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 grated a very good part cheese for it, I saw a similar recipe and it had green onions and chives in the mixture, so I did add that (personal preference) highly recommend!!!!!! I was skeptical the mayo just didn't seem right to me but it was fabulous.
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. For a little color, I added chopped fresh parsley and paprika.
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. Fishy tasting grouper is NASTY.
Avoid any files with gray areas or at least discard that part! 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.
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.
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.
I may try a bit of sweet white wine for bull nose dolphin. 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. My roommate loved this dish too.
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.
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).
With all the flavor of lemon and thyme, this easy to prepare grouper tastes indulgent, while fitting into your healthy resolutions. “So, what’s your New Year’s resolution?” And, it seems like more often than not, the answer that comes back revolves in some way around getting healthier and eating better.
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Grouper is a mild and slightly sweet fish from the sea bass family that has a firm texture and white meat with large flakes when cooked. We buy fresh fish when possible, since we find the flavor and quality to be better than frozen.
The fresh fillets should be firm and translucent with no discoloration and only a mild odor. Broiling produces a similar effect to grilling (so recipes for grilled fish are easily converted for broiling), with a slight crispness to the edges and moist interior.
Towards the end of cooking time, it’s easy for the fish to go from ‘not done’ to ‘a bit too charred’ in less than a minute. The added fat will help the fish to brown and crisp nicely, but since we’re talking about healthy resolutions, we’ve decided to skip the extra fat in this recipe.
1 lb fresh grouper files (or Striped Bass, Mahi-Mahi and Red Snapper) 1 lemon, tested and juiced* 2 garlic cloves, minced ½ tsp thyme 1/8 tsp ground black pepper Place files in one layer on a greased baking sheet.
Place the fish in the oven, roughly 5-6" from the broiler heating element. We received product samples and a promotional item to thank us for our participation.
Shrimp and Ham Creole Jambalaya Cape Malay Seafood Curry French Salad Noise Grilled Whole Trout Traditional German Pork Schnitzel UK (Russian Fish Soup) Kim bap (Korean Sushi) Goal Fish Curry For those of you not familiar with the throat, it is the piece of the fish that is attached under the bottom jaw that includes the pectoral fins and extends down the stomach cavity.
Back to the recipe, place your throats in a zip-lock bag that is big enough to hold them, cover with your favorite brand of Italian dressing and place in the refrigerator overnight (if you can’t wait, they don’t have to marinate overnight, but the longer the better). After they have marinated, “break” them in the center so that they lay flat, score the inside that will be face up with a sharp knife, and place them on a hot grill (charcoal or gas), or under the broiler in your oven until they flake easily with a fork (usually about ten minutes).
DIRECTIONS Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months. Mix butter, oil, Parmesan and essence in small bowl, whisk till smooth.
If you haven't tried grilled grouper throats, sautéed grouper cheeks, and smoked backbones in sesame ginger marinade before, you will not believe what you are missing... Here's the easiest way to do it:I always wear a Kevlar fish cleaning glove on my left hand; and my knives are kept extremely sharp at all times. The process of removing the throat of fish is the same for any large fish. The incision point for the first cut; note the angle of the knife is ~145 degrees; a quick pop at the butt of the knife inserts the blade.
If you don't find the joint of this pulley bone; a pair of tin snips, lopping shears or a serrated knife will work. Cut and pull; it will require a bit of force to separate the tissues and membranes.
I finished spending the day watching Bear Grills, the survival guy on TV. Those bones are large and when you fillet the fish plenty of meat gets left behind.
When we have a family fish fry we cook the backbones first and eat them like an appetizer... At the market we scoop the meat out of the throat in a fashion that makes it boneless and skinless and sell it with the cheeks.
As Barry mentioned the texture is a bit different, say more like a chicken breast, not flaky like the fillets. Grouper is a good fish all the way around, hard to beat.
Shopaholic wrote: At the market we scoop the meat out of the throat in a fashion that makes it boneless and skinless and sell it with the cheeks. We sell the throats and cheeks for $6.99/LB., a good value when the fillets are going for........sit down now...........$19.99/LB.
Remember, Scott works with fish for a living. I think he just shoots loads of snipe and lives on that for the entire year.
So now I don't feel so bad about paying the gas bill from the last trip out. One of my absolute favorite fish species to cook and eat is grouper.
Today you can get a super easy but very delicious recipe, fried grouper fingers. The grouper is simply an excellent fin fish for cooks and home chefs to work with, since the meat is so forgiving and delicious.
First thoroughly rinse the grouper finger cutlets with fresh water to cleanse the meat. Next take a plastic or brown paper bag and pour in corn meal mix.
Then gently take out one at a time, while tapping against the bag to shake off excess corn meal, and place into the hot grease. Take out of skillet and place onto a plate that has been draped with paper towels, to soak up excess cooking oil.