Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet. He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives.
For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños. A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch.
Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a die of juicy jicama, which Jacques usually adds raw to salads for a cool crunch. A very fun, authentic Caribbean fish entrée served with sliced ripe bananas, and covered in a sauce of pickapeppa, rum, and lime juice.
No nutrition information available Prepare a large baking dish with non-stick spray. Season with salt & pepper and bake at 400 degrees, 20 minutes (or approx 7-8 minutes.
I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. 06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice.
I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp.
I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes. (Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer.
I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture. For a little color, I added chopped fresh parsley and paprika.
I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used. Fishy tasting grouper is NASTY.
Avoid any files with gray areas or at least discard that part! I got lucky, and the fish I used was fresh and delicious, and only enhanced by this simple recipe.
I think it would be better with some crispy bread crumbs or pinko flakes. The topping is good but the texture of the fish needs help.
05/21/2006 We went fishing and caught 100lbs of Mali and came home looking for a recipe. I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy.
My husband who is not big on compliments said that the fish was “excellent.” The only thing that I did differently was to sprinkle a little of Email's Essence on the fish before the initial broil.
This is definitely going to be added to my “all-time favorite recipes.” This is a delicious and easy entrée for date night or for a dinner party.
Lemon Infused Extra Virgin Olive Oil is being used and can be purchased online at Spice wood Food Company. I love using infused oils because it has a smoother flavor that a drizzle of juice from a fresh lemon just won’t do and you will be delighted with the flavor and the gourmet quality it adds to any dish you create.
Grouper fillets, skin removed 1 tablespoon of Lemon Infused Extra Virgin Olive Oil or regular olive oil and lemon juice 1 tablespoon of olive oil A sprinkle of kosher Alsace 1 tablespoon of olive oil or regular olive oil and lemon juice 1 tablespoon of shallots, finely diced 2 tablespoons of white wine 1 – 14 oz. Once both sides are a crisp golden brown add sauce to skillet and simmer until aromatic about a minute.
Instructions: Kosher Salt & Black Pepper, To Taste Mix Together, Season Cilantro Crème Sour Cream Cilantro, Chopped Lime, Juiced Kosher Salt, To Taste Blend Together, Season Carroll Rice, Fennel, English Pea, Asparagus Duet, Hen of the Wood, Truffle Foam Difficulty: Moderate No.
Ingredients & Instructions: Carroll Risotto Fennel, Small Diced Carroll Rice, Blanched White Wine Fish Fume Heavy Cream Kosher Salt & White Pepper, To Taste Sauté Together, Season Black (or Gag) Grouper Fillets ½ to ¾ inch thick ½ c. Pinko Bread crumbs or Rice Flour (Gluten Free) ¼ c. salad oil 4 tsp.
Fresh minced parsley 1/8 tsp kosher salt ½ c. blanched diced tomatoes Instructions: In a kitchen aid mixed soften butter and add each ingredient one at a time until all added.
Divide capers, shiitakes, onions and olives between the four servings of fish. Place a dollop of smoked paprika butter on each piece of fish.
Place the asparagus in a sauté pan with water and blanch for 1-2 minutes, until fork tender. Prepare fillets by patting dry, then slather with room temperature butter, salt and pepper.
Broil on next to the top rack of oven for 10-15 minutes, depending on thickness of fillet. The hollandaise sauce can be a little tricky because it breaks if the heat is too high.
You can substitute the powdered version but why not try your hand at making the real thing? Place stick of butter in small sauce pan and melt on low heat.
Add lemon juice while whisking to create a creamy light yellow and opaque sauce. This can be made first but it shouldn't sit for very long and will need to be stirred before using.
To assemble place broiled fish on the plate and top with asparagus, then a generous portion of crab meat. Ladle hollandaise over the crab so that it cascades down over the asparagus, then finally the grouper.
Of Servings: 1 Preparation Time: 10 Ingredients: 6oz Grouper 4oz Red Lentils 1ea Zucchini 4oz Mango 2oz Watercress Cook until tender, but make sure not to overcook because the lentils will change color, cool down on a sheet tray.
Place zucchini into a hot large sauté pan with 2 oz of butter. Season grouper with salt and pepper then sear in a hot sauté pan and place in the oven to finish cooking.
While the grouper is cooking dice mango and place in bowl with watercress and toss with olive oil, salt, and pepper. Pull grouper out when finished and reheat lentils and zucchini separately with butter and season if needed.
Cumin 1 cup dry black beans, soaked overnight 2 tbs. Oregano ½ yellow onion, diced 3 cups chicken stock 2 cloves garlic, minced 1 bay leaf 4 limes, cut into quarters Coconut lime rice 2 cups long grain rice 1 yellow onion, diced 3 cups coconut milk 2 limes, juiced and zest 1 cup chicken stock 2 tbs.
