Prep Time: 15 minutes
Cook Time: 7 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
A grapefruit salad is a delicious side dish to this Crispy Fish, breaded with our Oven-Baked Chicken Seasoned Coating Mix.
- 1/2 package House-Autry Oven-Baked Chicken Seasoned Coating Mix
- 2 ruby red grapefruit
- 1 fennel bulb - trimmed
- 1/4 cup extra virgin olive oil
- 2 tbsp Kalamata olives - halved
- 2 tbsp flat leaf parsley - chopped
- 1 tsp salt 1/8 tsp red pepper flakes
- 4 (6-ounce) grouper fillets
- 1/4 tsp black pepper
Preheat oven to 400°F. With a zester or fine grater, remove 1 teaspoon of zest from one of the grapefruits. Use a large, sharp knife to trim away all the peel and pith from both grapefruits. Hold peeled fruit over a bowl and cut in-between the membranes to free the grapefruit segments; you should have about 1 cup. Squeeze the membranes over the bowl to extract the juice; you want 1/4 cup. (Reserve extra for another use.) Add the zest and segments to bowl.
Halve the fennel bulb lengthwise, slice it thin, and add to the bowl with the grapefruit segments. Add olive oil, olives, parsley 1/2 teaspoon salt and the red pepper flakes. Stir to combine.
Meanwhile, open the House-Autry Oven-Baked Chicken Seasoned Coating Mix and pour into a resealable plastic bag. Add grouper fillets and toss to evenly coat. Place coated fillets on foil-lined baking sheet. Bake grouper for 10 minutes, depending on thickness of fillet, or until cooked throughout and flaky to the fork.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
Recipes adapted from Giada's Kitchen cookbook by Giada de Laurentiis
Products used in this recipe:
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