As an added bonus, you can even buy grouper online through us in minutes and have your fillets shipped directly to your door overnight for the ultimate in convenience. The subtlety of its flavor makes it a perfect combination for marinades, dressings, or even just a little drizzle of olive oil, black pepper, or lemon juice.
Salt and pepper and a dash of lemon juice, often mixed in a small bowl and then drizzled over your fish, is often more than enough to get your grouper fillets tasting absolutely phenomenal. Here at Eaton Street Seafood, we pride ourselves on providing the highest-quality fish for sale to the discerning seafood lover.
All we need is your name, email address, and any other contact information you give us, and we'll ensure that you'll receive a response in minutes, not hours. One of the most popular ways to cook this fish is to cut it into “fingers” and fry it.
We love this fish, and we keep it in stock so you can enjoy its special taste, flavor, and texture. In response to the some questions frequently asked about black grouper by our customers, we are providing these answers.
To ensure that we sell high-quality grouper meat to you, we buy fresh fish from local fishermen, and we check it for quality. We only stock fish that meets high standards for quality and freshness.
You don’t have to come to the Keys or spend time looking for a grocery store with frozen grouper. We offer you fresh black grouper through efficient overnight delivery.
Simply order it from our online seafood store, and we’ll ensure that you receive it overnight. Tap or click on “Add to Cart” to begin the order process.
Include any other seafood, sauces, fish, or products you want (this helps to reduce the cost of shipping). Order black grouper from Eaton Street Seafood Market today.
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.
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.
Grouper is a firm textured, white meat fish with large flakes. Grouper is a versatile fish that can be grilled, fried, sautéed, poached, baked, broiled, and steamed.
Related Items + Quick Shop Red Snapper (Fillets) from $25.00 Grouper is a salt-water fish, found on the menu in restaurants and within stores throughout the United States.
If you don’t have a reliable source for fresh grouper, consider buying the frozen product. If you can do a touch test, give it a poke to make a dent in the flesh.
Its high levels of oil help it maintain a lovely moist texture even if it’s a little over-cooked. It’s also tasty eaten on its own, on skewers, with a zesty lemon marinade, a creamy tartare sauce, or a combination of butter, garlic, and lime juice.
The debate for whether grouper is best eaten with batter, crumbed, floured, or with nothing added will always rage on. Blackening is a quick and straightforward method that produces moist fish encased in a flavor-packed coating.
Although blackening is suited to outdoor grilling, you can also cook the fish in the oven or fry it in a pan. Preheat a large skillet on the grill or stove top on high heat for at least 10 minutes.
Rinse the fish fillets in cold water, then pat dry with paper towels. Once all the ingredients are evenly distributed, transfer the mixture to a platter or large plate.
As groupers are a reef-dwelling fish, they have the potential to be contaminated by toxins, which can lead to Ciguatera poisoning. Your best option to avoid getting sick is to check with the seller if the fish comes from a hotspot for Ciguatera.
Some problem areas include the Caribbean Sea, Hawaii, and coastal Central America. A gulf grouper is a unique tasting, moist fish that is endemic to Mexico.
It has a subtle, sweet flavor with less fishy taste than black grouper or gag. It is prized for its moist meat that easily flakes into big chunks once cooked.
Grouper is considered to be a white fish, along with haddock, catfish, tilapia, and snapper. It’s relatively high oil content makes it a simple fish to avoid overcooking.
It is a blank canvas that allows the creative cook to pair exciting ingredients with the fish. If you enjoy fish that isn’t too full of flavor then you might also like to check out our sea bass guide.
Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes.
Grouper fillets are not only healthy, they also make a very tasty main dish that is easy and fast to fix. Grouper is readily available at fish markets throughout the south, and it is generally available frozen in many grocery stores.
The appealing texture of the meat and lack of fishy taste and smell make it a popular choice for fish lovers. Mix the garlic salt, parsley, paprika and white pepper together in another small bowl.