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.
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).
My husband brought this home from a deep sea fishing trip, and we used this recipe. I asked him the next day to cook it again.
This Oven-Baked Parmesan Grouper Fillet recipe is a delicious low-calorie home run! Topped with tangy sour cream and nutty Parmesan cheese, these baked fish fillets take only 20 minutes from start to finish.
And, because of its mild flavor, Baked GrouperFillets is a great fish recipe for kids! Grouper is a lean, moist fish with large flakes and a firm texture.
I not only enjoy the taste, but like that it’s so easy to prepare, a healthy alternative to meat, and relatively low in calories. Because it’s so quick, Easy Oven-Baked Parmesan GrouperFillets is not only perfect for a hurried weeknight dinner with the family but equally excellent company fare.
We are fortunate to live in Florida because we have access to fantastic fresh seafood all year long, and we take full advantage of it. Although this recipe calls for Florida grouper, you can easily substitute any firm white fish such as red snapper, redfish, bass or halibut.
The ingredients for Easy Oven-Baked Parmesan GrouperFillets are simple: grouper fillets, sour cream, grated Parmesan cheese, fresh lemon juice and lemon zest, onion powder, hot sauce, paprika, kosher salt, and ground black pepper. For the optional garnish, you will need some lemon wedges and fresh chopped Italian parsley.
To prepare this tasty entrée, first, gather your ingredients and preheat the oven to 350 degrees F. Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and hot sauce in a small bowl and mix well.
If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish. You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut.
Topped with tangy sour cream and nutty Parmesan cheese, these baked fish fillets take only 20 minutes from start to finish. Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and Tabasco in a small bowl and mix well.
Sharon's Expert Tips: You can tell if the fish is done when it is opaque and flakes easily with a fork. If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish. You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut.
Thin fillets from delicate fish such as flounder or sole won't work as well, and salmon would make the dish too rich. Beat eggs, salt and cayenne together in a shallow dish.
Place flour mixture and cornmeal in separate shallow dishes. In a deep-fry pan, heat 1 inch of the oil to 375 °F on a deep-fat thermometer.
On each side, or until browned and fish flakes easily with a fork. Transfer fillets to paper towels to drain; serve immediately.
Grouper has a sweet, mild flavor, like a cross between bass and halibut (both are wonderful options to use too). If you are marinating grouper fillets do not go over 30 minutes or the flavor of the marinade will overpower this delicate fish.
2 lbs grouper fillets, washed and patted dry salt and pepper to taste Lightly dust fillets with flour and place in the hot olive oil.
Add the egg, cornflour, fish sauce, red curry paste, chili powder, coriander leaves. Transfer to bowl and add green beans and spring onion.
Serve with rice, chopped cucumber, fresh coriander, sweet chili sauce and a squeeze of lime juice. This sauce is spicy, but adjust the red pepper flakes and Sriracha according to your taste.
Add 1/4 cup water, rice vinegar and sugar in a saucepan over medium high. When it starts to boil, add the minced garlic and red pepper flakes.
In a cup or small bowl, mix the cornstarch with the tablespoon of cold water until dissolved. Bring the chili sauce mixture to a simmer again and add the cornstarch/water and 1/2 teaspoon of salt.
Cook, stirring constantly until mixture reaches desire thickness; approximately 3 to 5 minutes. This grouper recipe is so easy to put together including a fresh lovely taste.
1/2 lb grouper fillets, washed and patted dry cherry tomatoes, halved1 TBS minced garlic olive oiled pepper flakes sea salt and freshly ground black pepper to taste garlic butter sauce, recipe below angel hair pasta, cooked by instructions on box, drained and drizzle with a little olive oil. Meanwhile, season grouper fillets with salt and pepper and lightly dust with flour.
To serve, first plate the pasta that was drizzled with olive oil, then top with a cherry tomato. Place a few grouper chunks on top and drizzle with garlic butter sauce, red pepper flakes, shredded Parmesan cheese and parsley.
Whisk in a few butter pats at a time and cook until it coats the back of a spoon. Recipe calls for grouper but I use snapper, a good white fish will do.
1/2 tablespoon red curry paste, plus more if needed Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
Add the spring onion trimmed, cut into 2-inch segments and julienne (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute.
Black Grouper is one of the best tasting fish in the ocean. You can't go wrong with a black grouper sandwich and a cold beer.
This is a great video on how to fillet your black grouper posted by “filibuster”. Black GROUPER WITH A PARMESAN CRUST This video posted by “cooking guide” shows you how to make Black Grouper W/ A Parmesan Crust.
How To Make Thai Style Black Grouper : This is a great recipe posted by “LearnToCook”. ½ tsp Thai red curry paste mixed with 1-2 Tbsp.
Place stick-cut carrot and celery on bottom half of foil. Pour 1 T coconut milk/curry paste mixture over fish and add minced ginger and garlic.
We hope you enjoyed our article on cooking black grouper with tons of recipes ! This article was part of a series of articles on how to cook your catch, and part of a bigger goal that Bull buster has to help you spend more time fishing.
Articles On Grouper Fishing On The Bull buster Community: We have posted recipes in this article series that have been around in a fishing family for over three generations, we hope that we can keep these traditions alive as part of our mission to help you spend more time fishing.
Learn how to fillet your shook and make some awesome food with it! How To Cook Sea Trout : Learn how to make Cajun sea trout including a family recipe that's over three generations old.
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I was lucky enough to grab some fillets from by brothers’ recent fishing trip, you can also find fresh grouper at your local fish market or your store’s frozen section. If you are unable to find this decadent fish, we left you a list of substitutes so that you can still enjoy this dish.
The best sauce for grouper highlights the delicate fish without taking over. In this recipe, we use a simple toccata type sauce with lemon and capers to create an easy meal that the family will love.
It should have firm flesh that springs back when pressed. Immediately store grouper in the refrigerator until time to cook.
Yield: 6 Author: Laurel Ann Danger, MS, RD, Lin, CDE The best sauce for grouper highlights the delicate fish without taking over.
In this recipe, we use a simple toccata type sauce with lemon and capers to create an easy meal that the family will love. Add chives, capers, lemon juice, brandy (or cognac), mustard, and butter to the pan.
Stir until sauce is smooth and has reduced slightly, approximately 2-3 minutes. This is another Health magazine recipe and I wanted to add to my cookbook.
Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.