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Crab Crusted Grouper

SUBMITTED BY: JESSICA971      PHOTO BY: Sarah B

"A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well."
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 Servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 tablespoons Parmesan cheese flavored bread crumbs
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped yellow bell pepper
  • 2 green onions, chopped
  • 1/4 jalapeno pepper, seeded and minced
  • 4 tablespoons butter, melted
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 tablespoons shredded mozzarella cheese
  • 4 (6 ounce) fillets grouper

DIRECTIONS

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
  3. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2006 by Gigi
Excellent grouper - my friends and family loved it. Added chopped garlic and shallot and an extra can of crab meat as well as an italian blend of grated cheeses. You will not be disappointed with this recipe. Served it with baked asparagus and an orange and scallion salad.

10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2007 by LINDA MCLEAN
Couldn't find grouper, so I used Chilean sea bass instead. As always, I seasoned my fish before adding the topping. This tasted very close to what I had in a restaurant. Thank you Jessica!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by Caroline C
I accidentally made this with cod - didn't pay attention to the label when I took the fish out of the freezer - but it turned out fantastic. I added a lot more jalapeno to Husband's serving as he likes things spicy; otherwise I pretty much followed the recipe exactly. My only advice is to avoid chopping the veggies too small - I kept mine pretty large and chunky, and they were still a tad overcooked after 25 mins in the oven. Anyway, this was really outstanding. Thanks so much!

6 users found this review helpful


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Recipe Submitter:

JESSICA971
Cooking Level: Expert
Home Town: Redford, Michigan, USA
Living In: Wesley Chapel, Florida, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 327

  • Total Fat: 14.5g
  • Cholesterol: 133mg
  • Sodium: 454mg
  • Total Carbs: 3.4g
  •     Dietary Fiber: 0.5g
  • Protein: 43.3g

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