If you are unable to find this decadent fish, we left you a list of substitutes so that you can still enjoy this dish. The best sauce for grouper highlights the delicate fish without taking over.
In this recipe, we use a simple toccata type sauce with lemon and capers to create an easy meal that the family will love. Immediately store grouper in the refrigerator until time to cook.
OR forget the fish all together and use chicken, scallops, or shrimp. The fish is done when it turns opaque and flakes easily with a fork.
Yield: 6 Author: Laurel Ann Danger, MS, RD, Lin, CDE The best sauce for grouper highlights the delicate fish without taking over.
In this recipe, we use a simple toccata type sauce with lemon and capers to create an easy meal that the family will love. Dry fish fillets with paper towel.
Add chives, capers, lemon juice, brandy (or cognac), mustard, and butter to the pan. Stir until sauce is smooth and has reduced slightly, approximately 2-3 minutes.
Shrimp toccata is a perfect, easy weeknight meal. Juicy shrimp are coated in a sauce made up of white wine, lemon juice, broth, capers, parsley, and butter.
It cooks up in no time, making it a perfect, easy weeknight meal. I like to serve shrimp toccata over angel hair pasta that has been tossed in a little butter and parsley.
Because in the time it takes to cook the pasta, I can make the shrimp toccata. Shrimp toccata is a perfect, easy weeknight meal.
Juicy shrimp are coated in a sauce made up of white wine, lemon juice, broth, capers, parsley, and butter. Uncooked peeled, detained, large shrimp (thawed, if bought frozen) ½ tsp.
Salt divided 1 medium shallot sliced ¼ cup chicken broth ¼ cup dry white wine 2 tbsp. Ground black pepper ¼ cup loosely packed flat leaf parsley chopped 2 tbsp.
In the meantime pat the shrimp dry with paper towels. Cook the shrimp, stirring often, until it turns opaque and is slightly undercooked (about 3 minutes).
Remove the shrimp from the skillet with a slotted spoon and set aside. Add the chicken broth, wine, lemon juice, pepper, and ¼ teaspoon of salt.
Squeeze a charred lemon half over each serving of this spicy, butter-seared fish for the best flavor. In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper.
Arrange fillets in a single layer in the prepared baking dish and sprinkle with parsley. Bake in preheated oven 10 to 15 minutes or until the fish flakes easily with a fork.
Then I sprinkle the fillets with garlic salt and press them into equal parts seasoned bread crumbs and part cheese (I actually prefer the stuff in the green jar over real, for this dish). Sometimes we spritz the tops of the fillets with spray, which makes the coating a little crispy.
My husband is NOT a fish eater, but he requests this dish at least once a month. I have made this recipe many times with great results.
I keep frozen orange roughly from wholesale club on hand because everyone, esp. To save time I do not thaw, and simply place the ingredients on top of the fish (must bake longer).
I substitute olive oil for butter, do not use the salt, and add fresh lemon slices. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.
2 5oz boneless, skin-on halibut fillets 1 tsp olive oil 1 large clove garlic, minced 2 tsp lemon zest Juice 1/2 lemon, divided 1 tbsp chopped flat leaf parsley Pinch each sea salt and fresh ground black pepper, or to taste (TRY: Simply Organic Ground Black Pepper) In a large nonstick baking dish, add halibut skin side down and drizzle with oil.
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