grouper entree February 20, 2015 4:24 pm

We hope you enjoy trying our Chef Phil’s recipe for Hazelnut Crusted Black Grouper with Fava Bean cream sauce.

Recipe for Hazelnut Crusted Black Grouper

For the Hazelnut Crust

  • Black Grouper 2 each, 6 ounce pieces
  • Hazelnuts 1/4 cup
  • Japanese Bread 1/2 cup
  • Flour 1/4 cup
  • Egg 2 each, whipped


  1. Mix hazelnuts and bread crumbs in food processor until nuts are coarsely ground
  2. Season fish
  3. Add fish to coat with flour
  4. Dip flesh side only into the egg
  5. Dip same side into the nut mixture
  6. Heat pan and sear crusted side until golden brown flip the fish and finish in the oven until 135 degrees’

For the Fava Bean Cream Sauce

  • 1 each shallot diced
  • 2 each chopped garlic clove
  • 1 cup white wine
  • 1 oz butter
  • 1 tbsp. lemon juice
  • 1/4 cup chicken stock
  • 2 cup fava bean
  • 1 cup heavy cream
  • Salt and pepper to taste


  1. Melt butter and add shallot and garlic until translucent
  2. Add wine, lemon juice, chicken stock and fava beans reduce by half
  3. Blend liquid and fava beans
  4. Strain thru fine strainer
  5. Add cream and reduce by half
  6. Season with salt and pepper

Plate and enjoy!

Crusted Black Grouper

Categorised in: