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. * Percent Daily Values are based on a 2,000 calorie diet.
Slice the Mutton Snapper or Grouper fillets into nice thick 6 oz pieces. Sprinkle each side with the everglades heat seasoning, use sparingly, it is hot but very flavorful.
In a glass measuring cup, whisk the flour and 1 C. orange juice. Pour 2 C. orange juice directly into the saucepan with the mushrooms and shrimp.
Slowly add the rue, stirring continually until the sauce is thickened. This can serve over mashed potatoes and with a side of green beans or asparagus.
Grouper with Crab meat Sauce Recipe | Taste of Home Skip to main content A creamy seafood sauce drapes over mild-flavored grouper for an elegant entrée.
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.
Instructions: In a kitchen aid mixed soften butter and add each ingredient one at a time until all added. Preheat large sauté pan add oil over medium heat.
Place grouper coated side down, brown to golden, turn over. Divide capers, shiitakes, onions and olives between the four servings of fish.
Of Servings: 4 Preparation Time: 30 Cooking Time: 30 Ingredients: Grouper fillets Asparagus Lump blue crab meat Hollandaise sauce; 6 egg yolks, 1 stick butter, juice of 1 lemon Place the asparagus in a sauté pan with water and blanch for 1-2 minutes, until fork tender.
Prepare fillets by patting dry, then slather with room temperature butter, salt and pepper. Broil on next to the top rack of oven for 10-15 minutes, depending on thickness of fillet.
Place stick of butter in small sauce pan and melt on low heat. Add lemon juice while whisking to create a creamy light yellow and opaque sauce.
This can be made first but it shouldn't sit for very long and will need to be stirred before using. To assemble place broiled fish on the plate and top with asparagus, then a generous portion of crab meat.
Cook until tender, but make sure not to overcook because the lentils will change color, cool down on a sheet tray. Place zucchini into a hot large sauté pan with 2 oz of butter.
Season grouper with salt and pepper then sear in a hot sauté pan and place in the oven to finish cooking. While the grouper is cooking dice mango and place in bowl with watercress and toss with olive oil, salt, and pepper.
Pull grouper out when finished and reheat lentils and zucchini separately with butter and season if needed. Cumin 1 cup dry black beans, soaked overnight 2 tbs.
Instructions: In medium size pot heat diced mango till warmed through then add spiced rum (take off fire, watch for flame ups), let reduce to half and add sugar; let thicken. Add orange juice, ketchup, soy sauce, and vinegar.
Let cool 20 minutes, purée smooth then squeeze in lime juice; add salt and pepper to taste. In medium pot sweat yellow onions in sesame oil, add coconut milk, chicken stock, and bay leaf and bring to a boil.
Grouper fillet, skin on 2 TLS Butter ½ Honeydew melon ½ cup Red and yellow tomatoes, medium dice 1 Fresh lemon, juiced 1 TLS Extra virgin olive oil 6 Fresh mint leaves 8 Segments of Florida citrus Salt and freshly ground black pepper to taste Dash Lemon oil Instructions: Cut the melon in half and discard the seeds.
In a small, hot sauté pan, melt the butter and sear the grouper until golden brown, crisping the skin; reserve. With a slotted spoon, place the tomato and melon relish in the center of a rimmed plate; top with grouper.
Instructions: Melt butter and add blackening spice then mix well. Toss grouper fillets in seasoned butter to coat evenly.
Begin to sear the grouper, reducing the heat and being careful not to darken or burn the seasoning. Put the pan into a 375-degree oven and continue to cook for 8 to 10 minutes.
Add grouper to pan and cook 4-6 minutes until golden brown. Add remaining ingredients to pan until butter is melted and cheese begins to soften.
Serving suggestion: complete the entrée with roasted Yukon gold potatoes and cucumber dill salad. Turn fish over and cook other side until golden brown and flaky.
Add the onion and jalapeño, stirring until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer.
Instructions: Julienne all vegetables and set aside Season fishes with salt & pepper wrap and refrigerate In a sauce pot add 1 tbsp butter, garlic and tbsp chopped yellow onions. Add heavy cream and cook on medium heat until reduced by 1/3.
On a medium heated grill, place grouper to cook for 4 minutes and turn over. On a grill-safe pan, cook vegetables with butter and a bit of white wine.
