Banana-Macadamia-Nut-Crusted Florida Grouper

By Recipe Contributor February 4, 2026

Recipe courtesy of Patrick Aftanas, Executive Chef, Pinetop Country Club (Pinetop, Ariz.)

Ingredients for the Fish:
grouper filet - 7 ozs.
banana - 1 oz.
orange - squeeze, fresh
macadamia nuts - 1 oz.
high-temperature cooking oil - as needed
salt - to taste
pepper - to taste
Ingredients for the Sauce:
sesame oil - as needed, not toasted
white part of scallion - pinch, minced, save green for garnish
garlic - pinch, minced
ginger - pinch, grated, minced
lemongrass - pinch, pureed
Dijon mustard - 1 tsp.
yellow curry paste - 1 Tbsp. (can substituted with dry curry as well, though may need a bit more or less depending on the quality)
dry white wine - 1 oz.
apple juice - 2 ozs.
coconut milk - 1 cup
kaffir lime leaf - 1 ea.
salt - to taste
pepper - to taste

Procedure for the Grouper:

Finely process the nuts in a robot coup
Puree banana and orange juice with robot coup or small hand blender.
Season and sear grouper on both sides either on flat top or hot sauté pan.
Grouper filets are usually thick, so you’ll want to cook about 80% in the oven before evenly spreading banana puree on one side of the filet and completely cover with the nuts.
Finish in oven until fish is cooked/nuts are toasted. This way, you’re not burning the nuts before fish is done.

Procedure for the Curry:

Sauté green onion, garlic, ginger, lemongrass in sesame oil over medium heat until translucent.
Incorporate mustard & curry, cook for a few more minutes.
Deglaze with wine, cook until sec.
Add apple juice and reduce until sec.
Add coconut milk and kaffir lime leaf, simmer for 15-20 minutes or until you get a nice sauce consistency.
Serve with steamed Basmati rice, gingered bok choy, bias-cut green part of the scallions, micro-cilantro or a few sprigs, chili or smoked paprika oil as garnishes.

Chef's note: This dish is gluten- and diary-free. Vegan option: Substitute the fish for a blanched cauliflower steak and prepare it the same way.