2 Grouper fillets(1/2 lb.)
2 ts Dijon mustard
1/2 c Flour
2 Egg whites, lightly beaten
1/2 c Pecan halves, chopped medium
Fine in a food processor

Lightly coat fish fillets all over with mustard. Dust with flour,
shaking off excess. Dip in egg whites, then roll in chopped pecans.
Place fish on a baking sheet sprayed with vegetable oil. Bake at 425
degrees for 15 - 20 minutes, until cooked through.

Columbus Ledger-Enquirer.
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Title: Easy Fish
Categories: Seafood
Yield: 6 servings

1 1/2 lb Grouper or snapper fillets
(or substitute boneless, skinless chicken breast)
Salt
Pepper
Flour
2 tb Olive or vegetable oil
4 tb Butter, optional
1 Juice of lemon (opt)

Sprinkle fish fillets (or chicken pieces) liberally with salt and
pepper. Coat the pieces with flour, patting them firmly, then shaking
off excess flour.

This is from my collection from Sunset
Grouper Baked in Lemon Cream
1 skinless grouper fillet (about 2 lbs)
1 cup whipping cream
5 teaspoon lemon juice
2 tablespoons instant minced onion
1/8 teaspoon salt
1 egg yolk

Preheat oven to 400 degrees. Wipe fish with damp cloth; arrange in a greased large, shallow baking dish.
In a bowl, combine cream, lemon juice, onion, and salt and mix well. Pour evenly over fish. Bake, uncovered until fish flakes readily when prodded in thickest portion with a fork. For a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes. (Allow same ratio of thickness to time-1 inch:10 minutes-for fish of all thicknesses).
When done remove pan from oven. With a wide spatuala, lift fish from hot cream mixture; drain briefly and transfer to a warm serving platter. Cover and keep warm.
In a small pan, beat egg yolk slightly. Using a wire whip, beat a little of the hot cream mixture into egg. Then pour remaining hot cream mixture into egg mixture, beating constantly. Cook egg and cream mixture, stirring, over low heat until slighly thickened(about 5 to 10 minutes)-do not boil. Pour evenly over fish and serve immediately. Makes 4 to 6 servings.