Ingredients:

  • 4 (6 oz / 170g) grouper fillets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 1 cup (125g) macadamia nuts, finely chopped
  • 1/2 cup (50g) Panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire cooling rack on top to ensure air circulation.
  2. In a shallow bowl, combine the finely chopped macadamia nuts, Panko, smoked paprika, garlic powder, and cayenne. Pour in the 2 tbsp melted butter and toss with a fork until the mixture resembles wet sand.
  3. Pat the grouper fillets completely dry with paper towels. Season both sides of the fillets with the kosher salt and cracked black pepper.
  4. In a second bowl, whisk together the beaten egg and Dijon mustard. Dip each fillet into the egg mixture, ensuring an even coat.
  5. Place each fillet into the nut mixture and press firmly with your palms to embed the crust into the fish. Place the crusted fillets on the prepared wire rack.
  6. Bake for 10–12 minutes until the crust is a deep golden brown and the internal temperature reaches 145°F (63°C). The meat should be opaque and flake easily with a fork.