Pesto-Crusted Grouper Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a food processor, combine fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Pulse until smooth to make the pesto sauce.
• STEP 3.Place the grouper fillets on the prepared baking sheet and season with salt and pepper. Spread a generous amount of pesto sauce on top of each fillet.
• STEP 4.Bake the grouper fillets in the preheated oven for about 12-15 minutes, or until the crust is golden and the fish is cooked through.
• STEP 5.Serve the Pesto-Crusted Grouper hot with a side of roasted vegetables or a fresh salad.

Cooking Tips

• Make sure to pat the grouper fillets dry before applying the pesto sauce to ensure a crispy crust.
• You can make the pesto sauce ahead of time and store it in the refrigerator for up to 3 days.
• Feel free to adjust the amount of garlic and Parmesan cheese in the pesto sauce according to your taste preferences.

Storage and Serving

• Leftover Pesto-Crusted Grouper can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fillets in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated grouper with a squeeze of lemon juice to freshen up the flavors.