one of the fillets.

Serves 4