Pecan-Crusted Grouper

We returned from a visit to Karen and Ron's with a stash of pecans (her Father raises them in New Mexico). When we went looking for recipes to use the pecans, we started with grouper recipes simply because of memories of restaurant menus listing this item. Of the dozens we uncovered, this recipe was both the simplest and the best.

Note that you could readily substitute sea bass or red snapper for the grouper.

1. Preheat oven to 425^o.
   
   
2. Lightly coat the fillet with the mustard. Dust them with the flour, shaking off any excess.
   
   
3. Dip the fillet in the egg whites, then roll it in the chopped pecans.
   
   
4. Place the fish on a baking sheet that has been sprayed with vegetable oil.
   
   
5. Bake the fillet using the Canadian Method to compute the required time.

2 servings   

Source: www.recipesource.com