Saucy Mama Pecan Crusted Grouper with Lemon Tarragon Mustard Sauce

I’m so very excited to share my first Giveaway Contest!  Recently I received a box of assorted mustards from Saucy Mama and a request to create a healthy recipe using one of their mustards.  My recipe will be entered into their Skinny Mama Cooking with Mustard Contest.  Along with my sharing my recipe with you, Skinny Mama has offered to send my winner a sample of the three of their delicious mustards!!

The basis of the contest is to create a healthy, diet friendly recipe. While I don’t follow a particular diet, I do eat healthy and enjoy various vegetarian dishes as well as gluten free. When faced with keeping recipes healthy and light, flavor plays an important part in making sure the recipe will taste amazing so you don’t feel like you’re sacrificing eating well for eating healthy! And I so do like that!!!

Through experimenting with Saucy Mama Mustards it really opened my mind to all the possibilities just adding a touch of flavored mustards (just 10 calories a teaspoon and all natural) to my dishes can brighten them up significantly.  Saucy Mama has flavors such as Tarragon Lemon, Dijon, Champagne Honey, Chipotle and Smoky Garlic.   Can you just imagine the possibilities??  For me, the possibilities have been many!  I’ve narrowed it down to two recipes that will be entered in the contest.

One of the best and easiest ways to incorporate flavor and cut back on fat is to coat meat, lamb, chicken or fish in flavored mustard.  That first layer of flavor really packs a wonderful taste of hmmm…something so good is going on here in this bite!  So my first entre is Saucy Mama Pecan Crusted Grouper with a Lemon Tarragon Mustard Sauce.

When I’m dining out, I love the nut crusted fish and have had some difficulty in recreating them at home as the nuts would end up either falling off the fish or burning.  After several attempts, I’ve pulled together a method that works well.  By incorporating the chopped nuts with flour, dipping the fish in egg first, then the flour/nut mixture, the crust will adhere and cook just right.  And now by whisking in a teaspoon of Saucy Mama Lemon Tarragon Mustard into the egg   I’ve added another dimension of flavor and taste; truly delicious!  And, as an important side note, my taste testers did not feel the fish tasted like mustard!!

To be entered in my Giveaway Contest, please leave me a comment about this recipe and your thoughts on these products, follow me on Twitter and/or subscribe to my post.  Saucy Mama will be sending the winner their products directly and unfortunately will only ship within the US.  I know so many of you live outside of the US and  I so value your “friendship”, in fact everyone of you are winners to me  and so very special to me 🙂

Voting will begin on 2/29 and I will post the link at that time along with my second submission.

Pecan Crusted Grouper with a Lemon Tarragon Mustard Sauce

4 grouper fillets or your choice of fish, such as mahi mahi, flounder, tilapia or sea bass

2 cups all purpose flour

1/2 teaspoon Kosher Salt

1/4 teaspoon freshly ground black pepper

1 cup ground pecans

1 egg or 2 egg whites

1 teaspoon Saucy Mama Lemon Tarragon Mustard

2 tablespoons milk (1% milk was calculated for Weight Watchers Points)

Olive oil for sautéing

Tarragon Mustard Sauce

1/2 cup mayo

1 tablespoon Saucy Mama Lemon Tarragon Mustard

1 teaspoon Sricha Sauce

1 teaspoon freshly squeezed lemon juice

Kosher salt and pepper to taste

Prepare the Tarragon Mustard Sauce and refrigerate until needed.

If using a thick fish such as the grouper, mahi mahi or sea bass, preheat the oven to 375 degrees.   Prepare a breading station, combining one cup of the flour with salt and pepper in the first plate.  In the second,  combine the egg with the Saucy Mama Lemon Tarragon Mustard and milk, whisking well to combine.  In the third,  combine the pecans with the remaining 1 cup of flour.  Dip the fish first into the flour, then the egg wash and last in the flour/pecan mix.

Heat the oil in a large skillet and add the fish.  Saute until golden about 1-2 minutes per side.  Thinner fish will be completely cooked; thicker fish should be placed in the oven for about 5 minutes until cooked through.  I like to place the fish on a baking sheet lined with a rack to allow the fish to finish cooking crispy.  Serve immediately with the Tarragon Mustard Sauce.  Makes 4 servings.

Weight Watchers PointPlus Value 5 points

54 thoughts on “Saucy Mama Pecan Crusted Grouper with Lemon Tarragon Mustard Sauce

  1. I don’t know that I’ve ever had grouper before, but I do love how mustard brings flavor to meats. I often throw a dash of mustard in the homemade mix I use to bread the kids fish or chicken. They just love it. And I love what it does to other meats as well. I have no doubt this is delicious and I know we’ll be trying something similar on one of our fish nights. 🙂

  2. My kids call me a saucy mama, the Champagne Honey caught my attention, the Chipotle would be hubby’s fave, so I guess I could find a thing or two to create with their mustard. 🙂 I will look forward to the link so I can vote for you, that is a no brainer!

