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Easy Red Grouper Recipe

author
Ava Flores
• Monday, 18 October, 2021
• 7 min read

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.

grouper braised fennel tomato recipes cook way table sea
(Source: mikes-table.themulligans.org)

Contents

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).

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(Source: annieliciousfood.blogspot.com)

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. Grouper lends itself to a variety of preparations--I love it grilled, pan seared, or baked.

Textures and thickness may vary, so be sure to adjust the cooking time as needed (fish is ready when its flesh turns opaque and you can easily flake it using a fork; internal temp should register 145 degrees F.) 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. More Mediterranean Flavor Makers: in addition to the spice mixture, we add in fresh minced garlic, fresh lemon juice, and excellent extra virgin olive oil.

grouper recipes blackened fish dishes
(Source: www.yummly.com)

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.

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.

Print clock clock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives.

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.

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(Source: www.gritsandpinecones.com)

Remove from heat and add fresh dill (or your favorite herb). Adjust cooking time as needed and use an instant read thermometer (per tip above) to determine when your fish is ready.

Visit Our Online Shop to browse our Greek extra virgin olive oils, all-natural and organic spices and more! Open a can, take a whiff and you’ll know why they’re favored, year-round, over fresh tomatoes in many cooked Italian recipes.

While you’re crisping the chopped pork in the olive oil in a saucepan, drain the tomatoes in a wire-mesh strainer while crushing them with a fork. A few minutes before your meal, lightly coat the fish with the breading mix and sauté in a half-inch of hot peanut oil.

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Sources
1 terraria.gamepedia.com - https://terraria.gamepedia.com/Fishing
2 terraria.fandom.com - https://terraria.fandom.com/wiki/Fishing
3 terraria.gamepedia.com - https://terraria.gamepedia.com/Fishing_foods
4 terraria.gamepedia.com - https://terraria.gamepedia.com/Fishing_poles
5 terraria.fandom.com - https://terraria.fandom.com/wiki/Bonefish
6 terraria.gamepedia.com - https://terraria.gamepedia.com/Ocean
7 myfwc.com - https://myfwc.com/license/