Sesame-crusted Grouper


Remember that quinoa fried "rice" recipe that I created a few months back?! Here's the Asian-inspired grouper entree that compliments the quinoa so well.  It's light and healthy, and the fish cooks beautifully in the skillet.

I'm heading to Seaside, FL for a relaxing Spring Break with the family on Saturday morning - if anyone has recipe recommendations, now is the time to send them my way! I'll be experimenting in the beach house kitchen throughout next week.  Email any ideas to or simply comment below!

sesame-crusted grouper
Makes 4 servings 

2 tablespoons soy sauce
2 teaspoons Dijon-style mustard
1 teaspoon white wine vinegar
2 teaspoons freshly grated ginger
½ cup green onions, thinly sliced
4 tablespoons canola oil, divided
4 6-ounce grouper fillets
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup sesame seeds
Ground Black Pepper

1. For vinaigrette, mix the soy sauce, mustard, ginger, white wine vinegar and green onions. Add more soy sauce for a less acidic sauce. Add 2 tablespoons of canola oil without whisking.

2. Dredge the fish on one side with flour. Spread some of egg over floured side of the fish with a pastry brush. Then, dredge in sesame seeds.

3. In a medium-hot oven-safe skillet, add 1-2 tablespoons canola oil. Once hot, add fish, sesame-seed side down. Bake in 375 degree oven for 5 minutes.

4. Take fish out of the oven and carefully flip it over. Return to oven and bake 1 minute, or until fish flakes easily when tested with a fork.

5. Gently mix vinaigrette and pour over fish. Serve atop veggie quinoa fried “rice” for an Asian twist.

adapted from country home magazine