  3. What a lot of lovely mustards you have there and I love the recipe you´ve created! And don´t worry about us non US folk…it would be almost impossible to mail mustard (and very messy)!

  4. I love grouper and wish it was a little easier to get here. Your preparation sounds really lovely, and tarragon and mustard with fish and in remoulade styled sauces is a fave of mine. Your fish looks really delicious and love that it’s healthy too.

  5. Really lovely! The piquant mustard and the rich smooth fish, sounds like a winner! While I’ve finished fish in the oven plenty of times, love the tip about doing it on a rack so the bottom crisps up too!

  6. I do love my mustards – English, Dijon and mustard powder being my favourites. As I can be a traditional Northern Ireland cook I will always cover my hams in honey and mustard before roasting.

    I also love mustard with lamb but had not thought of fish before now so thank you for the inspiration:)


    1. Thanks Geni, and I saw your Twitter mention. As I said before, I need to learn more about it and my niece who originally set me up is coming down this week so I’m going to get her to help me!! Happy that Monday is almost over!!

      1. I am the worst at social networking, but have found Pinterest to be the most delightful form of social media. The others all just seem like work to me. I started S&C’s own FB page a few months back (FINALLY) and then had to take it down because somehow FB connected it with all of my personal contacts and sent everyone an Invite. How embarrassing. I decided I wanted none of that. I didn’t like that people I barely knew in my personal FB were getting hounded by FB on my behalf. It was weird. I still need to somehow start another page for S&C but have not had the courage.—Geni

  7. I’ve not seen grouper in ages and have enjoyed a nut-crusted fish fillet when dining out. My attempts at home always ended badly. It sounds like you’ve solved my problems and I’m willing to jump into the pool one more time. I love me some mustard! I make 2 kinds, one recipe is with Guinness that I got from Mandy, The Complete Cook Book, and the other is without alcohol. These flavored mustards have me thinking about experimenting with some new flavors. Hmmm …

    1. I was thinking of you with your homemade mustard and getting this shipment from Saucy Mama with all the flavors really made me think of all the different blends there could be. Believe me when I tell you I tried so many times to make the nut crusted fish and failed!! I had even asked the chef how he did it…and it still didn’t work, the nuts just burned!! I think this method will work for you!!

  8. Mustard?? Did someone say mustard?? Yes please…I’ll take em all!

    Great crust on the grouper and thx for including the WW points as I’ll be able to share the recipe with Liz. 😉

    1. Lol….I had to ask my WW friend to help me plug in the ingredients for a count and then I wasn’t sure if 5 was good or not! But she said it was okay…so hopefully it works okay for Liz too!!

  9. I love mustard. It definitely gives a dish flavor without the calories. I bet you’ll win, I love your recipes and your passion shines through every dish you post too! I so want to try this line of mustard, I will look for them in my specialty store or check them out online.
    I already subscribe to your posts and follow you on twitter! 🙂

    1. Thanks Lisa. I really hadn’t thought how adding mustard could enhance the flavor…without getting too much of a mustard taste. They are all natural too, so you would like that!!

  10. I think I’ve had grouper before, but when I look it up on Wiki, in French, I get “Epinephelinae”… :p Err, yes, maybe not :s It obviously goes by another name here. Finding it is a pain though. I love the sound of the crust on the fish!

  11. Love grouper! I typically go for a more mild fish, like halibut, mahi mahi etc, so this is right up my alley. And of course the pecan crust makes it even more delicious. So much mustard! Must have been fun to experiment. 🙂

  12. What an excellent recipe today! I am definitely going to try this, I love to have new ways to prepare flavorful fish dishes.. I know I’m not eligible for the contest, but that’s no big deal for me, I just love coming here to see what you’ve got cookin’! xo Smidge

  13. I’m very partial to dijon mustard. I put large amounts of it on a grilled hamburger, use it in mac and cheese, and coat lamb chops with it before I dip it into crumbs for roasting. Your pecan crusted fish sounds great.

  14. I love mustard every way shape and form, so I love all the options. Mmm, you’re right, just thinking about the possibilities is fun! And your recipe sounds tasty (mustard AND sriracha in the same recipe??)–bet it would work using tofu instead of fish as a base!

  15. I made this yesterday with my new Saucy Mama mustard! It WAS DELICIOUS! I am so glad you shared this recipe. I ended up using almonds and halibut because that’s what I had and could get wild caugh and my family inhaled the delicious fish. I just cooked it a bit longer and put the lid on the pan at the end to fully cook the inside of the fish since Halibut is definitely denser than the fishes you recommended. Good luck on the move! I’ll be thinking of you! 🙂

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