Grouper Toasts

This is such an awesome and simple eastern european canape that tastes incredible. You can also serve this with dipping sauces such as beet horseradish, grainy mustards etc.

Makes 16 Servings


  • 16 2 oz Grouper Filets
  • 3 cups Seasoned Bread Crumbs
  • ¼ cup Olive Oil
  • 2 cups Polish Style Sauerkraut
  • 1 cup White Onion, chopped
  • 1 loaf Marbled Pumpernickel Bread


  1. Pour oil into one concave plate and the seasoned bread crumbs on to another
  2. Place fish meat side covering everything but the skin with the oil and allowing any excess to drip before coating in bread crumbs
  3. Repeat until all of the fish is done
  4. Place skin side down on a BBQ grill on high heat for 7 minutes
  5. Turn off BBQ and let sit for 1 minute
  6. This allows for easier removal of the fish from the skin when taking it off the BBQ
  7. Slide your spatula under the fish between the flesh and the skin and slide it with one smooth motion
  8. Reserve until ready to plate
  9. If you need to reheat the fish do not cover with foil, simply place in a preheated oven at 350 for 2-3 minutes to ensure the fish does not get soggy
  10. For sauerkraut topping saute onions with tbsp of butter and allow to sweat covered for 4 minutes then add sauerkraut
  11. Mix well and bring to high heat and stir for 2 minutes
  12. Remove and top grouper sitting on pieces of pumpernickel

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