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.
Thumb Up(24) Louie in VA 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.” My husband brought this home from a deep sea fishing trip, and we used this recipe.
Easy Crispy Oven -Baked Grouper checks all the boxes; it’s quick, easy, fuss proof, foolproof, and every last bite is crunchy, flaky deliciousness! Any thicker or thinner than this means that you will have to increase or decrease the cooking time.
According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Melt butter in a small skillet over medium heat.
Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Serve this delicious fish with my easy cheese grits and a nice tossed salad.
Print Pin Crispy Oven Baked Grouper checks all the boxes; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness! Melt butter in a small skillet over medium heat.
Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.
Grouper is a popular fish among the health-conscious, possessing a lovely, mild flavor which lends itself to a variety of preparations. Add your favorite seasonings to the grouper fillets before you wrap them up and put them in the oven, and you'll wind up with a moist, flavorful fish dish.
Not only is this roasted turkey recipe fool-proof and easy to make, it will exceed expectations as the centerpiece of your Thanksgiving feast! My hope is to squash any fears or insecurities you might have about cooking a perfect, beautiful Thanksgiving Turkey.
A good rule of thumb is to allow one day in the fridge for ever 5 pounds of Turkey. Remove the turkey from it’s packaging, dry it off with some paper towels, and then prepare it for the oven.
Any bacteria on the turkey will be killed in the hot oven while it bakes. However, if the turkey is wild, you should brine it the night before to make sure it will be moist and flavorful.
Basting is really unnecessary to produce a beautiful golden brown turkey. If you try to put stuffing/dressing inside the cavity of the bird, the turkey will be overcooked by the time the stuffing reaches a temperature that’s safe to eat.
It will continue to cook inside the foil tent to make up that extra 5 degrees. If you’re using the drippings for gravy, remove the turkey from its pan, to a cutting board and tent it with foil while it rests there.
If you’re not using the drippings, then just leave the turkey in the pan and tent with foil. Just use a casserole dish big enough to fit the bird, or buy a $1 disposable foil roasting pan from Walmart (then you can throw it away after).
Place a bunch of chopped veggies on the bottom of your pan. The veggies will act like the wire rack in a regular roasting pan by elevating the turkey slightly.
Remove the neck (usually found in the large cavity of the bird) and the bag of giblets (sometimes found in the smaller neck cavity of the bird). Stuff it with the quartered lemon, onion, apple and herbs.
Tucking the wings prevents them from burning, and helps the turkey sit flatter. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage.
(You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey) Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened).
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
Tips for covering with tinfoil: Start with the bird uncovered. Once the skin gets golden brown, tent the bird with a large piece of tinfoil.
Use 4-5 ribs of celery and 4 large carrots, roughly chopped. Convection Oven : You can use the same method to cook the turkey in a convection oven, just check the temperature sooner (start checking after 2 hours) as it will cook faster.