DIRECTIONS In a heavy Dutch oven, heat butter and place grouper fillet skin side down and sauté 1-2 minutes or until skin loosens from the flesh. Add celery, bell pepper, and ham and sauté 3-4 minutes.
Add green onion and garlic and sauté 1-2 more minutes. Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
Spread the baguette slices on a baking sheet and brush with 1/4 cup of the oil. Step 2 Heat the remaining 2 tablespoons of oil in a large pot.
Stir in the honey and tomato paste and cook until lightly caramelized, about 4 minutes. Step 3 Add the potatoes and cook over moderate heat until tender, about 20 minutes.
GROUPERCHOWDER, Coca GRANDESTYLE2 lbs Grouper or firm white fleshed fish, 1" cubes2 cups diced potaotes1 green pepper, diced1 pint half and half2 tablespoon butter water to simmer potatoesSalt and black pepper to tasteHeavy iron pot Crumble 3-4 slices of crispy bacon on top of butter.
Related recipe search Rating: 5 / 5 · Reviews: 5 Appetizers, Beverages, Breads, Cakes, Candies, Casseroles, Cookies, Desserts, Eggs, Fish, Favorites, Holidays, International, Italian, Main Dishes, Meats, Mexican, Outdoor, Pies, Poultry, Pastas, Potatoes, Salads, Sauces, Soups, Vegetables Here’s a great recipe for that fresh catch, courtesy of Crab-E-Bills Indian River Seafood.
1 large baguette, thinly sliced 1/4 cup plus 2 tablespoons olive oil 10 garlic cloves, 9 thinly sliced and 1 halved 2 large onions, thinly sliced 1 large pinch of saffron threads 1 1/2 teaspoons ground cumin 1 teaspoon sweet paprika 1/4 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1 tablespoon honey 2 tablespoons tomato paste 4 cups bottled clam juice 2 cups dry white wine 3 cups water 3 pounds Yellow Finn or white new potatoes, peeled and cut into 3/4-inch chunks Salt and freshly ground black pepper 4 pounds skinless grouper fillets, cut into 2-inch chunks Mouillé (recipe follows below) Spread the baguette slices on a baking sheet and brush with 1/4 cup of the oil.
Stir in the honey and tomato paste and cook until lightly caramelized, about four (4) minutes. Transfer 3 cups of the potatoes and onions to a blender along with a little of the broth and purée until smooth.
Ladle the chowder into bowls and pass the croutons and Mouillé separately. MAKE AHEAD: The chowder can be prepared through Step 3 and refrigerated for up to 2 days.
1 garlic clove, smashed Salt 1/4 teaspoon saffron threads, crumbled 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper 1/2 cup mayonnaise 1/2 cup extra-virgin olive oil In a mini-processor, combine the garlic with the saffron, lemon juice and cayenne and pulse until blended.
Basil salt and pepper 6 C. milk 3 stalks of celery 2 yellow onions 3 tsp. Drain and place in large main pot that the chowder will ultimately go in.
Dice the celery and onions and sauté them in a new saucepan with a small amount of olive oil and the sherry wine. Cut the fish into chunks and cook in the pan you just had the vegetables in, again adding a small amount of olive oil.
In a small saucepan, melt the butter, add the flour and stir while cooking until thick and bubbly. Put the main pot on medium heat and once the chowder is warm, slowly add the rue and cook and stir until thickened.
A comfort food that is a staple in our home, this dish is best with Grouper but can be made with Mutton Snapper as well. Often times, the highest quality of meat in a fish is discarded after it is filleted.
In groupers, the head bares the fattiest and richest meat in the entire fish. Below is a delicious recipe, developed by a South Florida Captain, Woody Hughes, for this great dish with an overlooked delicacy.
5 pounds red potatoes 2 large sweet onions 2 cans condensed milk 2 sticks of butter 2 cups Corn Starch 1 grouper head 2 pounds of grouper files Salt and pepper to taste At the same time use another large pot and cook/boil head for around 10 minutes or until skin is coming off and meat is cooked.
Once all meat has been picked clean from head, add to boiled potatoes. Now add two cans of evaporated milk and one or two sticks of butter into your potatoes/ chowder.
Read on and learn from our list of our favorite trusted food blogs, recipe collections, and cooking videos. Bonus: We’ll also be sharing some food prep, cooking, and grilling hacks that you’d wish you’ve known sooner.
Perfect for those busy mom and dad out there who don’t have the luxury of time to prepare meals but still want to give everyone in the family, especially the kids some luscious yet nutritious mealtime. Layer alternating slices of fish, tomatoes, and mozzarella, adding a basil leaf between each, on a large, shallow platter.
Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty tangerine, and saline olives, absolutely make a festive lunch or dinner.
You’ll love this for three reasons: It only takes 10 minutes to prepare, it’s a complete meal, and of course, it’s a flavorful and hearty family feast. Tweak : Either you serve it with rice and side salad tonight, or slice it for fish tacos with lettuce, tomatoes, cheese and your fave dressing or sauce for the next day.
Image source: Louisiana cooking.combat most foodies love about this grouper dish is the fillet’s light, mild flavor. Crusted in ground crispy pecans and pan-sautéed in tallow, this can really make you thanks its variety of texture and tang.
The next time you’d cook your freshly caught grouper, rest assured that it is no longer bland and dry… never again! Image source: Corcoran Street KitchenAside from the joy every angler feels whenever catching grouper, this savory, lean and flaky white fish also satisfies everyone’s cravings.
Bursting with flavors and variety of texture, this broiled grouper recipe is best served with some grilled vegetables or some fresh salads for a totally healthy meal. Note: Be mindful to only broil the fish under the hot broiler for just a few minutes so that it remains crispy on top and perfectly tender and moist on the inside.
Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat. Well, you can always make a “DIY” romantic date with him or her in just a snap of a finger without overspending with this grouper over spinach meal.
Smoked paprika and Italian seasoning make this a simply delicious take on sautéed fish. You may likewise add some white wine to the pan along with the olive oil and butter for a flavorful sauce.
Image source: Mike’s TableEvery meal is extra special whenever the family sits together to enjoy a yummy and nurturing platter. This unique grouper dish though quick and easy promises a flavorful and enticing dining experience.
Image source: Adventurous Kate.Comte grouper family is perhaps the most popular saltwater food fish in the United States and even in some parts of the world. This grouper chowder recipe contains, onions, bell pepper, potatoes, tomatoes, lime juice and spices that make it extra wholesome and rewarding.