If the weather outside is not favorable, you can bake the fish in the oven (350F for 18 minutes). It will be best if you top the grouper steak with more toasted garlic before serving it.
Open the foil packet to make the fish steak visible. This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
Finally, the chilly weather is on its way out, and we can enjoy the brighter, sunny days of summer. I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts.
Grouper is a firm white fish that is flaky and moist with a distinct mild flavor. The fish is steamed in a foil pouch in its own juices and delivers great flavor.
Grouper is an easy to make white fish that is mild in flavor and available just about anywhere. I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do.
This tangy beef kebabs marinade is Korean inspired Last summer, I prepared this recipe with a few changes (as stated in the comment section below) and really enjoyed it.
DIRECTIONS On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper.
Preheat oven to 350° F. Place grouper on foil line sheet or roasting pan. Mix Slather, tomatoes, capers and olives together and slather on top of partially cooked grouper.
Combine paprika, pepper, onion powder, garlic powder, oregano, thyme, salt and cayenne in a small bowl. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145 degrees F, 3 to 5 minutes per side.
When a knife can penetrate the fish without resistance, it is cooked through, about 10-12 minutes depending on thickness. While the fish is cooking, wash the scallions thoroughly and char each side on a hot grill, about 2 minutes.
Cut the head of radicchio into quarters, rub with olive oil and grill all sides until soft. For the garnish, peel the yucca root and wash. On a mandolin, slice lengthwise in paper-thin strips.
Gently place in the same oil that was used to poach the grouper and fry until crisp, about 2-3 minutes. Season short ribs generously and sear with canola oil in a large rondeau until golden brown.
Cover this pan with foil and place in an oven at 325 degrees for 6-8 hours or until tender. Deg laze the pan with short rib just; reduce until a syrup and finish with butter; set aside.
In a large saucepan put a generous amount of kale and a couple of pats of butter. Over medium heat, whip the kale quickly with tongs until it starts to wilt.