I first had this dish at a local restaurant that unfortunately closed it’s doors, but I loved it so much, I decided to try my hand at making my own version. I’ve also used mahi for this when grouper wasn’t available. This is an easy dish that tastes like you worked for hours in the kitchen!

• 4  6 oz grouper fillets
• 3/4 cup buttermilk
• 1 cup finely ground pecans
• 1 cup breadcrumbs
• 1/2 tbsp garlic powder
• 2 tbsp dried parsley
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1/2 tsp salt
• pinch cayenne
• 2 tbsp butter
• half small onion, minced
• 2 cloves minced garlic
• 1 tbsp curry powder
• 1 cup chicken stock
• 1 cup heavy cream
• 1/2 cup coconut milk

Preheat oven to 375 and grease baking sheet. Place fish in a shallow bowl and cover with buttermilk. In a separate bowl, combine pecans, breadcrumbs, garlic powder, parsley, thyme, paprika, salt, and cayenne.

Remove fillets from buttermilk and dredge in breadcrumb mixture, coating well on all sides. Place fillets on baking sheet, and bake for 20 to 25 minutes, until fish is firm and crust is golden. While fish bakes, prepare the curry cream sauce.

Melt butter over medium heat in a sauce pan. Add onions and garlic, and cook until onions are soft, about 5 minutes. Stir in curry powder, and cook for another 5 minutes. Add chicken stock, and let simmer, stirring occasionally until reduced by half, then add the cream. Cook for 10 minutes until mixture thickens, stirring to keep it from sticking. Stir in coconut milk and salt to taste.

Spoon sauce over fillets and enjoy with some steamed broccoli, and a glass of chilled white!