06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet.
Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.
I loved it (which I guess means 5 stars!). I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes.
(Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer. I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture.
I slipped the pan under the broiler for just a couple of minutes, until the fish was golden brown. I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used.
I got lucky, and the fish I used was fresh and delicious, and only enhanced by this simple recipe. I think it would be better with some crispy bread crumbs or pinko flakes.
The topping is good but the texture of the fish needs help. 05/21/2006 We went fishing and caught 100lbs of Mali and came home looking for a recipe.
I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy. We had bought some grouper yesterday and had no idea what to do with it, so I found this recipe and gave it a try.
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.
Melt butter in a large skillet; add garlic. Bake at 450° for 20 minutes or until fish flakes easily when tested with a fork.
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.
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. Remove from heat and add fresh dill (or your favorite herb).
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.
Serve the fish on individual plates with the sauce spooned on top. 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).
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.
Thumb Up(24) Louie in VA 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). I substituted Old Bay for Paprika in the seasoning blend.
The directions didn't mention broiling (although you prepared it in a broiler pan), so after baking for 10 minutes, I spread with mayo & sprinkled with paprika, then broiled for 2-3 minutes to lightly “crisp.” I'm just beginning to try Salmon.
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.
4 grouper fillets or steaks, each 5 ounces and about 1-inch thick 1/4 teaspoon freshly ground black pepper, divided 1 1/2 tablespoons extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, minced 3 tomatoes, peeled and seeded, then diced 5 large pimento-stuffed green olives, sliced 1 tablespoon capers, rinsed 1 jalapeño chili, seeded and cut into 1-inch julienne 2 tablespoons fresh lime juice Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pan.
Add the onion and sauté until soft and lightly golden, about 6 minutes. Add the tomatoes, olives, capers and jalapeño and simmer for 10 minutes to allow the flavors to blend.
Cover and simmer until the fish is opaque throughout when tested with the tip of a knife, 6 to 8 minutes. Transfer the grouper steaks to warmed individual plates.
This recipe is one of 150 recipes collected in “The New Mayo Clinic Cookbook,” published by Mayo Clinic Health Information and Ox moor House, and winner of a James Beard award.