Mustard Grouper

with Apples

With a combination of caramelized apples and cheddar au gratin potatoes, these mustard-coated grouper fillets are transformed into a special occasion dinner.


  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 4 cups thinly sliced Yukon Gold potatoes
  • 4 Sea Best Grouper Fillets, thawed 
  • ¼ cup whole grain mustard
  • ¼ cup panko (Japanese) bread crumbs
  • Salt and freshly ground pepper to taste
  • ¾ cup butter, cubed, divided
  • 8 Granny Smith apples, peeled, cored and thinly sliced


  1. Preheat oven to 350°F.
  2. Place cream in a large saucepan; bring to a boil. Reduce heat. Add cheese; stir until cheese is melted.
  3. Add potatoes; stir to coat.
  4. Transfer potato mixture to a greased 13" x 9" x 2" baking dish. Cover with foil; bake for 20 minutes. Uncover; bake for 10-13 minutes longer or until potatoes are tender.
  5. Meanwhile, spread both sides of Sea Best Grouper Fillets with a thin coating of mustard.
  6. Coat with panko bread crumbs. Season with salt and pepper.
  7. Top the breaded fillets with ¼ cup of cubed butter (about 1-2 cubes of butter per fillet).
  8. Place into a greased 13" x 9" x 2" baking dish. Bake, uncovered, for 10-12 minutes or until fish flakes with fork.
  9. After 10-12 minutes of baking time, preheat broiler to high and broil the fish on highest rack in the oven 30-90 seconds (depending on broiler) for a golden crust. Remove baking dish.
  10. Melt remaining butter in another large skillet. Add apples; sauté until tender and golden brown.
  11. Serve fish with potatoes and apples.

Servings: 4 

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