Ingredients:

  • 4 (6 oz) grouper fillets
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup finely chopped raw pecans
  • 1/4 cup panko breadcrumbs
  • 1 tbsp melted unsalted butter
  • 1 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • 1 tsp lime zest

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small mixing bowl, combine the finely chopped pecans, panko, melted butter, smoked paprika, and garlic powder; stir until the mixture resembles damp sand.
  3. Pat the grouper fillets completely dry with paper towels and season both sides with salt and pepper.
  4. Brush a thin layer of Dijon mustard onto the top of each fillet, then firmly press the fish into the pecan mixture to form a thick crust.
  5. Place the fillets on the prepared baking sheet, leaving at least 2 inches of space between each piece, and bake for 12–15 minutes until the crust is golden brown and the internal temperature reaches 145°F (63°C).
  6. While the fish rests, whisk the coconut milk, lime juice, honey, and lime zest in a small pan over medium heat for 3 minutes until slightly thickened.
  7. Spoon the sauce onto plates and place the crusted grouper fillets on top.