I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts. Grouper is a firm white fish that is flaky and moist with a distinct mild flavor.
The fish is steamed in a foil pouch in its own juices and delivers great flavor. Grouper is an easy to make white fish that is mild in flavor and available just about anywhere.
I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do. If you are selecting grouper from a local fish market, near the shore, use the smell test.
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Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.
The moist, big flakes and the sweet mild flavor of grouper, makes it a perfect fish for the grill. Rinse grouper fillets under cold water In a large shallow pan or gallon size baggie add the garlic, orange juice, grapefruit juice, olive oil, soy sauce, lemon juice, hot pepper sauce, black pepper and salt.
Unlike meat, fish marinades don’t require a long time to infuse the fish with flavor, so toucan whip up an elegant, flavorful meal on short notice. The recipes below exclude salt and pepper for the most part, as we recommend that you to do that no matter what unless noted.
How To Do It : Combine ½ cup olive oil, 2 tablespoons fresh lemon juice (from 1 lemon), and fresh herbs (such as cilantro, basil, rosemary, or thyme) removed from the stems and loosely chopped. Extra Credit : Toucan also use the excess marinade to brush on the vegetables before grilling for a continuity of flavors.
Adjust each ingredient to find a balance that suits your palate, then spread over the fish. Orange, Honey, & Ginger Marinade An easy marinade, this orange-honey-ginger combo hits both the sweet and spicy notes: The concentrated sweetness of the honey, the heat of the ginger, and some lime juice to balance it all out.
Note: Lightly salt the fish beforehand as soy sauce in the marinade will add more sodium. If spicy isn’t your thing, opt for jalapeños or a pinch of dried red chili flakes instead.
Serve with rice and vegetables such as steamed snow peas or BOK chop. How To Do It : Combine 1 cup coconut milk, 2 tablespoons lime juice (from two limes), 1 ½ tablespoons soy sauce, ½ tablespoon fish sauce, and ½ thinly sliced (seeds removed) Thai Bird’s Eye chili (optional), in a shallow bowl.
Place the fish fillets in the bowl about 15 minutes before cooking, coating them with the marinade and turning over halfway if not submerged. As the miss and soy sauce already contain a generous amount of salt, you do not need to pre-sale or pepper the fish for this recipe.
Brush on fish and bake, watching carefully to ensure the top does not burn. Many marinades, including these, can be made ahead of time and stored in an airtight Mason jar in the refrigerator.
Grilled Grouper is like a taste of summer anytime you fix it. I became acquainted with Grouper when I started traveling to Florida and going on fishing expeditions.
The fish has a milt to sweet flavor, and is great whether you grill it, pan cook it, broil it or fry it. In fact, fried Grouper sandwiches are a main stay in the Destiny / Fort Walton Beach area.
To put it simply, Grouper is primarily a salt water fish that can become quite large. Most people mistakenly think they are called grouper because they travel in groups.
Proper Equipment : I cover this in the video, but please have a good, thin, metal spatula on hand. I was afraid that the spices would overwhelm it, but they turned out to be perfectly balanced.
The only thing we thought it lacked was salt, but we add that at the table anyway. The flounder fillets I had to work with were incredibly thin, and I was afraid the double breading would overwhelm it.
So I skipped dipping it in the egg and the second dredging. The single layer of flour coating turned out to be plenty, but with a thicker fish it would be better with the extra breading and would probably deserve the 5.
I followed the recipe exactly the only tweak I'll make next time is a pinch of salt. I substituted black pepper instead of cayenne because my kids would be eating it.
I even was a bit short on the marinade because I had over a pound of fish and it was still perfect! The batter is nice and light which I like for fish.
My son did not like the fruity taste the lemon gave it, but he's just a kid lol. I will make this again and maybe try broth in place of the lemon juice just for him.