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Grouper Italian

author
Bob Roberts
• Wednesday, 28 October, 2020
• 9 min read

Bake at 450° for 20 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley sprigs.

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Contents

Rob Stinson cooked this dish at the 2009 Great American Seafood Cook-Off. It's a herb coated fillet of grouper served over risotto with a pesto sauce.

After living in landlocked Umbra for 6 months, when we are in Florida we love to buy fresh seafood a couple of times a week for dinner. It is a mild tasting fish that is quite meaty so it holds up to a number of cooking techniques although our usual method of preparation is pan frying or oven roasting.

Good substitutions for grouper are wreck fish from North Carolina, barracuda from Australia, or Cobra. Puttanesca sauce is an Italian classic and is said to have originated when ladies of the evening came home late and needed a quick, tasty meal.

All the ingredients for this zesty sauce can be found in the pantry, so it is great sauce to pull together in just a few minutes and can be served on top of pasta, on chicken, or on seafood as I did with my grouper. I prefer salted capers to the ones sold in vinegar, and always use a good quality black olive sold in jars like Kawabata olives, not the tasteless canned ones.

2 Teaspoons Olive Oil 3/4 Cup Chopped Onions 2 Garlic Cloves, Minced 1/2 Teaspoon Dried Oregano 1 (28 Ounces) Can Chopped Tomatoes 1/3 Cup Chopped Pitted Kawabata Olives 2 Tablespoons Salted Capers, Rinsed & Dried 1/4 Cup Chopped Fresh Parsley Leaves 4 (6 Ounce) Grouper Fillets Salt & Pepper to Taste Add the oregano, 1/2 teaspoon of pepper, and tomatoes, then bring to a boil.

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When you press your finger into the flesh, there should be an indentation that remains and fills with liquid if the fish fillet is fresh. As with many fish suppers, the time it takes to prepare the meal is not an immediate indication of the delicious end result.

In a mixing bowl or the saucepan, add the bread crumbs to the garlic butter and stir to combine. Place the fillets on a baking sheet that has been treated with a non-stick cooking spray, preferably olive oil in flavor.

Bake for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork. When you press your finger into the flesh, there should be an indentation that remains and fills with liquid if the fish fillet is fresh.

As with many fish suppers, the time it takes to prepare the meal is not an immediate indication of the delicious end result. In a mixing bowl or the saucepan, add the bread crumbs to the garlic butter and stir to combine.

Place the fillets on a baking sheet that has been treated with a non-stick cooking spray, preferably olive oil in flavor. Bake for 10 minutes per inch of thickness or until fish flakes easily when tested with a fork.

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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.

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(Source: www.italianfoodforever.com)

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.

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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.

This recipe for Mediterranean Grouper features delicate, flakes grouper fillets that have been quickly pan-seared and then covered with a flavorful light topping made with lemons, briny olives, and capers. Not only is this easy-to-make Mediterranean Grouper packed with flavor, but as a bonus, it is also a light and healthy fish entrée.

It’s a wonderful option for a quick weeknight dinner because you can have it on the table in less than 20 minutes. However, if you don’t ready access to have grouper, this recipe also works with any other fresh mild white fish such as halibut, sea bass, red snapper, or even golden tile fish, sometimes called the “poor man’s grouper.” Lemon: a common ingredient in Mediterranean diets, and I use both the juice and the zest to add maximum flavor to the topping.

Pitted green olives: these briny beauties are an essential component in this Mediterranean diet fish recipe and add tons of flavor to this dish. Capers: another tangy, salty, and essential component to this easy Mediterranean fish recipe.

Pat dry the fish fillets with a paper towel and season both sides with salt and pepper. Add the remaining tablespoon of olive oil to a large nonstick skillet over medium-high heat.

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Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes. To serve, top the fish fillets with the olive and caper sauce and garnish with parsley.

Both have a very mild flavor with a slightly sweet taste and large flakes. The best way to tell if your fish is done is by inserting a fork at the thickest point and twist gently.

Keep in mind that your fish will continue to cook for a few more minutes after you take it off of the heat. If you make this dish, please leave a comment and give this recipe a star rating.

Print Pin Not only is this easy-to-make Mediterranean Grouper packed with flavor, but as a bonus, it is also a light and healthy fish entrée. It's a wonderful option for a quick weeknight dinner because you can have it on the table in less than 20 minutes.

Pat the fillets dry with a paper towel and season with salt and pepper. Add the remaining tablespoon of olive oil to a large nonstick skillet over medium-high heat.

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Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes. The best way to tell if your fish is done is by inserting a fork at the thickest point and twist gently.

The flesh will also go from translucent to opaque. Keep in mind that your fish will continue to cook for a few more minutes after taking it off the heat. Grouper fillets are sautéed and baked, then served with a very flavorful mushroom and wine sauce.

In a shallow dish, dip fillets in Italian dressing, then into bread crumbs to coat. In a sauté pan over medium high heat, add the unsalted butter, scallions, garlic, and mushrooms; cook 2 minutes until the mushrooms are soft.

(CBS News) The following recipe comes courtesy of chef Lidia Bastian. In case you cannot find grouper, tile fish or monkish would be a good alternative.

I like my peppers to be mixed -- red, yellow and green -- and I like thicker slices, so they don't overcook. The dish can be made with shrimp and scallops instead of grouper, but if you do make that substitution, add them only in the last 2 to 3 minutes of cooking.

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Bring to a simmer, season with 1 teaspoon of the salt, and add the thyme sprigs. Once the potatoes are cooked, season the fish with the remaining ½ teaspoon of salt, and add it to the stew.

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Sources
1 www.fishheadquarters.com - https://www.fishheadquarters.com/
2 fishingbooker.com - https://fishingbooker.com/charters/view/5397
3 www.tripadvisor.com - https://www.tripadvisor.com/ShowUserReviews-g34227-d1519168-r768635810-Fishing_Headquarters-Fort_Lauderdale_Broward_County_Florida.html
4 www.10best.com - https://www.10best.com/destinations/florida/fort-lauderdale/east-fort-lauderdale/attractions/fishing-headquarters-1/