In a shallow baking dish, spread out the nut spice mixture. Dredge the fillets in the mixture, one at a time, shaking off the excess.
With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs. Foodnetwork.com Get Florida Grouper with Cucumber Slaw and Key Lime Butter Sauce Recipe from Food Network...
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It lends well to any type of white fish, such as: perch, tilapia, whitefish, halibut, etc. If you can't find Pinko breadcrumbs, you could try regular bread crumbs.
I like to serve this alongside wild rice and a nice salad for a simple and pretty healthy meal. DIRECTIONS First make the Amandine breading by placing Pinko breadcrumbs, lemon zest, and sliced almonds into a food processor.
Dredge each (fish) fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. Preheat sauté pan using medium heat.
Add the butter and melt, being careful not to burn. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
Optional: Sprinkle chopped parsley on top of the fish before serving. In a small bowl, combine bread crumbs, almonds, salt and butter or margarine and mix well, (if it is necessary add additional butter, mixing well until crumb mixture begins to hold together.).
Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fillets and cover evenly with the crumbs mixture, lightly pressing into the fish fillets.
Place them skin down in a baking pan large enough to hold in a single layer, (or use a baking pan with a low rack to hold fish above and the water under the rack.). Note: Take special care when pouring the thinnest possible layer of water around the fish, so don't wash away or wet the topping.
This step helps to ensure that the fish cooks up moist and tender. It’s also just the sort of thing you need in your wheelhouse as you travel to your family camp or favorite spot along the Gulf Coast this summer.
A fresh grouper fillet is hefty enough to hold its shape when pan-fried and flavorful enough to not get lost among the bread and trimmings. This recipe uses soft ciabatta rolls and straightforward garnishes of butter lettuce, tartar sauce, pickle slices and red onion, but the sky is the limit on how you choose to dress yours.
Try Amazon Fresh This is a great spin off the classic Reuben Sandwich. Mix all the ingredients and set in the fridge to blend all the flavors.
Mix the flour, cayenne and salt and pepper again in a dish or baggie and then dredge each fillet in until lightly coated. Heat up the oil in a (non-stick I prefer) pan over medium high and sauté the grouper until lightly golden on each side.
The grouper fillets are ready when they are opaque all the way through, and they flake easily with a fork. Season the fillets with salt, pepper and lemon juice.
Bake the fillets for seven to 10 minutes, or until they are opaque all the way through, and they flake easily with a fork. Take the fillets out of the oven and top them with chopped parsley to garnish them.
1/4 cup olive oil for grilling, divided Basting brush 2 lbs. Fresh, ground black pepper Grill spatula 1 lemon, cut into wedges 3 tbsp.
Olive oil for sautéing and baking Skillet Spatula Fork 1 cup salsa or mango salsa for serving, optional Baking pan 1/4 cup lemon juice 4 tbsp. They are found in the waters of the Gulf of Mexico and the North and South Atlantic.
Grouper have a lean, firm flesh that is suitable for baking, broiling, frying, poaching or steaming. The grouper ’s skin, which has a very strongly flavored and should always be removed before cooking.
This equals just 5 percent of your daily calorie intake if you consume an average 2,000-calorie diet. Because of its low calorie content, grouper makes an excellent food choice when you’re watching your caloric intake.
2 Tbsp of finely chopped fresh herb, such as cilantro, thyme, basil, tarragon, or chives or combination of any or all. Preheat oven to 400 °F Add combine all the dry spice mix ingredients blend well.
Mix together the softened butter, olive oil, shredded Parmesan cheese and about a tablespoon of the dry spices in small bowl. With a soft brush, generously apply butter sauce to top side of the fillet.
Bake for about 15 min sat 400 °F and occasionally brush fillets with more of the remaining butter sauce. Remove from oven and sprinkle the chopped herb(s) on the top of each of the fillets.
Remove from oven and sprinkle with lemon juice and serve with an orange slice or wedge. When I was growing up, my folks went to formal dinner dances that Masonic lodges in their district held.
It wasn’t until after I got married I discovered this wonderful way to make string (green) beans. Basically you cook or steam the green beans… dry them and toss them quickly in a pot with butter sautéed shallots and almonds….
Green beans (whole not split)3 tablespoons butter1 cup slivered almonds3 shallots, peeled and choppedSalt to tastelessly ground black pepper to taste Cook the 2 pounds of green beans either by steaming or in a large pot of salted boiling water for about 5 minutes (green beans should be crisp tender) or if you like them a little softer, about 8 minutes.
Put the green beans in a large bowl of ice water and let cool. Add the shallots and continue cooking until they are soft and translucent (about a minute).
The first time I made it, I was in my high school Home Economics class, and we were preparing a dinner for our mothers. In a skillet, you add butter and some sliced almonds and cook them until slightly golden.
Add some lemon juice and salt and pour them in a small bowl. Wipe out pan and add a little water and salt and bring to a boil.
1 pound fresh green beans with the stems snapped off, and washed In skillet melt butter over low heat and add almonds, stirring occasionally until they are golden.
Cook green beans to tender crisp stage, about 2 – 5 minutes. Drain water from beans, stir in the almond and butter mixture, coating beans well, and place in a serving dish and serve.