Herb-Crusted Grouper - Kraft Recipes Top
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Herb-Crusted Grouper

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Make It

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  • Preheat oven to 400 degrees F. Prepare a jelly roll pan: Line it with foil and place a cooling rack on top. Cut the grouper into 4 good-sized steaks (about four 4-6 oz. servings). Season both sides with salt and pepper and set on a cooling rack.
  • Prepare rub: Combine herbs, cheese and olive oil. The rub should have a paste-like consistency. If the mixture is too wet, add more cheese, and if the mixture is too dry, add more olive oil. Rub the mixture on the top of the fish, and place in oven.
  • Bake for 12-15 minutes, or until the topping is browned, and the fish is done. Serve with wild rice and steamed vegetables.

Special Equipment Needed


To avoid over-cooking the fish, take it out of the oven just before done. The residual heat should cook the fish for another 30 seconds-1 minute. Before you take your fillets home, make sure they're fresh. They shouldn't smell fishy at all, but should smell like the sea (a briney smell). Any white fish could be substituted. Make sure to choose a hardier fish, though. I'd recommend Mahi Mahi, Snapper or Cod.

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