In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. From the heat for 6-7 minutes on each side or until fish flakes easily with a fork.
Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano. Editor's Note This recipe was tested with Lea & Perkins Marinade for Chicken.
White vinegar, plain Greek yogurt, garlic, Sriracha, lump crab meat and 11 more I left out the creole mustard adding in about 1 1/2 tsp email's bayou blast.
The crab meat I used was a fresh pasteurized product thus it had no liquid -and therefore wasn't salty I also used fresh shrimp instead of a canned product I didn't use the parsley either...this was a great recipe one that we will be having again soon! 09/03/2004 I used this recipe as a special in my restaurant with some small changes and the feedback was fantastic.
10/05/2003 I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream? I kind of assume that it goes in the “Creamy Crab and Shrimp Sauce” but I've been wrong before.
It turned out WAY to soft for this recipe but had a great flavor. I thought the flavor was a little on the weak side, so I tripled the Cajun seasoning to my liking and just went ahead and poured the whole 8 oz.
Container of heavy cream in because it was a little thick for my liking (I wanted the sauce to cover the rice also.) Before I poured on the crab/shrimp mixture I sprinkled goat cheese over the fish & rice.
Definitely add the cheese for a more dimensional flavor. I added a little garlic powder along with the other ingredients for the fillets.
This was quite good although I took someone up on the suggestion of serving it over rice and wish I wouldn't have taken away from the other flavors. Garlic salt added into the rub will also give the fish more flavor.
I loved the Creole mustard and the Cajun seasoning but this was seriously in need of some color some punch some zip! I garnished this with some finely chopped red and green bell pepper and while it was a great improvement for us the dish still wasn't worth the time and money to prepare it.
04/22/2004 I rubbed the fish with olive oil and bronzed it lightly with a blackening seasoning. Then added the butter and cream to a saucepan where I added some off the counter creole seasoning (at least that was what was on the packet) and tossed in a small piece of nodule sausage for flavor.
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.
I may try a bit of sweet white wine for bull nose dolphin. 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. My roommate loved this dish too.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
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).
Scamp is a small grouper found in the eastern Gulf of Mexico, just off the shore of Panama City. The daily fresh catch is brought from the boats at the marina straight to the preparation table at Capt.
It is then topped with fresh, local blue crab meat and chopped spring onions and parsley. Read on and learn from our list of our favorite trusted food blogs, recipe collections, and cooking videos.
Image source: homeandplate.this flaky grouper recipe with lemon and herbs turns each meal into a magical moment. Sprinkle a mix of dried fennel seed, basil, red pepper, garlic, and parsley.
Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty tangerine, and saline olives, absolutely make a festive lunch or dinner. You’ll love this for three reasons: It only takes 10 minutes to prepare, it’s a complete meal, and of course, it’s a flavorful and hearty family feast.
Tweak : Either you serve it with rice and side salad tonight, or slice it for fish tacos with lettuce, tomatoes, cheese and your fave dressing or sauce for the next day. Image source: Louisiana cooking.combat most foodies love about this grouper dish is the fillet’s light, mild flavor.
Image source: Corcoran Street KitchenAside from the joy every angler feels whenever catching grouper, this savory, lean and flaky white fish also satisfies everyone’s cravings. Bursting with flavors and variety of texture, this broiled grouper recipe is best served with some grilled vegetables or some fresh salads for a totally healthy meal.
Note: Be mindful to only broil the fish under the hot broiler for just a few minutes so that it remains crispy on top and perfectly tender and moist on the inside. Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat.
Well, you can always make a “DIY” romantic date with him or her in just a snap of a finger without overspending with this grouper over spinach meal. Smoked paprika and Italian seasoning make this a simply delicious take on sautéed fish.
You may likewise add some white wine to the pan along with the olive oil and butter for a flavorful sauce. Image source: Mike’s TableEvery meal is extra special whenever the family sits together to enjoy a yummy and nurturing platter.
This unique grouper dish though quick and easy promises a flavorful and enticing dining experience. Image source: Adventurous Kate.Comte grouper family is perhaps the most popular saltwater food fish in the United States and even in some parts of the world.
Blend all ingredients together by tossing very gently in order to avoid breaking delicate crab lump meat. Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes.
While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth. Place in broiler to finish off until cheese has melted and imperials start to brown.
View Our Locations From the Shore to Your Door Phillips makes it easy to receive quality seafood from the name you've come to trust.