Pecan-Crusted Grouper with Frangelico Sauce


Recipe by Jim O’Brien of The Yacht Restaurant – 1995, as featured in The Fiesta Seafood Cookbook by Pensacola Energy – available for purchase at

1 ¼ cup pecans, finely chopped
vegetable oil
½ cup Italian-seasoned bread crumbs
¾ cup heavy cream
4 (5 oz.) grouper fillets
6 tablespoons Frangelico Liqueur
All-purpose flour
Salt and pepper to taste
1 cup mill

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