Of Servings: 8 Preparation Time: 30 Cooking Time: 15 Ingredients: 1 Tbsp Cumin 1 Tbsp Fresh ground black pepper 1 Tbsp Grated orange or tangerine peel1/2 Tsp Dried oregano (3) 1/2 Cups Fresh from Florida Orange Juice 4 Tbsp Rum 1 Garlic clove 4 Tsp of olive oil 1/2 Cup orange marmalade 1 Tsp Fresh grated liner 1 Cup small diced sweet red pepper 1 Large navel orange, peeled, sectioned and chopped 1 Cup small diced Bermuda onion 1 Cup cubed avocado 1/2 Cup minced fresh cilantro, divided 1 Tsp chopped seeded jalapeño pepper Instructions: In a small bowl, combine the orange peel, oregano, salt and crushed cumin and peppercorns.
In a large skillet, cook grouper in oil over medium-high heat for 3 minutes until the fish is light caramel colored on one side. Turn fish over, add 3 cups orange juice, rum, garlic and 1 tbsp spice mixture to deg laze the pan.
Cook 3-4 minutes longer or until fork tender and flaky, remove and keep warm. Of Servings: 6 Preparation Time: 60 Cooking Time: 15 Ingredients: Black Truffle Butter 1 Ounce fresh black truffle 1 Tbsp fresh black oil 1 Stick European- style butter, soft Salt, to taste Whiter Pepper, to taste.
Instructions: Make Black Truffle Butter Place all ingredients in a food processor and blend until smooth. Drain and remove the second shell of the lava bean.
Cook for 2 minutes until golden brown on both sides and finish with the smoked Yakima salt. Make Tomato Cont Bring the olive oil to 350 degrees in a large sauce pot over medium-high heat.
Add the whole cherry tomatoes and partly cover with a lid being careful and watching out for oil splashing or popping. Add the olive oil and sear the fish until golden brown; approximately 3 minutes.
Flip the fish and add half the oyster mushrooms and garlic to each pan. Reduce remaining liquid to 1/3 and add lava beans, English peas, sugar snap peas, potatoes, tomatoes, thyme, black truffle butter, and parsley.
Difficulty: ModeratePreparation Time: 35 Ingredients: 2 Lbs Kitty Mitchell Grouper. 3Daughters Brewery Beach Blonde 3 Cups all-purpose flour 3 Large egg yolks 1 Oz.
Water 3 Cups of Vegetable oil 8 Cloves of garlic 2 Oz. In a food processor, combine: egg yolks, lemon juice, pinch of salt, honey and water.
With the machine running, slowly add the garlic cloves and vegetable oil until sauce has consistency of mayonnaise. Bring red wine vinegar, sugar, 2 oz.
Season Fillets on both sides with salt & black pepper Dredge in ale batter until completely coated Carefully lower each fillet in to hot fry oil and hold for 10 seconds, then release. When fillets are floating on top of oil, remove and place on a cooling rack or tray lined with paper towels will do.
Sweet Pea-Basil Risotto, Smoked Cauliflower Purée, Glazed Baby Carrots, Roasted Rice Vinegar Butter Of grouper and cut into (6) pieces Season with salt, white pepper and olive oil Begin to grill seasoned grouper on the grill In a large sauce pot add the pre-cooked risotto and cook with more vegetable stock until cooked all the way and creamy Add 5-6 tbsp.
Instructions: Season Grouper Fillets with lime juice, 1 TBSP cilantro, olive oil and salt & pepper. Combine kohlrabi, Brussels sprouts, cabbage, carrots, 1/4 cup sour cream, chipotle, 1 TBSP cilantro, chili powder and half the cumin. Combine remaining cumin, sour cream and squeeze of lime separately and set aside. Heat olive oil in non-stick pan. Cover and cook another 4-5 minutes until translucent in the center. Place cheese on the bottom of tortilla, top with grouper, watermelon radish and cumin cream.
Instructions: Dust Grouper with lemon pepper, heat olive oil in non-stick pan. Cover and cook another 4-5 minutes until translucent in the center. Combine creole mustard, mayonnaise, sour cream, capers and onions together and spread rémoulade on both sides of the ciabatta roll. Place Grouper on bottom half of roll and top with shredded lettuce and tomato.
Portion of fresh filleted Grouper. Dipped in an egg wash and flour. Dipped in a coconut breading.Sautéed in Olive Stopped with a fresh mango SALS (red pepper, red onion, mangoes and cilantro)Served with fresh mixed vegetables and wild rice. Portion of fresh filleted Grouper Baked in Garlic buttered salt and pepper for 12 minutes at 425 degreesSauteed fresh Asparagus laid across the tip of the Grouper Drizzled with a homemade Hollandaise Suace3oz.
Place in a bowl with white vinegar, heavy cream, fresh chopped dill, 1oz. Refrigerate for one hour. Toast Annette seeds in a small pan over low heat for about two minutes.
