Because it’s so quick, Easy Oven- BakedParmesanGrouper 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- BakedParmesanGrouper 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. Thin fillets from delicate fish such as flounder or sole won’t work as well.
Print Pin This Oven- BakedParmesanGrouper 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.
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. Thin fillets from delicate fish such as flounder or sole won't work as well, and salmon would make the dish too rich.
DIRECTIONS Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months. Mix butter, oil, Parmesan and essence in small bowl, whisk till smooth.
06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet.
Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.
I grated a very good part cheese for it, I saw a similar recipe and it had green onions and chives in the mixture, so I did add that (personal preference) highly recommend!!!!!! I was skeptical the mayo just didn't seem right to me but it was fabulous.
I loved it (which I guess means 5 stars!). I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes.
(Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer. I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture.
I slipped the pan under the broiler for just a couple of minutes, until the fish was golden brown. I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used.
I think it would be better with some crispy bread crumbs or pinko flakes. The topping is good but the texture of the fish needs help.
I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy. We had bought some grouper yesterday and had no idea what to do with it, so I found this recipe and gave it a try.
In a 12 to 14-inch ovenproof sauté pan, heat 4 tablespoons of oil until smoking. Add the tomato paste and thyme, and continue to cook 5 minutes.
Carefully turn the fish, add the wine, and return the mushroom mixture to the pan. BakedGrouper 4 tablespoons plus 4 tablespoons extra-virgin olive oil 1/2 pound each Chantilly portabello and oyster mushrooms, each in 1/4-inch slices 4 cloves garlic thinly sliced 2 tablespoons tomato paste 1 tablespoon thyme leaves 4 (5-ounce) pieces grouper fillet Salt and pepper 1 1/2 cups dry white wine 1 bunch Italian parsley coarsely chopped to yield 1/4 cup Preheat the oven to 400 degrees F. In a 12 to 14-inch ovenproof sauté pan, heat 4 tablespoons of oil until smoking.
Add the tomato paste and thyme, and continue to cook 5 minutes. Carefully turn the fish, add the wine, and return the mushroom mixture to the pan.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
I am more a cook than an angler so a fish’s kitchen characteristics are foremost to me. For today’s recipe we will throw a little Pinko, a little Parmesan, and a little pan frying.
Next, move the fish to the Parmesan Pinko mix and coat completely. Turn the fish and move the skillet to the middle rack in the oven.
Remove the skillet from the oven and plate the Parmesan Pinko Grouper up for serving. For this dish we prepared Killed Potatoes and Asparagus as sides.
This easy flounder recipe uses a little of bread crumbs, but mostly Parmesan, and we couldn't be happier with the results. The flounder bakes up nice and tender with the perfect amount of crunch.
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On a large plate, combine Parmesan, bread crumbs, garlic, and lemon zest. Dredge fish in bread crumb mixture, pressing to coat.
Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil and lemon juice. Bake until golden and fish flakes easily with a fork, 20 minutes.
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