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Baked Grouper with Orange Mustard and Avocado Salsa

January 5, 2017
Baked Grouper with Orange Mustard and Avocado Salsa

2 to 3


For the Fish:

3 tablespoons of olive oil
1 pound of fresh grouper or mahi mahi fillet
½ cup of bread crumbs
1 teaspoon of chopped fresh rosemary
Kosher salt and fresh cracked pepper to taste

For the Orange Mustard:

zest and juice of 1 orange
1 tablespoon of orange marmalade or preserves
1 tablespoon Dijon mustard
1 ½ tablespoons of grainy mustard
1 teaspoon of balsamic vinegar

For the Salsa:

2 peeled and pitted medium diced avocado
2 supremed oranges, cut in half
¼ cup of small diced red onion
2 tablespoons of chopped fresh cilantro
juice of ½ lemon
juice of ½ lime
Kosher salt and fresh cracked pepper to taste


Preheat the oven to 375°.

Coat the fish in 1 tablespoon of olive oil, season with salt and pepper and place on sheet tray lined with parchment paper.

Next in a small bowl mix together the remaining 2 tablespoons of olive oil, bread crumbs, rosemary, salt and pepper until combined and spoon it on to the top of the fresh grouper.

Bake in the oven for 20 minutes or until lightly browned and cooked through out.

Mustard Sauce: Whisk together all ingredients in a small bowl until combined.

Salsa: Combine all ingredients together in a medium size bowl until combined.

Top off the fist with the orange mustard, avocado salsa, or both.

Recipe created by Chef Billy Parisi

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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