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.
Restaurants and cookbooks often prepare grouper in complicated ways, such as starting off by searing the grouper and then baking it, or baking the fillet and then finishing it on the grill. You don't need to go to those lengths to enjoy the thick, firm fillets and mild taste of grouper.
The grouper fillets are ready when they are opaque all the way through, and they flake easily with a fork. Season the fillets with salt, pepper and lemon juice.
Bake the fillets for seven to 10 minutes, or until they are opaque all the way through, and they flake easily with a fork. Take the fillets out of the oven and top them with chopped parsley to garnish them.
“ Grouper refers to a number of different, but related, large fish notable for their stout bodies and big mouths. Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor.
They will do this even after they have been hooked, so the fisherman has to carefully “work” it out without snagging or snapping the line on something. Normally, you would have to go about 20 miles offshore to find the best grounds for fishing grouper.
In recent years, though, the development of artificial reefs off the Atlantic and Gulf coasts of the U.S. have brought groupers, in large numbers, closer to land. So while some types of fish are becoming scarcer or even disappearing from market shelves, grouper is actually being seen more often.
Mix mustard, onion, salt and pepper. Coat the fillets with this mixture and marinate for 1 to 2 hours in the refrigerator.
Which side you cook first depends on the type of fish as well as the cooking method that you use. You may decide to leave the skin on the fish for a variety of reasons.
Serving certain kinds of fish with the skin on makes it look more elegant. Even the humble trout looks like a gourmet meal when it is cooked and served whole.
If the fish has very thick or inedible skin, such as grouper or blackish, remove the skin or cook it, turning once, then remove it after cooking. Diners can then choose whether to remove the skin or to eat it along with the flesh of the fish.
To complete the elegant look of the fish, lay a lemon wedge or a spring of parsley on top. Sean Brock, partner and chef of McCray’s Restaurant in Charleston, South Carolina, has received national recognition for his craftsmanship and for his investment in serving only the freshest cuisine to the restaurant’s hungry patrons.
Here we have Brock’s recipe for Grouper with Pan-Roasted and Pickled Butternut Squash, offering a brief glimpse into his creative genius. Cloaked in American history, McCray’s Restaurant is home to southern hospitality and farm-fresh feasting.
I stopped for a moment to really take it all in, and my head was swimming with ideas for what to do with the squash once it made its way into the kitchen. I picked a couple of the flowers and leaves, carved a little piece of raw squash away with my pocket-knife, and ate both at the same time.
Put the sliced squash, vinegar, salt, sugar, coriander seeds, Tonga bean, and tarragon in a medium saucepan and bring to a boil over high heat. Ingredients 8 tablespoons (1 stick) unsalted butter, at room temperature 2 cups nasturtium leaves 1 cup nasturtium flowersInstructions Put all the ingredients in a food processor and process until the flowers and leaves are just little specks in the butter.
(Tightly covered with plastic wrap, the nuts will keep for up to 3 days in the refrigerator.) Ingredients Reserved bottom of the squash 2 tablespoons unsalted butter 1 tablespoon canola oil Kosher saltInstructions About 30 minutes before serving, start the pan-roasted butternut squash.
Ingredients ½ cup canola oil Twelve 3-ounce grouper fillets, about 2½ inches thick Kosher salt 12 thyme sprigs 2 garlic cloves, lightly smashed, skin left on 4 tablespoons unsalted butterInstructions Heat two large cast-iron skillets over high heat and add ¼ cup of the oil to each pan. Lay the fillets skin side down on the bed of thyme and garlic and add 2 tablespoons of the butter to each skillet.
Baste the fish with the butter until cooked through, about 4 minutes; the flesh should flake when prodded with a fork. Ingredients 1 cup fresh orange juice ½ cup Nasturtium Butter (from above) Nasturtium leaves and flowers (optional)Instructions Put the orange juice in a small nonreactive saucepan and bring it to a boil over high heat.
Instructions Place 2 grouper fillets in the center of each of six large warm plates. Sprinkle the plates with the hazelnuts and garnish with nasturtium leaves and flowers, if desired.