Even among the many delicious table fish found in Key West, the grouper stands out as something truly special. The grouper is a lean, moist fish with a mild yet distinct flavor that doesn’t need much seasoning to emerge.
This dish serves four people and goes well with a garden salad, crusty French-style bread, and wild rice or risotto. Along with our sit down restaurant, walk-up market, and fresh fish delivery, this blog makes Eaton Street your one-stop shopping destination for the freshest, most delectable seafood you’ll find in Key West.
Easy to prepare & yummy to eat... what more could you ask for? It did however take quite a bit longer to cook than this recipe stated.
08/10/2009 I followed this recipe to a T and to be honest we found it to be a bit bland. I went over the recipe again to make sure I didn't miss anything but..........it was all in there.
The next time I made Grouper was last week. I baked it in lemon juice Cant believe it's not butter lite and some fish seasoning.
Baked it for 25 min and when it was done I placed a homemade fruit salad on top warmed up!! IT was a combo of black plums oranges apples strawberries and peaches.
Served with french green beans with garlic butter and sliced almonds. I think the instructions need to be slightly tweaked tho b/c if you add the seasonings first and then add the butter ends up removing the seasoning, so I suggest using the butter first on the fillets THEN using the seasoning.
You do NOT need to use butter for the baking dish that only adds more empty calories. We'll probably make again with more lemon pepper and cook in foil packets on the grill.
11/24/2010 Easy to prepare but the oven temp was too low to cook the fish in the time recommended. Or else my files wild caught and 2" thick were larger than the recipe.
After 1/2 hour I cranked the heat up to 350 for another 10 minutes. 07/14/2009 I really enjoyed this recipe. I used rock fish the first time... Today I bought the grouper and I think we will be using this recipe a lot... Nice and light... Full of flavor.Also, very easy to do.
This Oven- Baked Parmesan Grouper Fillet recipe is a delicious low-calorie home run! Topped with tangy sour cream and nutty Parmesan cheese, these baked fish fillets take only 20 minutes from start to finish.
And, because of its mild flavor, BakedGrouper Fillets is a great fish recipe for kids! Grouper is a lean, moist fish with large flakes and a firm texture.
I not only enjoy the taste, but like that it’s so easy to prepare, a healthy alternative to meat, and relatively low in calories. Because it’s so quick, Easy Oven- Baked Parmesan Grouper Fillets is not only perfect for a hurried weeknight dinner with the family but equally excellent company fare.
We are fortunate to live in Florida because we have access to fantastic fresh seafood all year long, and we take full advantage of it. Although this recipe calls for Florida grouper, you can easily substitute any firm white fish such as red snapper, redfish, bass or halibut.
The ingredients for Easy Oven- Baked Parmesan Grouper Fillets are simple: grouper fillets, sour cream, grated Parmesan cheese, fresh lemon juice and lemon zest, onion powder, hot sauce, paprika, kosher salt, and ground black pepper. For the optional garnish, you will need some lemon wedges and fresh chopped Italian parsley.
To prepare this tasty entrée, first, gather your ingredients and preheat the oven to 350 degrees F. Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and hot sauce in a small bowl and mix well.
If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish. You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut.
Topped with tangy sour cream and nutty Parmesan cheese, these baked fish fillets take only 20 minutes from start to finish. Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and Tabasco in a small bowl and mix well.
Sharon's Expert Tips: You can tell if the fish is done when it is opaque and flakes easily with a fork. If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish. You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut.
Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week. Whenever I'm out at my local grocery store, I make a point of stopping at the fish counter to chat up my fishmonger friend.
Last time, I happened upon some beautiful looking grouper fillets and my mind immediately went to something quick and fuss-free like a baked fish dinner. This baked grouper recipe gets its bold Mediterranean kick from a few spices and a combination of favorites: fresh garlic, tomatoes, olives, lemon juice, and extra virgin olive oil.
I use the more readily available red grouper, a white fish from the sea bass family. Grouper lends itself to a variety of preparations--I love it grilled, pan seared, or baked.
Textures and thickness may vary, so be sure to adjust the cooking time as needed (fish is ready when its flesh turns opaque and you can easily flake it using a fork; internal temp should register 145 degrees F.) Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass.
Here, we give it a quick coating in some Mediterranean spices including cumin, oregano, and paprika for color and depth. More Mediterranean Flavor Makers: in addition to the spice mixture, we add in fresh minced garlic, fresh lemon juice, and excellent extra virgin olive oil.
This trio is essential to creating the bright and bold Mediterranean flare to this recipe. The olives here contribute a distinctive rich, salty, slightly tangy flavor--a bit of Greek twist.
I love using dill here; it's grassy with a bit of anise-like licorice flavor works well with fish. Pat fish fillets dry and season on both sides with kosher salt.
Prepare the spice mixture of cumin, oregano and paprika in a small bowl, then season the fish well on both sides. Bake for about 12 to 13 minutes or until the fish turns opaque and flakes easily using a fork.
TIP: You've heard me say this earlier, no one likes dry fish so avoid overcooking your grouper. This grouper recipe makes a light and delicious dinner any night of the week.
Print clock clock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives.
