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.
03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side.
Be sure to turn when broiling as the browning gives a nice texture and crunch. The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix.
I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
Next time I will use about 1/8 of the listed amount. 06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it.
Like most reviewers, I halved the butter (I only had 3 grouper files). I substituted Old Bay for Paprika in the seasoning blend.
The directions didn't mention broiling (although you prepared it in a broiler pan), so after baking for 10 minutes, I spread with mayo & sprinkled with paprika, then broiled for 2-3 minutes to lightly “crisp.” I'm just beginning to try Salmon.
My husband brought this home from a deep sea fishing trip, and we used this recipe. Melts in your mouth and I had no idea it was fish.
I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. 06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice.
I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp.
I loved it (which I guess means 5 stars!). I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes.
(Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer. I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture.
I slipped the pan under the broiler for just a couple of minutes, until the fish was golden brown. I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used.
I got lucky, and the fish I used was fresh and delicious, and only enhanced by this simple recipe. I think it would be better with some crispy bread crumbs or pinko flakes.
The topping is good but the texture of the fish needs help. 05/21/2006 We went fishing and caught 100lbs of Mali and came home looking for a recipe.
I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy. We had bought some grouper yesterday and had no idea what to do with it, so I found this recipe and gave it a try.