Sesame oil 1 bay leaf 1 bunch cilantro, rinsed and rough chopped Instructions: In medium size pot heat diced mango till warmed through then add spiced rum (take off fire, watch for flame ups), let reduce to half and add sugar; let thicken.
Add orange juice, ketchup, soy sauce, and vinegar. Let cool 20 minutes, purée smooth then squeeze in lime juice; add salt and pepper to taste.
Instructions: Cut the melon in half and discard the seeds. In a small, hot sauté pan, melt the butter and sear the grouper until golden brown, crisping the skin; reserve.
With a slotted spoon, place the tomato and melon relish in the center of a rimmed plate; top with grouper. In medium pot sweat yellow onions in sesame oil, add coconut milk, chicken stock, and bay leaf and bring to a boil.
Of Servings: 2 Preparation Time: 15 Cooking Time: 15 Ingredients: 2 8 oz grouper fillets 2 Tbsp unsalted butter 1 Tbsp blackening spice 2 Tbsp prepared tartar sauce 1 tsp Jamaican jerk rub 2 brioche burgers buns 1 cup finely sliced romaine lettuce 1 beefsteak tomato, sliced thin Instructions: Melt butter and add blackening spice then mix well.
Toss grouper fillets in seasoned butter to coat evenly. Begin to sear the grouper, reducing the heat and being careful not to darken or burn the seasoning.
Put the pan into a 375-degree oven and continue to cook for 8 to 10 minutes. Build sandwiches with sliced lettuce, tomato, grouper and tartar sauce.
Black grouper fillets 1 tbsp olive oil 1 tbsp Bon Appétit Grouper Seasoning (see recipe) ¼ cup diced feta cheese (goat's milk feta preferred) ¼ cup halved grape tomatoes 1 tsp nonpareil capers ½ lemon (finely chopped, peeled and seeds removed) 2 tbsp butter Salt to taste Pepper to taste Add grouper to pan and cook 4-6 minutes until golden brown.
Add remaining ingredients to pan until butter is melted and cheese begins to soften. Serving suggestion: complete the entrée with roasted Yukon gold potatoes and cucumber dill salad.
Turn fish over and cook other side until golden brown and flaky. Lay cucumber slices on bottom halves of buns and top each with 2 grouper medallions.
Add the onion and jalapeño, stirring until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer.
Instructions: Julienne all vegetables and set aside Season fishes with salt & pepper wrap and refrigerate In a sauce pot add 1 tbsp butter, garlic and tbsp chopped yellow onions. Add heavy cream and cook on medium heat until reduced by 1/3.
On a medium heated grill, place grouper to cook for 4 minutes and turn over. On a grill-safe pan, cook vegetables with butter and a bit of white wine.
Of Servings: 8 Preparation Time: 30 Cooking Time: 15 Ingredients: 1 Tbsp Cumin 1 Tbsp Fresh ground black pepper 1 Tbsp Grated orange or tangerine peel1/2 Tsp Dried oregano (3) 1/2 Cups Fresh from Florida Orange Juice 4 Tbsp Rum 1 Garlic clove 4 Tsp of olive oil 1/2 Cup orange marmalade 1 Tsp Fresh grated liner 1 Cup small diced sweet red pepper 1 Large navel orange, peeled, sectioned and chopped 1 Cup small diced Bermuda onion 1 Cup cubed avocado 1/2 Cup minced fresh cilantro, divided 1 Tsp chopped seeded jalapeño pepper Instructions: In a small bowl, combine the orange peel, oregano, salt and crushed cumin and peppercorns.
In a large skillet, cook grouper in oil over medium-high heat for 3 minutes until the fish is light caramel colored on one side. Turn fish over, add 3 cups orange juice, rum, garlic and 1 tbsp spice mixture to deg laze the pan.
Cook 3-4 minutes longer or until fork tender and flaky, remove and keep warm. Of Servings: 6 Preparation Time: 60 Cooking Time: 15 Ingredients: Black Truffle Butter 1 Ounce fresh black truffle 1 Tbsp fresh black oil 1 Stick European-style butter, soft Salt, to taste Whiter Pepper, to taste.
Garnish 1 Ounce fresh black truffle, shaved. Instructions: Make Black Truffle Butter Place all ingredients in a food processor and blend until smooth.
Cook for 2 minutes until golden brown on both sides and finish with the smoked Yakima salt. Make Tomato Cont Bring the olive oil to 350 degrees in a large sauce pot over medium-high heat.
Add the whole cherry tomatoes and partly cover with a lid being careful and watching out for oil splashing or popping. Add the olive oil and sear the fish until golden brown; approximately 3 minutes.