Heat oven to 400 degrees F. Pat the fish dry and season with salt on both sides. Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
Olive oil 2 small yellow onions, peeled and cut into sixths 1 green bell pepper, seeded, cored, and cut into strips 34 cup canned crushed tomatoes 5 tbsp. Tomato paste Salt and freshly ground black pepper 2 lbs.
Skinless grouper filet, cut into 3" pieces 1 tsp. Add onions and peppers, and cook, stirring often, until soft, about 10 minutes.
3 photos of Mediterranean Grouper With Lemon -caper Wine Sauce When hot, add the fillets with the skin side down, and cook 3 to 5 minutes or until the bottom is nicely browned and a light golden tone.
Turn fillets over, and add 1/4 cup lemon juice, 1 to 2 Tbsp lemon zest, capers, garlic and wine. Cover the pan (in case the pan sauce spatters), and cook 4 to 6 minutes or until fillets until done and the flesh is firm and flakes easily when tested with a fork.
Nobody should have to spend Christmas morning working in the kitchen, so that’s where these breakfast recipes come in! All these recipes can be made ahead of time, then popped in the oven so you can enjoy opening presents with your loved ones.
From overnight French toast to eggs casseroles to cinnamon rolls, these make-ahead Basically, it’s a baked good filled with spices like ginger, cloves, nutmeg, and cinnamon.
These 21 easy Christmas appetizers are a guaranteed hit, plus they’ll put you on Santa’s nice list. With appetizers that will tickle everyone’s taste buds (no matter how picky they are), you’ll find the perfect holiday appetizers for your next gathering or a low-key Christmas Eve at home.
This is a delicious and easy entrée for date night or for a dinner party. Lemon Infused Extra Virgin Olive Oil is being used and can be purchased online at Spice wood Food Company.
I love using infused oils because it has a smoother flavor that a drizzle of juice from a fresh lemon just won’t do and you will be delighted with the flavor and the gourmet quality it adds to any dish you create. Grouper fillets, skin removed 1 tablespoon of Lemon Infused Extra Virgin Olive Oil or regular olive oil and lemon juice 1 tablespoon of olive oil A sprinkle of kosher Alsace 1 tablespoon of olive oil or regular olive oil and lemon juice 1 tablespoon of shallots, finely diced 2 tablespoons of white wine 1 – 14 oz.
Once both sides are a crisp golden brown add sauce to skillet and simmer until aromatic about a minute. Try Fleur Du Cap Chardonnay (Western Cape, South Africa), Powell Avignon Blanc (California), Excelsior Chardonnay (South Africa) or Flensburger Barrera Waken Wheat Beer (Germany) with lemon wedges.
Aside from the fact that salmon is of the good-for-you Mediterranean diet foods, it is a beautiful, tasty fish that makes a “fancy” dinner in a snap. But many people are intimidated by the idea of cooking a large salmon fillet because it can easily turn out too dry or bland.
Aside from the fact that this salmon dinner is super quick and easy, a couple of things makes all the difference for me: Salmon is a hefty, fatty, robust fish, it can stand up to big bold flavors without being overwhelmed.
T his baked salmon recipe begins by making the simple lemon -garlic sauce. I used Early Harvest Greek extra virgin olive oil, which is rich with a peppery finish.
A simple trio of dry oregano, paprika, and black pepper are whisked in the sauce for even more flavor Wrapping salmon in foil traps the steam and helps cook the fish well, while keeping it from drying out.
The sauce also helps a great deal, because while it infuses the salmon with flavor, it also keeps it nice and moist. Pat salmon dry and season well with kosher salt, and place on the prepared pan.
Remove from oven and uncover, then place under the broiler for a couple more minutes. Once you remove salmon from the oven, if it still appears underdone, you can wrap the foil over the top and let it rest briefly.
The USDA recommends a minimum internal temperature of 145 °F, which should be measured at the thickest part of the fish fillet. Buying a large side of salmon--like 2 pounds as we have in this recipe that feeds a small crowd--can sound intimating, but it's actually pretty straightforward.
We've talked about this before in an earlier post, but when you're buying salmon, color and smell are basically your best indicators of quality. Look for salmon that has a vibrant pink hue and smells clean and not too fishy.
In a small bowl or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Brush top of the foil with extra virgin olive oil.
Any thicker or thinner than this means that you will have to increase or decrease the cooking time. According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits.
Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Serve this delicious fish with my easy cheese grits and a nice tossed salad.
Print Pin Crispy Oven BakedGrouper checks all the boxes; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness! Melt butter in a small skillet over medium heat.
Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.
Prepare your Ono for the grill, rinse, salt and I like to sprinkle a little paprika for the color. I like to use high heat on my Ono, so nice hot coals or let the gas grill get up to 500 degrees.
For timing figure something like six to 8 minute per inch of thickness of the filet. This is a great sauce for just about anything, grilled fish, shellfish, chicken breasts or event thinly pounded pork tenderloin.
1 teaspoon finely chopped parsley or other herbs if you like. After your fish is grilled and ready heat a sauté pan on medium high heat, add the olive oil and the butter.
As the butter melts completely add the capers. I like to serve this with a nice creamy carbonate pasta, risotto or rice pilaf.