At time of platting, add toasted coconut to rice reserving a small amount of garnish. Rub grouper with curry paste and season with salt and pepper. Turn fish gently over and finish for an additional three minutes. In the center of your plate place a generous portion of coconut rice shaped roughly as the piece of grouper is being prepared.
With a pair of tongs, place a nest of the cucumber salad on top of the grouper. Spoon Annette oil around the place circularly.
Instructions: Season the grouper and sear then top with breadcrumbs and finish in oven. Make the risotto and sauté the spinach with garlic and shallots, then plate as shown. Contains: gluten and dairy. Risotto is made with chicken broth. Instructions: Lightly flour grouper fillet.Sauté grouper fillet in two tablespoons of butter until lightly browned on both sides; remove from pan and keep warm. Into sauté pan, add another tablespoon of butter, garlic capers, lemon juice and stock. Simmer gently for 2-3 minutes. Whisk in one tablespoon of butter, add grouper fillet back to sauté pan and heat for another minute. Transfer to dinner plate.
)Pour sauce over top and sprinkle with Parmesan cheese and garnish with lemon wedges and sparsely. Ingredients 1 Grouper FilletMelted Garlic ButterBlackening SeasoningTartar Sauce Recipe:4oz.
Instructions: First you will need to get a seasoned skillet hot and set the oven to 400 degrees. Once the skillet is hot, base the non-skin side of the fish with the melted garlic butter and season liberally with blackening seasoning. Place the fillet seasoned side down in the hot skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes. While the fish is finishing in the oven, in a mixing bowl combine all other ingredients until incorporated evenly for a homemade tartar sauce. Ingredients 1 Grouper FilletMelted Garlic ButterBlackening Seasoning3 Flour TortillasShredded CabbageShredded Cheddar-Jack Cheese1 Sprig Cilantro (minced)3 Limes4oz.
Instructions: First you will need to get a seasoned skillet hot and set the oven to 400 degrees. Base the nonskid side of the fish with garlic butter, generously sprinkle with blackening seasoning, and place seasoned side down in a skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes. While the fish is in the oven, combine sour cream, minced cilantro, and the juice of 2 whole limes together. Once the shells and the fish are done, carefully slice the Grouper filet into 3 strips. Each she'll get a layer of cabbage and shredded cheddar-jack cheese on it. Add the strip of fish, then each taco gets garnished with mango salsa, the sour cream mixture and a fresh lime wedge.
Instructions: For this combination we take a 8oz fillet of Grouper and 5 Grilled shrimp to the grill or flat top. Lightly baste both the shrimp and grouper with garlic butter and sprinkle with your favorite seasoning for an extra flavor explosion. Cook the Grouper for approximately 3 minutes on each side, the shrimp for approximately 2 minutes on each side. Plate with tartar and cocktail sauce and a lemon wedge and serve. Instructions: For the best tasting Grouper Sandwich you have ever eaten, we start with a 5.5oz filet of Grouper and lightly baste it with garlic butter. We use a red fish blackening season for this application but feel free to use your favorite seafood seasoning. Cook for approximately 2.5 minutes on each side, serve on your favorite sandwich bun with tartar sauce and voilà you’re in for a delectable flavor explosion that is incomparable.
Instructions: Take a 6oz filet of Red Gulf Grouper and slice into 3 pieces. Lightly bread with a breading of your choice (Italian breading is preferable). Fry in a pan until golden brown on both sides. Warm three 6” tortilla shells, and fill with shredded cabbage and Colby jack/cheddar cheese blend. Place cooked fish on cheese and top with a pineapple salsa. Finish with a drizzle of cilantro aioli. Instructions: For the breading, you will need to mix Pinko crumbs with crushed Macadamia nuts. Bread a nice size filet of Grouper with flour and then an egg/milk wash. Place the Grouper filet into your Pinko/Macadamia nut breading and gently push/pat both sides so that the breading coats the fish thoroughly. Place in a pan or deep fryer, and cook until golden brown (be careful not to have your temperature too high, as Pinko can burn fast). Serve with a Vanilla Rum sauce or a nice Key Lime Tartar sauce.
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.
05/21/2007 Wonderful recipe and a great method to be used with other fish. Ours only took 7 minutes under the broiler so beware that 10 minutes may severely overcook your wonderful creation.
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.
Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. 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).
I may try a bit of sweet white wine for bull nose dolphin. 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. My roommate loved this dish too.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
Next time I will use about 1/8 of the listed amount. 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.” My husband brought this home from a deep sea fishing trip, and we used this recipe.
Red snapper fillets, fresh cilantro, lump crab meat, olive oil and 17 more If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.