Flip the fish and add half the oyster mushrooms and garlic to each pan. Reduce remaining liquid to 1/3 and add lava beans, English peas, sugar snap peas, potatoes, tomatoes, thyme, black truffle butter, and parsley.
Difficulty: ModeratePreparation Time: 35 Ingredients: 2 Lbs Kitty Mitchell Grouper. 3Daughters Brewery Beach Blonde 3 Cups all-purpose flour 3 Large egg yolks 1 Oz.
Water 3 Cups of Vegetable oil 8 Cloves of garlic 2 Oz. In a food processor, combine: egg yolks, lemon juice, pinch of salt, honey and water.
With the machine running, slowly add the garlic cloves and vegetable oil until sauce has consistency of mayonnaise. Of salt and diced ginger to a boil and simmer until sugar is dissolved.
Remove from heat Pour pickling liquid over julienne red onions and jalapeños Refrigerate until chilled Season Fillets on both sides with salt & black pepper Dredge in ale batter until completely coated Carefully lower each fillet in to hot fry oil and hold for 10 seconds, then release.
When fillets are floating on top of oil, remove and place on a cooling rack or tray lined with paper towels will do. Layer lettuce, tomato slice, (light sprinkle of salt if desired) Grouper fillet, Aioli, pickled vegetables, then top half of bun.
Instructions: In a sauce pan heat the cream, vinegar and lemon juice Slowly risk the butter in on low heat Season with salt and pepper Instructions: Blanch baby carrots in boiling salted water until al dente Shock in an ice bath When completely cooled cut in half lengthwise When ready to serve heat up a tbsp.
Canned Chip tole in Adobe Sauce1 Teaspoon Cumin and Dark Chili Powder Instructions: Season Grouper Fillets with lime juice, 1 TBSP cilantro, olive oil and salt & pepper. Combine kohlrabi, Brussels sprouts, cabbage, carrots, 1/4 cup sour cream, chipotle, 1 TBSP cilantro, chili powder and half the cumin. Combine remaining cumin, sour cream and squeeze of lime separately and set aside. Heat olive oil in non-stick pan.
Cover and cook another 4-5 minutes until translucent in the center. Place cheese on the bottom of tortilla, top with grouper, watermelon radish and cumin cream. Instructions: Dust Grouper with lemon pepper, heat olive oil in non-stick pan.
Cover and cook another 4-5 minutes until translucent in the center. Combine creole mustard, mayonnaise, sour cream, capers and onions together and spread rémoulade on both sides of the ciabatta roll. Place Grouper on bottom half of roll and top with shredded lettuce and tomato. Portion of fresh filleted Grouper. Dipped in an egg wash and flour. Dipped in a coconut breading.Sautéed in Olive Stopped with a fresh mango SALS (red pepper, red onion, mangoes and cilantro)Served with fresh mixed vegetables and wild rice.
Portion of fresh filleted Grouper Baked in Garlic buttered salt and pepper for 12 minutes at 425 degreesSauteed fresh Asparagus laid across the tip of the Grouper Drizzled with a homemade Hollandaise Suace3oz. Shave cucumber on a mandolin thinly so the flesh is almost translucent.
Place in a bowl with white vinegar, heavy cream, fresh chopped dill, 1oz. Refrigerate for one hour. Toast Annette seeds in a small pan over low heat for about two minutes.
At time of platting, add toasted coconut to rice reserving a small amount of garnish. Rub grouper with curry paste and season with salt and pepper. Turn fish gently over and finish for an additional three minutes. In the center of your plate place a generous portion of coconut rice shaped roughly as the piece of grouper is being prepared.
With a pair of tongs, place a nest of the cucumber salad on top of the grouper. Instructions: Season the grouper and sear then top with breadcrumbs and finish in oven. Make the risotto and sauté the spinach with garlic and shallots, then plate as shown. Contains: gluten and dairy. Risotto is made with chicken broth.
Instructions: Lightly flour grouper fillet.Sauté grouper fillet in two tablespoons of butter until lightly browned on both sides; remove from pan and keep warm. Into sauté pan, add another tablespoon of butter, garlic capers, lemon juice and stock. Simmer gently for 2-3 minutes. Whisk in one tablespoon of butter, add grouper fillet back to sauté pan and heat for another minute. Transfer to dinner plate. )Pour sauce over top and sprinkle with Parmesan cheese and garnish with lemon wedges and sparsely.
Ingredients 1 Grouper FilletMelted Garlic ButterBlackening SeasoningTartar Sauce Recipe:4oz. Instructions: First you will need to get a seasoned skillet hot and set the oven to 400 degrees. Once the skillet is hot, base the non-skin side of the fish with the melted garlic butter and season liberally with blackening seasoning. Place the fillet seasoned side down in the hot skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes. While the fish is finishing in the oven, in a mixing bowl combine all other ingredients until incorporated evenly for a homemade tartar sauce.
