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.
Welcome back to Eaton Street Seafood Market, where you can get fresh fish delivery overnight and find great recipes for preparing it! There’s no better place on the web to find Key West dining information and ordering fresh seafood online.
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.
Feel confident making a baked whole fish with these simple instructions. If you buy a whole fish that’s gutted and scaled, all that left for you to do is adding delicious flavors.
Here you’re going to make it with a compound garlic butter with fresh herbs, simply seasoned with a bit of salt and pepper. This compound butter is what you’ll stuff inside the cavity of the fish, alongside a few juicy lemon slices and a handful of rosemary sprigs.
Place the fish in a roasting tin, bedded on fresh thyme, extra lemon and a few garlic cloves. Honestly, I almost didn’t post this because I forgot to slash the sides of the fish.
I think you’ll forgive me when I remind you that I have two incredibly hungry, fish-loving bear cubs in the kitchen with me at all times. We enjoy it in a pretty purist fashion, with a briny caper, olive and dried tomato salsa, a simple seasonal salad (something like this Shop ska Salad) and maybe a slice of crusty French bread on the side.
Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Create an account for free and start your personal Savory Nothing's recipe box.
Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper.
Stuff the cavity with the shallot, fennel, garlic and remaining lemon slices and herbs. I like this because you know when you're eating fish it's hard to get enough lemon on there.
DIRECTIONS In large skillet melt butter. Add garlic salt and pepper Let this cook over medium heat for 1 minute, then add grouper or whatever fish you like.
Stir together mayonnaise, salt, and pepper in a large bowl. Add capers and butter; cook 2 minutes or until slightly thickened.
2 (12-oz) pkg thin green beans 1 pint grape tomatoes 1½ Tbsp olive oil ½ tsp kosher salt ¼ tsp pepper Bake 10 minutes or until beans are browned and tomatoes are softened and ready to burst.
Fish is always a good source of protein, but it can be boring if you don’t pair it with the right, fresh ingredients. At a Spring Hills Senior Community, our Signature Dining program has a farm to table approach which includes these fresh ingredients from our very own community garden or our serotonin tower gardens.
Our grouper recipe by Brian Sch leper, Director of Dietary Services at Spring Hills Cherry Hill includes some delicious citrus fruit to energize the palette, inspire the spirit and nourish the body. Combine syrup, Triple Sec and lemon zest in a small sauce pan, cook until reduced to ¼ cup (about 3 minutes).
Combine remaining ¼ teaspoon salt, remaining 1/8 teaspoon black pepper, mango, avocado, onion, bell pepper, cilantro and lime juice in a medium bowl. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat.
These tender flounder fillets, seasoned with lemon slices and crushed croutons, make for a satisfying under-200 calorie meal. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their website. In 3-quart baking dish, arrange flounder fillets in single layer; season with 1/4 teaspoon each salt and pepper.
Top with lemon ; drizzle with 3 tablespoons melted butter. Bake at 450 °F 12 to 15 minutes, until fish just turns opaque in center.
Pulse Italian- seasoned croutons in food processor until coarsely crushed; sprinkle over flounder. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.