To serve, first plate the pasta that was drizzled with olive oil, then top with cherry tomatoes. Place a few grouper chunks on top and drizzle with garlic butter sauce, red pepper flakes, shredded Parmesan cheese and parsley.
Cold butter, sliced into pats 2 TBS fresh parsley for garnish Whisk in a few butter pats at a time and cook until it coats the back of a spoon.
For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes.
For the before Blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. Add the olive oil, haricots verbs and minced garlic and cook briefly.
Add the linguine and toss in 2 ounces (1/4 cup) of the before Blanc sauce. To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top.
This has been an unusual and stressful year, but I still hope you can find many reasons to be thankful this Thanksgiving. I like fish, and grouper is a favorite, but I wanted to find a different way to prepare it.
I’ve eaten it grilled, baked, blackened, fried and more, but I wondered what could be different and still preserve the mild, but rich, taste. One day, surfing the TV through the cooking channels, I saw something made with leftover chicken mixed in a tomato base and rolled up in lasagna noodles as pinwheels.
(Photo by Jerry Dissever)There are several small things that influence the taste of this, and you may prefer one way or the other. When sautéing the vegetables, I start with the onions; when they begin to turn opaque, I add the spinach, and once it is wilted or warmed, Add the mushrooms.
Remember, you’re just warming these to combine the taste and get them ready, as they will cook for 25 minutes in the oven. Making the pasta cups is the hardest part, especially the first few times; experiment with how large a circle works best in your pan.
1 pound grouper 1/2 pound medium shrimp 1 sweet onion 1 pkg fresh sliced mushrooms 1 pkg fresh or frozen spinach 1 pkg lasagna noodles 1 bottle creamy Alfredo sauce 1/2 cup coarse, grated Parmesan or Parmesan-Romano mix cheese Smoked paprika Salt and pepper Splash of olive oil or 1/8 to 1/4 stick of butter Buttery flavor non-stick cooking spray. Shell and detain the shrimp, leaving tails attached and return them to ice or fridge.
Roll the lasagna noodles into circles approximately 2 to 3 inches across and arrange them with an open end up in the bowls or pan. Season the grouper to personal taste with salt and pepper and place a piece in each pasta circle.
Spoon the sautéed vegetable mixture around the fish in each pasta circle until almost full. Grouper and shrimp stuffed into pasta bowls with vegetables and cheese make an interesting meal featuring one of our favorite bottom fish.
(Photo by Jerry Dissever)Slide the oven tray out and cover each pasta circle liberally with the grated cheese. Some folks eat all the pasta and some nibble at it, much like they do with taco or tortilla shell salads.
For those who like a sweet dessert, it’s hard to go wrong with Key Lime pie. Angel hair Pasta and Grouper 6 Brussels sprouts sliced 1/2 c cabbage Grated Broccoli florets 1 1/2 tb Dried basil but fresh is preferable 2 Italian frying peppers diced Capgemini (angel hair pasta) 15 ml olive oil 2 cloves garlic minced 1/2 c Parmesan cheese Fresh grated 1 tb Parsley fillet Grouper (or other firm Fish) cut int 1 Sweet red pepper or yellow pepper 1 lg tomatoes, fresh diced Salt and black pepper to taste 1 Onion sliced thin 1.
Add the Broccoli and let it cook until bright green. The liquid from the fish mixes with the tomatoes for a kind of sauce.
Add the parsley and cover until the fish is cooked all the way through. Authors Notes: Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a Caesar salad, garlic bread and a nice Chablis.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Combing with pasta in pot and stir to combine. Memorial Weight Loss and Wellness Center offers nutrition counseling to help you maintain a healthy lifestyle.
This dish takes me back to a visit I took to the island of Santorini. The island also boasts of many excellent taverns serving local specialties, lamb and many fish and seafood dishes.
One dish that stood out was this simple yet delicious pasta with grouper fish. Grouper is a big fish to buy for a family but fillets are available and fresh cod or halibut would work wonderfully here as well.
The sauce is made with fresh grated plum tomatoes, the fish pan seared and the final touch is a “salsa” of Kawabata olives, capers, garden herbs and extra-virgin olive oil. Take your fish out of the fridge to bring to room temp.
Drizzle olive oil on both sides and season with salt and pepper. Season water well with salt, add pasta and cook 8 minutes.
Place a large skillet over medium heat and add butter, onions, garlic and stir. Now add the tomato, stir in then the wine, salt and pepper and simmer for 15-20 minutes or until sauce has thickened.
Cook another 1 minute then turn off the heat but leave the fish in the pan. Place fish on each portion, spoon over salsa and finally the red chilies.
Which, along with their size, made them a prime target for fishmongers and caused their population to drastically decrease, so much so that in 1990 the US had to put a harvest ban on the species with the Caribbean following suit in 1993, and Brazil in 2002. And while this means throughout most of the year the numbers of Goliath groupers sticking together in any one place is quite low, they are still easy targets due to the way they reproduce.
When the time to reproduce comes, Goliath groupers come together in large groups that are rarely made up of less than a hundred individuals. In other words, the Goliath groupers utilize the same few places and same few days a year to spawn, which makes them predictable, and thus, easy targets for fisherman looking to catch them.
Since the distinct taste is giant grouper ’s biggest charm, it’s better to cook it in a way that doesn’t overwhelm the fish with other ingredients. You’ll only need fresh and cleaned grouper fillets, a lemon, and an Italian seasoning mix along with some salt and pepper.
Put a generous amount of salt and pepper on both sides of the fish, lay the fillets out on the foil drizzled with olive oil, and sprinkle Italian seasoning on top. Rub salt and pepper over the fillets, lightly dust with flour, and fry in butter and olive oil (yes, both) for 3-4 minutes on each side.
Squeeze some lemon over it when you flip the fish (be careful because the juice will start bubbling when it hits the heat). Sear the grouper in a pan, cut the fillets into small cubes, and lay them over the pasta.
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. 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.
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. This grouper recipe makes a light and delicious dinner any night of the week.
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.
Located on 15 miles of uninterrupted Atlantic beachfront shores, The Lodge & Club at Monte Veda Beach has become an iconic destination for couples and families since 1989. The Lodge & Club presents 66 elegantly-appointed, oversized guest rooms and suites, oceanfront dining outlets, and various luxury activities and amenities.
Portions of black grouper files 2 lobster tails split in half, shell removed 12 oz. 1 tbsp minced shallot 1 crushed garlic clove 2 tbsp tomato paste 3 egg yolks 1 cup unsalted butter, melted and warm 12 or so spears of cooked asparagus 2 tbsp of a light olive oil or blended oil Sea salt Fresh cracked pepper Preparing the orzo pasta: Give a quick sauté to the celery, carrot, onion, and garlic until soft or translucent.
Preparing the Charon sauce: In a small pan or sauce pot, add vinegar, shallot, crushed garlic, and stir in half of the tomato paste. Preparing the grouper: Preheat a sauté pan suitable for the four fish files over medium high heat.
Add the olive oil to the heated pan immediately followed by the fish. Broiled grouper fillets are livened up with creamy lemon-basil sauce.