Check for oneness by inserting a knife or fork in the middle near the spine and watching how easily the meat flakes away from the bones. When cooked through, gently remove the fish to a platter and scatter the tropical salsa on top.
The Cambodian amok spice called for here is basically a blend of lemongrass, lime leaves, turmeric, and a little of spicy chili pepper. If you can't find it in the store, you could buy the fresh ingredients and make a paste, or simply choose a different seasoning.
This recipe takes under 30 minutes and clean up is easy using aluminum foil packs. Finally, the chilly weather is on its way out, and we can enjoy the brighter, sunny days of summer.
I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts. Grouper is a firm white fish that is flaky and moist with a distinct mild flavor.
The fish is steamed in a foil pouch in its own juices and delivers great flavor. Grouper is an easy to make white fish that is mild in flavor and available just about anywhere.
I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do. If you are selecting grouper from a local fish market, near the shore, use the smell test.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.
Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States. The grouper fish has firm, yet flaky flesh with a mild and unique flavor.
It takes on seasonings very well and cooks nicely on a George Foreman Grill. Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful.
I personally like to add a good mix of seasoning to grouper before grilling it. It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs.
Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open. Assemble the sandwiches: place lettuce on bottom bun, add tomato, fish, and then the pickles.
In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper. Add the shredded vegetables to the bowl and toss to coat with the dressing.
Grouper is a versatile fish that is eaten year round in the south. What I like to serve with a well seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unbaked chardonnay.
What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old school, unflavored American beer in a bottle. If alcohol is not on your thing, I recommend a tart homemade lemonade with grouper.
Grouper is similar in flavor to bass and halibut: very mild, but firm enough to cook in a grill pan. 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. I can’t say all of those 4 AM wake up times were always cheerful, but he managed to instill in me a great love of just being on the water.
His favorite thing to do now is to text me photos of his fishing exploits while I am sitting in a meeting. Being a good Southern boy, one of my favorite ways to eat fish is blackened.
There are a few good blackening spices on the market, but the ingredients are really simple and I like to make my own, so I can control the heat. Other times, I keep it tame to keep the peace at home (my wife weighs in at “lightweight” on the spicy foods scale).
Cast iron or non-stick pan (all metal, no plastic handles) 2 Grouper fillets, skin removed 1 stick melted, unsalted butter We need to let that pan heat up on the grill for at least 10 minutes, as hot as you can get it.
Melt the butter in a separate shallow dish, large enough to fit the fillets. Cook, with the lid open, for 3-5 minutes, lifting the bottom of the fish carefully with tongs to check on the crust.