READY IN 40 mins

Crab Crusted Grouper

Read Reviews (129)

"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." — JESSICA971

Directions

Preheat the oven to 375 degrees F (190 degrees C).
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 26, 2009

To date I have tried and reviewed hundreds of recipes on this site and without a doubt this recipe is one of the best, if not THE best. Also, I have had crab crusted grouper in restaurants all over the country, and I can't think of one as enjoyable as this. I made small changes, like substituting green pepper for the jalapeno, but ths recipe is absolutely perfect as it stands. For personal preference, however, I doubled the topping. I salted and peppered the filets before topping with the crab, then drizzled with a little melted butter before popping it into the oven. Finally, after baking I gave it a quick finish under the broiler just to brown and crisp the top. As for flavor, don't be fooled by the lack of seasoning in the recipe. It's clear the peppers, onions and Parmesan provide all the flavor you need. Hubby and I couldnt't have enjoyed it more. Simply beautiful and simply delicious.

—naples34102

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Most Helpful Critical Review

Mar 10, 2006

It is easy to make and nice to look at...and the crab topping is really good. However, since the fish itself has no seasoning, it is too bland for my taste.

—Grace

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148 Ratings

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Feb 12, 2006

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.

—Gigi

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Aug 16, 2007

Oh my goodness, this was even more delicious than the few times I had grouper in the past at top-notch restaurants! The only changes that I made were the following: I used cheddar cheese instead of mozz, and I used Italian Seasonings breadcrumbs as opposed to the ones the recipe called for. For those of you who do not have Parmesan Breadcrumbs, just add 1 tsp. of Italian Seasoning and a tsp. of (grated) parmesan cheese, and it's the same difference. This recipe is spectacular!

—ColleenK.

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Oct 09, 2007

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!

—Caroline C

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Jan 27, 2011

This was pretty good and went over well - I did spice up the extra (for the portabello - which was a great idea) with some red pepper flakes and minced garlic- the jalapeno seemed to get lost in the mix, and I thought it needed a bit extra in flavoring...I also used a mix of mozzarella and parmesan. Very good, I'll use this again!

—ElizabethR

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May 15, 2008

This was so good. I used orange roughy since my local store didn't have grouper. Being from Louisiana, I automatically double all the ingredients and added some salt and pepper. Also, like another reviewer, I seasoned my fish with salt and pepper first. I only used freshly grated parmesan regganio and let me tell you, this was one of the best dishes I have ever made. It was restaurant quality. Thanks so much. I couldn't get enough of the leftovers. Second review: Since May of last year, I became sick so I had to do a little tweaking to get the recipe right for my diet. I used almond flour instead of bread crumbs. That's the only change I made and couldn't tell the difference. I am def sharing this recipe with other people on the Specific Carbohydrate Diet (SCD).

—NoviceCook

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Jan 20, 2007

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!

—LINDA MCLEAN

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Nutrition

Calories
327 kcal
16%

Carbohydrates
3.4 g
1%

Cholesterol
133 mg
44%

Fat
14.6 g
22%

Fiber
0.5 g
2%

Protein
43.3 g
87%

Sodium
424 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crab Crusted Grouper

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 327
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 8.2g 41 %
Cholesterol 133mg 44 %
Sodium 424mg 17 %
** Potassium 836mg 23 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 0.5g 2 %
Protein 43.3g 87 %
Sugars 0.7g
Vitamin A 17 %
Vitamin C 29 %
Calcium 14 %
Iron 22 %
** Thiamin 15 %
** Niacin 74 %
** Vitamin B6 35 %
** Magnesium 25 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.