this recipes was so quick and easy. we used fresh grouper we caught the day before. It turned out amazing. Followed teh recipe exactly.... even my son who doesnt like fish LOVED it. Thanks for sharing.

It's ok. I think the proportions could you some tweaking. There was too much parmesan and too little mayo. It was a thick parmesan paste. The fish does need to be lighly salted or else this can be a bland fish dish. I brushed the mixture onto the fish and baked it for 10 min. at 400 degrees. Overall, it's a quick dish to make but lacking in flavor other than a strong parmesan taste.

This is a fantastic recipe!! I have used all different kinds of fish and it always compliments them wonderfully!! Thanks for giving our family a new weekly staple!!

Excellent recipe! Similar to a tilapia recipe I got from this site. Probably good with any mild white fish. My family enjoyed it.

My boyfriend & I really loved this, it was very easy, quick, and delicious!

Great! I had to make a few substitutions: used assiago cheese, baked for 12 minutes at 400 then broiled as another reviewer mentioned, added pine nuts on top. (Watch carefully for overbrowning if you try this.) Used creole spice mix and a few dasheds of cayenne pepper instead of hot sauce. Got rave reviews, I'm saving this one and will repeat! In FL, grouper is on every restaurant menu, this was better than any I've had out.

good with all fish

What a fantastic recipe. I love fish and am always looking for new ways to cook it. This is one of the best recipes I've found on this site. Followed recipe exactly and the taste is phenominal. Thank you so much for the recipe. It's a keeper.

I have made this recipe several times - each time was excellent except today, as I used grouper that had been frozen in my freezer for I don't know how long. Cutting to the chase, this recipe will only be good if you use fresh fish (as is generally the case). Grouper does not keep well frozen. I believe that the previous commenter may have used non-fresh grouper, as she mentioned that the texture of the fish needed help. The fish texture was not bad because of this recipe, but more likely, because of bad fish. As I said, this is an excellent recipe, and I highly recommend it to anyone who has access to fresh grouper. I like to serve it with a caesar salad.

Since I dicovered this recipe we have it once a week. I use flounder or snapper files instead whole fish because it is more readly avaible in this area. I also use light mayo and use smart balance butter to keep it lighter and more healthy.

This was so yummy! My husband said it was probably the best fish he has ever had. I added garlic and onion powder and also sprinkled a little fish seasoning on the top. We will be making this one many more times!

Thank you JOANG2. This is such a good recipe. With so many possibilities. I varied it by broiling it with the hot sauce and lemon juice first. Then, I added onion, garlic, and mint to the topping. It melted in my mouth.

Our fillet was 2 lbs. and nearly 1 3/4 inches thick and very fresh. The cooking time increased to 18 minutes. The first few bites I was unsure. The parmesian taste with the lemon took on a strange sour fishy taste. But the rest was moist, delicate and flavorful.

very very very easy, and extremely quick. For the amount of effort, this was amazing.

Incredible and sooooooooooo easy to make! Sure to please even the pickiest eater.

We thought this was VERY bland.

I did add some panko breadcrumbs to the top of the fish, and sprinkled some fresh shredded parmesan on top of the fish. A keeper! Thanks for the great recipe!