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Epicurious

Trey’s Baked Grouper Parmigiano

We have many good local seafood suppliers here on the coast, but one that has consistently been there to serve me with good, fresh seafood, day in and day out, is Mathews Seafood. This business was started years ago by Louis Mathews. Today, his three sons, Chris, Trey, and John, carry on in their father’s ootsteps. I can always count on these young men to guide us in selecting the best they have to offer. Thanks, guys!

Recipe information

  • Yield

    serves 2

Ingredients

Butter
Two 8-ounce grouper fillets
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
3 teaspoons fresh lemon juice
1 tablespoon minced fresh dill
Black pepper
1/2 teaspoon paprika

Preparation

  1. Preheat the oven to 350 degrees. Butter a baking dish. Place the grouper fillets in the dish. In a small bowl, whisk together the mayonnaise, Parmesan, lemon juice, dill, and pepper to taste, and spread this over the fish. Sprinkle with paprika and bake for 10 minutes, or until just cooked through.

Paula Deen's Kitchen Classics
TagsFishSeafoodDillHerbs & SpicesParmesanCheeseDairyMainDinnerGluten FreeNut FreeEasyQuickWeeknight MealsOven BakeCookbooks
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