2 In a large bowl, whisk together the beer, egg, flour, cornmeal, baking powder, and 1 teaspoon salt. When they’re golden brown, remove to a paper towel–lined baking sheet and keep warm in the oven while the rest of the fish fries.
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.
When it comes to eating well, star chef Bobby Flay champions the tried-and-true method of cooking fish in parchment. 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. It’s also just the sort of thing you need in your wheelhouse as you travel to your family camp or favorite spot along the Gulf Coast this summer.
A fresh grouper fillet is hefty enough to hold its shape when pan-fried and flavorful enough to not get lost among the bread and trimmings. This recipe uses soft ciabatta rolls and straightforward garnishes of butter lettuce, tartar sauce, pickle slices and red onion, but the sky is the limit on how you choose to dress yours.
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.
Commonly found in coastal Florida waters, grouper is a mild flavored white fish. Its firm texture makes it great choice for sandwiches, whether fried, grilled, broiled or pan seared, and you’ll find this Florida specialty on restaurant menus throughout the state.
Cut the fish into 4 uniformly sized pieces, season both sides with salt and pepper and set aside. To serve, line each roll with romaine lettuce leaves, add a tomato slice and a piece of fish and top with the Mojo Mayo.
Arrange bell pepper strips and tomato slices in a single layer on a jelly-roll pan coated with cooking spray; drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt and Italian seasoning; stir to coat.
Bake at 350° for 40 minutes or until edges are lightly browned. On The Chew, Clinton Kelly shared a recipe that reminded him of his best friend since 7th grade.
The pair recently went on vacation to Key West, Florida, and they enjoyed plenty of great eats. You can recreate a portion of their experience with this recipe for Grilled Grouper with Key Lime Mango Salsa.
On The Chew, Clinton Kelly shared a meal inspired by a favorite vacation destination. Carla Hall explained that jicama is mild and tends to take on the flavor of whatever it is paired with.
Press question mark to learn the rest of the keyboard shortcuts “Blackened” shouldn’t be confused with “burnt;” it usually refers to a generous seasoning of hearty spices like paprika and black pepper and a strong sear so that a light crust is formed.
Calories 435 Fat 15.3g Sat fat 1.4g Mono fat 7.8g Poly fat 5.2g Protein 38g Carbohydrate 36g Fiber 5g Cholesterol 63 mg Iron 3 mg Sodium 751 mg Calcium 115 mg Sugars 8g Est. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted.