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.
08/29/2015Really simple recipe, skipped the capers and used fresh garlic instead of bottled. Turned out absolutely incredible, really did the grouper justice.
04/10/2013only had a can of chili tomatoes............but it was awesome....the chili spice rocked the tomatoes. I did not use grouper as this fish is not easily obtained in my country.
I tried it with Shook fillet and it came out really great. I had to half the recipe because of the poundage of the fish.
I will try this recipe with a thicker fillet, more like the thickness of the grouper. Perhaps suggestions of other types of fish would help.
08/15/2011I made this with some extra Halibut that I had and really enjoyed it. I also used everyday tomatoes as I had some fresh ones right from the farm, and they worked great as well.
We are visiting Florida, and we had grouper that my husband and future son-in-law caught and it was delicious. This will go in my recipe collection as a five star and will be remembered as a wonderful meal shared with friends.
I didn't have enough fresh tomatoes, so used a can of petite diced instead. I could not find grouper, so used striped bass and it came out great.
03/22/2010I had bought grouper for dinner not knowing what to prepare and amazingly my Facebook page showed a recipe for grouper. I had all the ingredients on hand and it looked good, so we had it for dinner, and I am thrilled.
I am fortunate enough to live in an area where grouper is fresh so the dinner was amazing! I would assume frozen white fish of any sort would be equally terrific.
09/17/2009This really was an excellent way to serve fish. We used halved cherry tomatoes (of which we have a bumper crop) and put it over quinoa.
02/13/2009This dish is easy to prepare and tasty! I sprinkled the fish with garlic pepper to add just a bit more flavor.
Sort by: Newest Down Triangle 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. Lightly grease the center of each piece of foil with olive oil or a cooking spray.
Place the grouper fillets on each piece of foil, and add desired seasonings or sauces. Try simply seasoning with salt and pepper, or prepare a simple tomato sauce with fresh herbs.
You'll love this easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives! Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.
Whenever I'm out at my local grocery store, I make a point of stopping at the fish counter to chat up my fishmonger friend. Last time, I happened upon some beautiful looking grouper fillets and my mind immediately went to something quick and fuss-free like a baked fish dinner.
This baked grouper recipe gets its bold Mediterranean kick from a few spices and a combination of favorites: fresh garlic, tomatoes, olives, lemon juice, and extra virgin olive oil. I use the more readily available red grouper, a white fish from the sea bass family.
Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass. Here, we give it a quick coating in some Mediterranean spices including cumin, oregano, and paprika for color and depth.
This trio is essential to creating the bright and bold Mediterranean flare to this recipe. The olives here contribute a distinctive rich, salty, slightly tangy flavor--a bit of Greek twist.
If you're not a fan of olives, toucan feel free to omit them or use capers in their place. I love using dill here; it's grassy with a bit of anise-like licorice flavor works well with fish.
Pat fish fillets dry and season on both sides with kosher salt. Prepare the spice mixture of cumin, oregano and paprika in a small bowl, then season the fish well on both sides.
Bake for about 12 to 13 minutes or until the fish turns opaque and flakes easily using a fork. TIP: You've heard me say this earlier, no one likes dry fish so avoid overcooking your grouper.
Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives. Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.
Scale1x2×3x 1 ½ lb grouper fillet (or a similar fish) kosher salt 1 tbsp dry oregano 1 to 1 ½ tsp ground cumin 1 tsp sweet paprika ½ tsp black pepper 4 large garlic cloves, minced Juice of 1 large lemon, more for later Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) 6 to 8 oz cherry tomatoes, halved 6 to 8 pitted Kawabata olives, sliced Chopped fresh dill (about ¼ oz or so) Heat oven to 400 degrees F. Pat the fish dry and season with salt on both sides.
Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork. Adjust cooking time as needed and use an instant read thermometer (per tip above) to determine when your fish is ready.