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.
Easy Pan-Seared Grouper with Premolars is a colorful and flavorful entrée which only takes ten minutes to prepare. It’s a perfect choice for a quick weeknight seafood dinner but it is also a dish you would be proud to serve to guests.
Premolars, a cross between a condiment and garnish, is simply a combination of fresh parsley, garlic, and lemon zest. I added just a bit of Parmesan cheese and olive oil to the mixture, and it brings a bright and fresh pop of flavor to the grouper.
Grouper, as with most other fish, is low in calories, an important part of a healthy diet and provides high-quality protein and a wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium, iodine, and omega-3 fatty acids. When buying fish look for a mild, fresh briny smell and avoid a strong fishy odor.
To keep your fish fresh, if you are shopping at a grocery store or seafood market, buy it last, take it directly home, refrigerate and cook it within 24 hours. In general, you should plan to purchase about one-half pound of fish fillets for each adult you will be serving.
The ingredients for Easy Pan Seared Grouper with Premolars include fresh grouper fillets, fresh parsley, lemons, garlic, olive oil, Parmesan cheese, kosher salt, and ground black pepper. Add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl.
To prepare this easy grouper recipe, gather your ingredients and preheat the oven to 375 degrees. To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat.
Remove the pan from the heat and top each fillet with the premolars mixture. Print Pin Easy Pan-Seared Grouper with Premolars is a light, healthy, low calorie and flavorful fish entrée topped with parsley, lemon zest garlic, and Parmesan cheese.
To make the premolars, add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl. To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat.
While the pan heats, season both sides of the fillets with salt and pepper. Remove the pan from the heat and top each fillet with the premolars mixture.
Season with salt and black pepper to taste. Place on a serving plate of your choice and shave some fresh Parmesan cheese over the top.
METHOD Sprinkle some smoked paprika and a small amount of Italian Seasoning on the Grouper and set aside. Place butter and olive oil in a sauté pan over medium heat.
3 Tablespoon olive oil 1 to 1.5 pound fresh grouper, trimmed of bones and cut into finger-sized pieces 1/2 cup quinoa flour salt Slip each piece into the hot oil, being careful not to overcrowd the pan.
Rate this recipe Click on a star to record your vote Blood Type Diet Analysis: Core Ingredients Analysis: The ingredients in this category are either Bad compliant for all types or the recipe author and/or editor did not suggest a possible substitution.
If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
Our products and services are not intended to diagnose, cure or prevent any disease. Seared grouper cheeks with grilled creamed corn, blistered Shinto peppers, torn cilantro, and crispy tomato petals.
A while ago, I had the amazing opportunity to be the guest of Urban Tide restaurant at Hyatt Regency Orlando. Urban Tide specializes in seafood, and Chef Jared Gross gave me this grouper cheeks recipe to share with you so that you can try it for yourself at home.
Grouper Cheeks 8 Grouper Cheeks approximately 3/4 lb total Sea Salt To Taste 1 tablespoon Olive Oil White Pepper To Taste 2 ounce Butter Creamed Corn Remove the oil and butter and use the same pan from the cheeks.
Heat oil to 375 and fry the tomato skins till crispy, remove and place on a paper towel to drain, then season with salt. Plating Spoon the some creamed corn mixture onto a plate or in a shallow bowl, stack 2 grouper cheeks on top, place 2 blistered peppers crossed on left side, 3 pieces of crispy tomato skin and tear fresh cilantro leaves over the top.
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.
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. 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. 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.