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.
If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Grouper fillets can be cooked any way you want; but the most popular is grilled, baked or fried.
Grouper has a sweet, mild flavor, like a cross between bass and halibut (both are wonderful options to use too). If you are marinating grouper fillets do not go over 30 minutes or the flavor of the marinade will overpower this delicate fish.
Lightly dust fillets with flour and place in the hot olive oil. Cook the fish until it flakes easily with a fork; approximately 4 minutes on each side.
1 lb white fish fillets, uncooked1 egg, beaten3 TBS cornflour1 TBS fish sauce3 tsp red curry paste1/4 cup fresh coriander leaves1 tsp red chili pepper, chopped10 fresh green beans, sliced2 green onions, chopped peanut oil sweet chili sauce, recipe below Add the egg, cornflour, fish sauce, red curry paste, chili powder, coriander leaves.
Serve with rice, chopped cucumber, fresh coriander, sweet chili sauce and a squeeze of lime juice. This sauce is spicy, but adjust the red pepper flakes and Sriracha according to your taste.
Add 1/4 cup water, rice vinegar and sugar in a saucepan over medium high. When it starts to boil, add the minced garlic and red pepper flakes.
In a cup or small bowl, mix the cornstarch with the tablespoon of cold water until dissolved. Bring the chili sauce mixture to a simmer again and add the cornstarch/water and 1/2 teaspoon of salt.
Cook, stirring constantly until mixture reaches desire thickness; approximately 3 to 5 minutes. This grouper recipe is so easy to put together including a fresh lovely taste.
1/2 lb grouper fillets, washed and patted dry cherry tomatoes, halved1 TBS minced garlic olive oiled pepper flakes sea salt and freshly ground black pepper to taste garlic butter sauce, recipe below angel hair pasta, cooked by instructions on box, drained and drizzle with a little olive oil. Meanwhile, season grouper fillets with salt and pepper and lightly dust with flour.
To serve, first plate the pasta that was drizzled with olive oil, then top with a cherry tomato. Place a few grouper chunks on top and drizzle with garlic butter sauce, red pepper flakes, shredded Parmesan cheese and parsley.
Whisk in a few butter pats at a time and cook until it coats the back of a spoon. If you’ve never tried Gulf shrimp, Florida stone crab or grouper, those dishes are a must-eat on your next visit here.
To whet your appetite, we’re sharing nine famous Floridian foods and the 36 best places to sample them the next time you’re in town. Some visitors plan their trips to the Sunshine State based on Florida stone crab season.
Fishermen harvest these crabs from Biscayne Bay near Miami, throughout the Florida Keys and along the state’s Gulf Coast. Because of that, Florida has a lock on the industry and there are a few famous restaurants that are devoted exclusively to this menu item.
A family-run business since 1913, the specialty of the house is the Florida stone crab, cracked and served with mustard sauce. It took this restaurateur to show locals and visitors alike the lure of the Florida stone crab, which was originally served with hash browns, coleslaw and mayonnaise.
Atlantic Goliath grouper can reach 800 pounds, and they are fished in the waters off both of Florida’s coasts. There are many species of grouper in addition to the Goliath, including black, red, speckled, snowy, yellow fin, yellow mouth and more.
The restaurant group launched in 1981 and serves fried, grilled or blackened grouper sandwiches. Its grouper Reuben on toasted marble rye with sauerkraut, Swiss cheese and A Thousand Island dressing is a perennial favorite.
Their version of the grouper sandwich includes a filet dipped in beer batter, deep-fried, stuffed into a brioche bun and topped with lettuce, tomato and onion. The restaurant also prepares a delicious grouper nugget PO’boy on a hoagie roll.
Handed down from the Muskogee Native American tribe, grits are a type of preparation of corn that’s similar to Italy’s plenty. Home cooks and chefs soak the grits overnight before boiling them and then finishing them with cream, butter and sometimes cheese.
It’s a chain, so you’ll find outposts across Florida in places like Jacksonville, Pensacola, Clearwater, Tampa, Naples and Boca Raton. Its version of this Southern specialty is made with Gulf shrimp, andouille sausage and sautéed red peppers and onions, then served with garlic bread and lemon.
The mollusk’s meat is mild and sweet, sort of like a clam, and it’s used to elevate the flavor of deep-fried fritters. Like hush puppies or clam cakes, they are served as appetizers with a variety of dipping sauces or as a side on a fishermen’s platter.
Here you can order all kinds of shrimp and fish baskets, salads, PO’ boys and, of course, conch fritters. For dipping sauces, you can choose from a spicy pink option or one with a Key lime base.
Cubans have lived and worked in Florida for nearly 200 years, first as fishermen and then later, from the mid-1880s, in the tobacco industry in Tampa’s historic Yb or City neighborhood. It’s made with roasted mojo-marinated pork, ham, salami, Swiss cheese, pickles and mustard.
When it comes to side dishes, you can’t go wrong with the collard greens, baked beans or the tomato-based Brunswick stew. The crust is traditionally made with graham crackers or sometimes pastry, while the filling is a whipped concoction of Key lime juice, condensed milk and egg yolks.
The bottom baked layer is traditional with Key lime juice, condensed milk and egg yolks. A raspberry sauce adorns the plate and acts as a nice balance to the tart flavor of the pie filling.
The dessert menu has some very intriguing options, including a Key lime pie made with a macadamia nut crispy rice cereal crust. Millions of Americans enjoy a slice of pecan pie every Thanksgiving, but it’s a popular dessert in Florida year-round.
Pecan groves flourish in the Sunshine State and in nearby Georgia, providing a supply of quality nuts for baking. A rolled pie crust is filled with a mixture made from eggs, butter, and brown sugar or molasses.
You’ve got to love sweet things to try it, since this dessert is packed with sugar along with a powerful pecan punch. It’s grown from a small restaurant to include a gift shop, deli and fresh produce market.
Homemade corned beef hash, pressure-fried chicken and country fried steak with gravy are just a few of its specialties.