Check out these 9 simple recipes for grouper and be sure that you’re keeping an eye out for the red and black species. Smoked paprika and Italian seasoning make this a simple and delicious take on sautéed fish.
Red grouper with fresh herbs (oregano, rosemary, and thyme) pairs beautifully with the tomato, cucumber, and basil salad included with this recipe. This Mediterranean recipe for steamed fish is simple; with a crusty baguette it makes for an easy and impressive meal.
Sumac, cinnamon, white wine, currants, olives, cilantro, preserved lemons, and clam juice contribute to a tangy mix. Sautéed grouper files with a garlic and pea-based sauce manages to do double duty and counts as a vegetable.
Garnish this dish with fresh mint and you have a flavor-packed combo that will impress even the pickiest of guests. A good jerk seasoning, lemon, and butter are all that you need for this delicious grouper recipe that is crispy on the outside and moist on the inside.
Caitlin M. O'Shagginess is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC’s best ramen, and is one of the few people who admit to disliking brunch.
If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Grouper is similar in flavor to bass and halibut: very mild, but firm enough to cook in a grill pan.
Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, jicama, cucumber and collard greens. 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.
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.
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Description Cut Fresh Daily, Freezes During Transit with Dry Ice. The Caribbean is home to many species of grouper, a fish from the Serranidae family and close cousin to the sea bass.
Our Caribbean grouper fillets are lean and moist, with a distinctive yet mild flavor the entire family will love. Whether baked, broiled, deep-fried, grilled, or steamed, we guarantee that your taste buds will be begging for more with each and every bite.
Every order of fresh Caribbean grouper fillets comes with two pounds to prepare for a big dinner party or save for later use. Grouper is also considered a Best Choice fish by Ocean Wise and a Good Alternative fish by Sea Choice, which are two top authorities on seafood sustainability at various levels of the seafood supply chain.
This healthy and delicious fish is an excellent source of selenium, iron, potassium, and essential vitamins. Buy from Robert Whole Company today to enjoy personable service and high-quality products.
Register your account while you shop, so you can enjoy faster checkouts, store multiple shipping addresses, and track orders with ease. Sprinkle the Italian seasoning blend over the grouper and drizzle each fillet with olive oil and fresh lemon juice.
Pair with a side of orzo, summer roasted vegetables, and a glass of your favorite white wine. It takes less than a half hour from package to plate and it's guaranteed delicious.
Take a few minutes to clean up your fish (deb one, skin if necessary) and to melt your butter. You should also grab your cast iron skillet and get it on the stove over medium high heat so it can come to temperature.
Pour the melted butter over the fish and give it a good slathering to make sure everything’s coated. Rub the blackening spices over the fish until the grouper is completely coated.
Make sure your skillet is nice and hot and place the fish directly in the dry pan. Once you’ve made it through the first five, flip the grouper and leave cook it on the other side for 4-5 minutes.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary. They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.