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.
Also, I have had crab crusted grouper in restaurants all over the country, and I can't think of one as enjoyable as this. I made small changes, like substituting green pepper for the jalapeño, but THS recipe is absolutely perfect as it stands.
For personal preference, however, I doubled the topping. I salted and peppered the files before topping with the crab, then drizzled with a little melted butter before popping it into the oven.
Finally, after baking I gave it a quick finish under the broiler just to brown and crisp the top. As for flavor, don't be fooled by the lack of seasoning in the recipe.
Added chopped garlic and shallot and an extra can of crab meat as well as an Italian blend of grated cheeses. Served it with baked asparagus and an orange and scallion salad.
08/17/2007 Oh my goodness this was even more delicious than the few times I had grouper in the past at top-notch restaurants! The only changes that I made were the following: I used cheddar cheese instead of MOZ and I used Italian Seasonings breadcrumbs as opposed to the ones the recipe called for.
For those of you who do not have Parmesan Breadcrumbs just add 1 tsp. Of (grated) Parmesan cheese and it's the same difference.
Being from Louisiana I automatically double all the ingredients and added some salt and pepper. Also like another reviewer I seasoned my fish with salt and pepper first.
I only used freshly grated Parmesan regain and let me tell you this was one of the best dishes I have ever made. Second review: Since May have last year I became sick, so I had to do a little tweaking to get the recipe right for my diet.
I used almond flour instead of bread crumbs. I am def sharing this recipe with other people on the Specific Carbohydrate Diet (SCD).
01/20/2007 Couldn't find grouper, so I used Chilean sea bass instead. As always, I seasoned my fish before adding the topping.
Update: I put the stuffing mixture into large mushrooms yesterday and baked them with some Ricotta Salad on top -- another delicious dish! Grouper is a delicious fish but this recipe really takes it over the top.
Taste was good but to make this recipe a 4-5 star you have to broil the fish for about 4 min once the fish is cooked and flakes with a fork. Here's why...the dish is a bit mushy and if you broil it gives the dish a final texture that really completes the meal.
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8 grouper or red snapper fillets (8 ounces each), skin removed 1/4 cup lemon juice 2 tablespoons marinade for chicken 1 tablespoon seafood seasoning 1 tablespoon olive oil SAUCE: 2 large onions, chopped 1 large sweet red pepper, chopped 8 green onions, chopped 2 garlic cloves, minced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 2 teaspoons seafood seasoning 2-1/2 cups half-and-half cream 2 cups fresh crab meat 1/4 cup minced fresh parsley Allrecipes.com Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings....
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In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a sauté pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown.
To serve: place asparagus and crab on top of each cutlet. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Slowly add the melted butter, continue beating until sauce is thickened.
Rock fish with Crab Cream Sauce | Old Bay Main dishes Rock fish has long been considered one of the greatest treasures in the Chesapeake Bay watershed.
Filet Mignon Oscar Topped With Fragment Asparagus Oaxaca Cheese A reader wrote in and asked me where he could find a fish taco in the D.C. area as good as the ones he had in Southern California.
Now that the spring rains are slacking off, and we're moving into summer, it seems to be the perfect time to do a fish taco menu of my own. Every time I make it back to Florida, I try to eat two things, a Cuban sandwich and grouper.
The duo has been a staple of Tampa since Cubans cigar workers founded the place. You really can't miss grouper as they look like the bastard love children of Mick Jagger and a Rock fish.
Back home, you're most likely to encounter a fat, fried grouper fillet, sandwiched between a soft, toasted bun. And if you toss down four pounds of whole fish on the grill -- and cook it properly -- you will be King Kong for the afternoon.
I made a roasted salsa and grilled scallion guacamole to accompany the fish (we are making tacos, here), but I kept the heat and stronger flavors in check. Rogue Brewery got together with SIG Hansen, the mean son of a bitch that captains the Northwestern fishing boat and stars on Deadliest Catch.
That Rogue refers to as an India Red Ale, which clocks in at a modest 6.2 percent ABV. I heard about this beer a couple of months ago and have been eager to try it since (I found it at Whole Foods on P Street in Dupont).
This recipe is a little unusual in that the things that can typically be done ahead of time, like the salsa and guacamole, should be done afterward because everything involves the grill. To get started, remove the grouper from the refrigerator and cut three deep slices into either side of the body from dorsal to belly.
If you're using a charcoal grill, toss a couple handfuls of wood chips on the coals before closing the lid. As the fish cooks, coat the fruit and vegetables with olive oil, salt and pepper.
After the fish has been on the grill for 15 minutes, turn it over, squirt some lemon juice on it and put the fruit and vegetables on the hot spot. Squeeze the remaining lemon on the fish and cover it loosely with a piece of aluminum foil. Seed one of the two Serrano and place them in a food processor with the tomatoes, raw red onion and a finely minced clove of garlic.
Juice the grilled lime into the food processor and pulse the mixture until chunky. For the guacamole, chop the grilled scallions and mix them with the avocado, minced garlic clove and juice of half a lemon.
When the tortillas are warm, pull them off the grill, spread the guacamole, place a few pieces of grouper on top (no skin, no bones) and finish with a little salsa.