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.
Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, jicama, cucumber and collard greens. Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet.
He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives. For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños.
A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant. The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty.
This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a die of juicy jicama, which Jacques usually adds raw to salads for a cool crunch.
There are more than 100 species of grouper, and if they manage to evade commercial and charter fishing boats, they can grow up to 10 feet and live as long as thirty years. They also have the ability to change the color of the bright markings on their body to blend in with their background.
Young grouper normally live close to the coast and habitually seek protection in seagrass beds and tidal pools until they mature. Adults tend to stay on the sea bed and in coral reefs in tropical and subtropical waters.
The craziest fact about grouper, though, is that they are all born and mature as females, but can change their sex when needed to aid in reproduction. One of their physical attributes include their huge mouth and bulky body.
Their mouth doesn’t hold enough teeth to bite their prey, so they swallow them. A mature grouper will feed on fish such as snapper, parrot fish, octopus, crab and crustaceans.
Luckily for my cousin and I, some human had the upper hand on the grouper, and the chef worked his magic with it. The kitchen lightly floured the fish, and then crusted it with extremely thin slices of almonds.
It was then pan-fried in butter, and plated on a bed of mixed greens with a light olive oil dressing. As wonderful as our trip was, you actually don’t have to travel any further than Toledo, Ann Arbor or Telegraph Rd.
Combine the fennel, jicama, citrus segments, 2 tablespoons of olive oil, vinegar and parsley in a large bowl. Preheat 2 tablespoons of oil in a large skillet over medium-high heat.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pan. Add the onion and sauté until soft and lightly golden, about 6 minutes.
Add the tomatoes, olives, capers and jalapeño and simmer for 10 minutes to allow the flavors to blend. Cover and simmer until the fish is opaque throughout when tested with the tip of a knife, 6 to 8 minutes.
Transfer the grouper steaks to warmed individual plates. This recipe is one of 150 recipes collected in “The New Mayo Clinic Cookbook,” published by Mayo Clinic Health Information and Ox moor House, and winner of a James Beard award.
4 (4-ounce) grouper fillets, about ¾ inch thick, or another mild but meaty white fish such as mahi-mahi Kosher salt and ground white pepper 2 tablespoons (1 ounce) canola or vegetable oil 4 tablespoons (2 ounces) unsalted butter Small mint leaves, amaranth leaves, or radish sprouts, or small salad greens, for the finished dish Line a baking sheet with a non-stick mat or lightly oiled parchment paper.
Add the garlic, curry leaves, fenugreek, cumin, mustard, cloves, and nutmeg, and cook several minutes more until the mixture has browned. Pour in the stock and continue to cook as needed to reduce by three-quarters, about 10 minutes.
Strain the liquid through a fine-mesh sieve into a small saucepan, stir in the chives, and keep warm on low heat. Add the fillets to the pan and cook them until golden brown, about 3 minutes per side, until just beginning to flake.
Putting it all Together If you have 4 large shallow bowls, use them to plate the dish. Spoon 2–3 heaping tablespoons of the granola over each piece of fish.