This usually occurs when I am being hustled along by a hungry husband and impatient one-year-old clamoring for the photography in the kitchen to stop, so the plates actually come to the table hot. I am lucky enough to have access to fresh grouper now, one of my favorite fish to eat.
I have a minor addiction to spice rubs and blends- I think they are an amazing time saver. You can do this in any kind of skillet that you prefer, although I think a well seasoned cast iron pan is probably the best.
Turn fish, allowing searing on the other side for a couple of minted. Dot fish with butter and move to oven to finish cooking, approximately 10 minutes or so.
Add the butter to a small skillet set over medium heat, whisking continually until the butter melts and darkens in color, approximately 3 minutes. Stir in the fresh parsley leaves and season with salt and black pepper, to taste.
Serve the grouper fillets immediately with a drizzle of the lime butter sauce on top. Pair with our Garlic Mashed Red Potatoes and Oven-Roasted Asparagus, as pictured, or your choice of sides.
We would greatly appreciate if you share this on your favorite social media channel. Rob Stinson cooked this dish at the 2009 Great American Seafood Cook-Off.
It’s a perfect choice for a quick weeknight seafood dinner but it is also a dish you would be proud to serve to guests. Premolars, a cross between a condiment and garnish, is simply a combination of fresh parsley, garlic, and lemon zest.
I added just a bit of Parmesan cheese and olive oil to the mixture, and it brings a bright and fresh pop of flavor to the grouper. Grouper, as with most other fish, is low in calories, an important part of a healthy diet and provides high-quality protein and a wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium, iodine, and omega-3 fatty acids.
When buying fish look for a mild, fresh briny smell and avoid a strong fishy odor. To keep your fish fresh, if you are shopping at a grocery store or seafood market, buy it last, take it directly home, refrigerate and cook it within 24 hours.
In general, you should plan to purchase about one-half pound of fish fillets for each adult you will be serving. The ingredients for Easy Pan Seared Grouper with Premolars include fresh grouper fillets, fresh parsley, lemons, garlic, olive oil, Parmesan cheese, kosher salt, and ground black pepper.
Add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl. To prepare this easy grouper recipe, gather your ingredients and preheat the oven to 375 degrees.
To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat. While the pan heats, season both sides of the fillets with salt and pepper.
Remove the pan from the heat and top each fillet with the premolars mixture. Print Pin Easy Pan-Seared Grouper with Premolars is a light, healthy, low calorie and flavorful fish entrée topped with parsley, lemon zest garlic, and Parmesan cheese.
To make the premolars, add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl. To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat.
CritiqueChef: gorgeously cooked fish; cooked all the way through and nice browning on the outside, well salted, but not overdone, lemon zest on top looks nice since there is no sauce for the fish. Personal/Team: Fish looked really nice; it was hard to pan- sear because it is so delicate.
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.