Ingredients 1 Grouper FilletMelted Garlic ButterBlackening Seasoning3 Flour TortillasShredded CabbageShredded Cheddar-Jack Cheese1 Sprig Cilantro (minced)3 Limes4oz. Instructions: First you will need to get a seasoned skillet hot and set the oven to 400 degrees. Base the nonskid side of the fish with garlic butter, generously sprinkle with blackening seasoning, and place seasoned side down in a skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes.
While the fish is in the oven, combine sour cream, minced cilantro, and the juice of 2 whole limes together. Once the shells and the fish are done, carefully slice the Grouper filet into 3 strips. Each she'll get a layer of cabbage and shredded cheddar-jack cheese on it. Add the strip of fish, then each taco gets garnished with mango salsa, the sour cream mixture and a fresh lime wedge. Instructions: For this combination we take a 8oz fillet of Grouper and 5 Grilled shrimp to the grill or flat top. Lightly baste both the shrimp and grouper with garlic butter and sprinkle with your favorite seasoning for an extra flavor explosion. Cook the Grouper for approximately 3 minutes on each side, the shrimp for approximately 2 minutes on each side. Plate with tartar and cocktail sauce and a lemon wedge and serve.
Instructions: For the best tasting Grouper Sandwich you have ever eaten, we start with a 5.5oz filet of Grouper and lightly baste it with garlic butter. We use a red fish blackening season for this application but feel free to use your favorite seafood seasoning. Cook for approximately 2.5 minutes on each side, serve on your favorite sandwich bun with tartar sauce and voilà you’re in for a delectable flavor explosion that is incomparable. Instructions: Take a 6oz filet of Red Gulf Grouper and slice into 3 pieces. Lightly bread with a breading of your choice (Italian breading is preferable). Fry in a pan until golden brown on both sides. Warm three 6” tortilla shells, and fill with shredded cabbage and Colby jack/cheddar cheese blend. Place cooked fish on cheese and top with a pineapple salsa. Finish with a drizzle of cilantro aioli.
Instructions: For the breading, you will need to mix Pinko crumbs with crushed Macadamia nuts. Bread a nice size filet of Grouper with flour and then an egg/milk wash. Place the Grouper filet into your Pinko/Macadamia nut breading and gently push/pat both sides so that the breading coats the fish thoroughly. Place in a pan or deep fryer, and cook until golden brown (be careful not to have your temperature too high, as Pinko can burn fast). Serve with a Vanilla Rum sauce or a nice Key Lime Tartar sauce. Like Manhattan's DB Bistro, it's French-American, but we've developed a number of recipes for the menu that reflect the bright flavors and fresh ingredients of the region.
“For a dish like this with a touch of spice, it's important to choose a wine with a low to moderate level of alcohol,” he says. “Gunderson's Riesling has only about 10 percent alcohol, but its notes of honeysuckle, lemon, and tangerine assure that it won't go unnoticed.
As an alternative, he suggests Domain FL Enjoy Blanc 2008 ($18), a Chen in Blanc–based wine from France's Loire Valley. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
), the delicious Bronzed Gulf Grouper entrée with braised greens, potato hash and Tabasco hollandaise, some fresh catches and more. We feel it’s important for you to know more about it and understand why it’s definitely worth the fair market price.
Available year-round with peak catches in the Atlantic and Gulf of Mexico occurring during the summer and fall, black grouper meat cooks up very firm with big flakes and holds its moisture better than many other fish. Due to the depths of the water that far out, the fish are constantly swimming around and in motion.
Many restaurants use a red grouper, which is a shallow warm water fish. To ensure the freshness and quality of the black grouper we serve, we bring them in whole, so we can inspect the gills, eyes and other areas of the fish.
Horseradish & Herb Encrusted Grouper is a simple and delicious way to elevate the flavors of this mild fish. To prepare the Grouper, sprinkle both sides of the fillet with salt and pepper and set aside.
Toss crumbs with 3-4 tablespoons of chopped flat leaf parsley, 1/2 teaspoon of minced fresh thyme and rosemary. Add 2 generous tablespoons of prepared horseradish (or to taste), and about 1/4 cup of mayonnaise to bind.
Gently mix to ‘loosely’ combine ingredients, then season with salt and pepper. Bake uncovered at 400 degrees for 20 – 25 minutes, until fish flakes easily with a fork.
This dish can be prepared for baking several hours ahead which makes it a great meal for entertaining friends. Serve with vegetable medley or a nice Orzo & Roasted Brussels Sprout Sauté.