Reviewed: Nov. 22, 2009

Excellent. Made exactly as written, however had to use flounder as market was out of grouper. Based on some other reviews worried that the jalepeno may make it too spicy but was not the case at all. Could have added even more!

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acsdeb

Home Town: East Lansing, Michigan, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 14, 2009

I followed the creator's recommendation, and used the topping to stuff mushrooms. The flavor was FANTASTIC! I can't wait to try it on top of fish.

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KitKat

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Reviewed: Oct. 28, 2009

I used this topping on tilapia and it is always delicious! I use green bell pepper instead of jalapeno, and I never did find any parmesan cheese bread crumbs, so what I do, is I add 1 T of bread crumbs, and 1 T of parmesan cheese. It's still really good!

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Kim

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Reviewed: Sep. 22, 2009

this was so good and easy! Tasted fancy:)

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Aug. 6, 2009

Great Dish! I used lump crab and added some spices, but overall used the same amounts and ingredients. I will definately make this again.

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Anita Baker

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Reviewed: Jul. 18, 2009

Delicious. I made it exactly as the recipe and I loved it!

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Bernee

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Reviewed: Jul. 10, 2009

Pretty good grouper. I really wanted to give this more like a 3 1/2 stars. I made it exactly as instructed. It turned out really good, just a little bland for my taste. Will probably try this again with a few more spices and maybe fresh crab.

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Yummy 4 Tummy

Cooking Level: Intermediate

Home Town: Cookeville, Tennessee, USA

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Reviewed: Jun. 28, 2009

I prepared this dish for some co-workers with some fresh caught grouper. Crab Meat was not available, nor were yellow bell peppers, I used plain bread crumbs with shredded parmesean and Italian seasoning. Also used Grouper steaks rather than filets. Overall VERY good recipe, easy to make and well recieved. Will definatly be making this again.

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Rakkis

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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Reviewed: May 31, 2009

delish! This recipe was fantastic! I am trying to eat more fish, and prepared this way, i could eat it daily. Im sorry, i did make a few slight modifications- i used slightly less butter (smart balance light) and i didnt have any parmesan bread crumbs- i used some wheat saltines and added a dusting of parmesan. seriously, a very good recipe, im going to make this for company, i know it will be very well received and by the way, if you enjoy peppers, use more- looks very nice on a plate- lots of color. thank you- YUM

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CELINAK

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Reviewed: May 2, 2009

Incredible. Things got a little screwed up in the shopping list so I had to improvise. No peppers or onions so I used a mild salsa that was in the frig and no mozz cheese so I used American. It was great. It can only be better when I follow the directions next time.

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Scott R

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

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Reviewed: Apr. 13, 2009

Pretty good. Will try fresh dungeness crab instead of canned next time. Grouper is not found much up here in the NW so will try recipe with cod.

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52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

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Reviewed: Mar. 31, 2009

This is one of the best recipes I've used from this site (and I've used a lot!). It's a very pretty dish and is absolutely delicious. My husband and I hosted his firm's Christmas party last year and served this, along with filet mignon, as the entree. It got rave reviews. In fact, one of the guests has been to culinary school and said it was "divine". I'm not taking the credit, just saying this is a GREAT recipe. For budget purposes, we will sometimes substitute the grouper with schrod or tilapia, and it tastes just as good. One note, using fresh jalapeno instead of that in a jar makes a huge difference -- much better!

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hillburr

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 17, 2009

I made this recipe for myself and my husband last night. I substituted the Grouper with Walleye, since we'd caught some the past weekend. I was worried about the change in fish, but it turned out great! I am also not a big fan of peppers, but we just diced them very fine, and I thought they were great in this recipe. I will DEFINITELY be making this again. Love the taste, and it's healthy!!

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Caseyj610

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Reviewed: Mar. 9, 2009

This was fantastic! My fiance and I made it for Valentines dinner. I grew up next to the coast, and have had many grouper recipes, and this one is near tops. We are making it again this week for his mom's birthday. And I cant wait to make it for my dad! The only changes we made were that we used half ramona cheese bread crumbs and half italian bread crumbs b/c we didnt see parm crumbs at the store. Definitely give this one a shot!

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Kelly

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Reviewed: Mar. 7, 2009

WOW! This recipe is so good, the flavor is just right. I ommited the jalapeno peppers (don't really care for that kick) and it was perfect. I am sure this would also work to make stuffed mushrooms-Thanks!

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F18NavyWife

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

Fantastic recipe! Double the recipe for the topping. I tweaked this recipe by using minced red, orange and green pepper , scallion onions, Italian bread crumbs, fresh parmesan cheese, white fish and sprinkled the entire entree with grated parmesan, Romano and Asiago cheese. Baking the fish in a foil lined pan for 30 minutes created a very tender fish. I also sprinkled a small amount of extra butter over the fish before baking. I've made this recipe with filet of sole and left out the vegetables and it still was a hit with my kids. The result was the same.....fantastic!

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Kirby

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Reviewed: Feb. 25, 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.

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