I placed the skillet in the oven while it was preheating so it would be nice and hot once the grouper was ready to cook. Once I had the fish seasoned with the spice mixture, it hit that pan and started to sizzle…and back in the oven it went.
I usually season with just a little coarse salt and fresh ground pepper and a squeeze of lemon. Salmon or another thick fish would be a great substitute for grouper in this recipe.
Print 1 lb grouper 3 TB olive oil 4 cloves pressed garlic (or minced) 1 tablespoon Email’s Creole Seasoning (see recipe below) or your favorite creole seasoning 1 – 2 TB finely grated Parmesan cheese (If you don’t have a cast iron skillet, just use a roasting pan, but don’t preheat the pan) In a small bowl mix together oil, garlic, 2 -3 tablespoons of the seasoning, and Parmesan cheese.
Brush the fish generously with mixture and place in hot skillet (be careful and don’t forget to use an oven mitt!!). I make small earnings through any purchases made through these links.
Blackened spices include paprika and cayenne pepper with a few additional thrown in. Searing grouper is best in a cast iron skillet because the pan can get hot quickly then go right into the oven to finish cooking.
Depending on the thickness of your fish fillet, you’ll want to watch closely so as not to overcook and dry out the grouper. Searing the fish before finishing it in the oven gives the grouper a crisp crust.
Serve this grouper on slider buns with coleslaw, on a plate with roasted veggies, or in your favorite fish tacos. Other white fish options include halibut, sea bass, flounder and mahi-mahi.
A squeeze of blackened lemon adds a nice smoky, citrus flavor. Add fish; cook until blackened on bottom, about 5 minutes.
Turn fish; cook until an instant-read thermometer inserted in the thickest portion registers 145°, about 5 minutes. Add lemons, cut side down, to skillet; cook until lightly browned, about 4 minutes.
In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Sprinkle both sides of fillets with spice mixture; pat gently to coat.
Using a box grater, coarsely grate the corn into a bowl, reserving all the solids and juices. Spread the corn and juices in the skillet and bake for 45 minutes, until browned and crusty on the bottom.
Scrape the corn into a saucepan and stir in the butter and lime juice. Add the andouille and cook over moderate heat until browned, 2 minutes; transfer to a plate.
Set the skillet over high heat and when the oil is almost smoking, add the collards and cook, undisturbed, until slightly charred, 1 minute. Grill over high heat, skinned side up, until lightly charred, 2 to 3 minutes.
Spoon the collards onto plates and top with the grouper fillets and any pan juices. Grouper is a small helper application designed to make importing Poser models into Bryce easier.
Materials must be manually adjusted after the model is imported for a realistic effect. For example, if you export using the default options your model will contain 20 separate objects in Bryce.
If you chose to export the body part names, you imported model will contain 88 separate objects. Aside from adjusting 88 separate materials, you have to make sure that, for example, the abdomen and the chest are mapped in exactly the same way.
Grouper reads the OBJ file you export from Poser and breaks it down into its individual polygons, then groups them into objects based on their material. It may not be distributed as part of a commercial software package without prior consent.
Unzip the distribution file into a folder and click on “setup” to install. New Feature: Strip diffuse, ambient, specular and bump maps.
New Feature: Templates to save and apply partial material group maps. New Feature: Packager to collect texture and bump maps into a subdirectory.
Version 1.3 Bug Fix: Material names with embedded spaces are properly handled. New Feature: Window positions and file paths are now remembered between sessions.
Remove grouper from EGG and place on plate on top of cheese grits. Imagine how long it would take to get served if the short order cooks at the diner did everything in pans instead of on a griddle.
When you’re tasked with making pancakes for a gaggle of kids or frying up a dozen hamburger patties for a rained-out cookout, you should follow their lead. You simply set your griddle over a burner or two, and you have a cook top to rival the Waffle House.
Griddles, particularly the larger ones that fit over two burners, give you more room to work with, so people get fed faster. Plus, since most griddles are basically flat (unlike skillets), there’s no edge to impede the chef from flipping, scattering, or maneuvering like a true maestro.
A griddle cake is different from a pancake in that it contains a raising agent, commonly baking powder. The griddle gets so hot and releases heat so slowly that if you’re not careful, cleaning up could be a finger-charring experience.
“Before the advent of steel, people often made griddles from stone tablets and brick slabs. In parts of Latin America, people cook on a bu dare, a griddle made of clay or stone.
Anodized aluminum has the advantage of being nonstick, but the coating can flake or peel off if you’re too rough when cleaning the surface. They’re much thinner and lighter than even anodized aluminum griddles, but they don’t typically retain heat as well.
Uneven cooking is a common problem with nonstick aluminum products, and they’re notorious for warping. Choosing one with a heavy, flat bottom will keep it from sliding off the burners at inopportune times, like when you’re flipping a pancake … or when you accident bump the stove.
Anodized aluminum griddles feel sturdy despite their lightweight construction, so one of those might be a good option. You’re probably going to be moving your griddle around a lot, and strong, comfortable handles will make it much easier.
While these won’t burn your fingers, they might not be hardy enough to easily move the heavy griddle around your cook space. Like nearly every other kitchen tool, griddles have been “upgraded” in recent years with unique features, and some of them are quite useful.
Another handy advancement is the addition of a pour spout on some models, making getting rid of excess cooking liquid both safer and easier. There are several ways to season cast iron, but one of the most common methods starts with pouring a small amount of vegetable oil onto the griddle.
Next, use a clean cloth or paper towel to spread the oil all over the griddle, front and back. Place the griddle in the oven upside down and bake it on medium heat (about 350 °F) for around an hour.
You might want to put a piece of aluminum foil on a rack under the griddle to catch any excess oil that drips off. A cast iron griddle that lacks seasoning should not be used to cook highly acidic foods (tomatoes, for example).
This recipe takes under 30 minutes and clean up is easy using aluminum foil packs. Finally, the chilly weather is on its way out, and we can enjoy the brighter, sunny days of summer.
I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts. Grouper is a firm white fish that is flaky and moist with a distinct mild flavor.
The fish is steamed in a foil pouch in its own juices and delivers great flavor. Grouper is an easy to make white fish that is mild in flavor and available just about anywhere.
I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do. If you are selecting grouper from a local fish market, near the shore, use the smell test.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.