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.
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).
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.
Easy Pan-Seared Grouper with Premolars is a colorful and flavorful entrée which only takes ten minutes to prepare. 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. While the pan heats, season both sides of the fillets with salt and pepper.
Sear fillet on both sides, cooking until fish is done throughout; be careful not overcook. To assemble club, spread mayonnaise on first slice of toast, face up.
05/31/2012My family loves this recipe including my son, who doesn't normally like fish at all. Substituted tilapia for grouper, as we are totally land-locked and fresh and frozen fish is not readily available.
Additional new menu items include a Mediterranean Seafood Pasta composed of sea scallops with jumbo shrimp and black mussels in an aromatic tomato broth; Oven Roasted Lamb Loin with shaved fennel comfit; and Potato Crusted Flounder with lobster nor purse among others. Located on 15 miles of uninterrupted Atlantic beachfront shores, The Lodge & Club at Monte Veda Beach has become an iconic destination for couples and families since 1989.
The Lodge & Club presents 66 elegantly-appointed, oversized guest rooms and suites, oceanfront dining outlets, and various luxury activities and amenities. Portions of black grouper files 2 lobster tails split in half, shell removed 12 oz.
1 tbsp minced shallot 1 crushed garlic clove 2 tbsp tomato paste 3 egg yolks 1 cup unsalted butter, melted and warm 12 or so spears of cooked asparagus 2 tbsp of a light olive oil or blended oil Sea salt Fresh cracked pepper Preparing the orzo pasta: Give a quick sauté to the celery, carrot, onion, and garlic until soft or translucent. Preparing the Charon sauce: In a small pan or sauce pot, add vinegar, shallot, crushed garlic, and stir in half of the tomato paste.
Preparing the grouper: Preheat a sauté pan suitable for the four fish files over medium high heat. Add the olive oil to the heated pan immediately followed by the fish.