Pecan Encrusted Grouper

For grouper and me, it was love at first bite.  I remember it well...my friend and I spent hours driving around Destin.  We'd been to the docks and watched the boats come in.  We'd shopped souvenirs, and scooped shells.  It was time for lunch.  I don't remember why we ended up at the Holiday Inn on highway 98.  We didn't have rooms in the hotel.  But something about the place inspired the adventurer in me and, for the first time, I ordered grouper.
My first taste was fried.  I also enjoy it baked with a cheesy crab concoction on top.  But lets face it, fried and cheesy, while they may taste good, are not the healthiest ways to enjoy fresh fish.  Broiled and pan-seared are our everyday alternatives.
Pecan Encrusted Grouper is not an everyday fish, but it is a way to serve fish that's healthy and elegant all at once.

What's In It:


4 fillets grouper (Wild caught, please)
4 tbl. dijon mustard
1 c. seafood breading mix (I like Autry's)
3 egg whites, lightly beaten(Thank you Sylvia, Chloe, Pat, and Lucy!)
1 c. pecans, chopped medium fine

How To Make It:


Preheat oven to 425 degrees F.
Lightly spread mustard on both sides of fish fillet.
Dredge in breading mix, shaking off excess.
Dip in egg whites.
Roll in pecans.
Place on baking sheet prepared with cooking spray.
Repeat process with remaining fillets.
Bake for 15 to 20 minutes, depending on the size of the fillets.