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Grouper Oven Recipes

author
Paul Gonzalez
• Monday, 05 October, 2020
• 7 min read

Easy Crispy Oven -Baked Grouper checks all the boxes; it’s quick, easy, fuss proof, foolproof, and every last bite is crunchy, flaky deliciousness! Any thicker or thinner than this means that you will have to increase or decrease the cooking time.

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Contents

Melt butter in a small skillet over medium heat. Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper.

Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.

Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.

Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.

White wine, cherry tomatoes, pepper, scallions, olive oil, salt and 4 more 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).

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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.

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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.

Easy to prepare & yummy to eat... what more could you ask for? It did however take quite a bit longer to cook than this recipe stated.

08/10/2009 I followed this recipe to a T and to be honest we found it to be a bit bland. I went over the recipe again to make sure I didn't miss anything but..........it was all in there.

The next time I made Grouper was last week. I baked it in lemon juice Cant believe it's not butter lite and some fish seasoning.

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Baked it for 25 min and when it was done I placed a homemade fruit salad on top warmed up!! IT was a combo of black plums oranges apples strawberries and peaches.

Served with french green beans with garlic butter and sliced almonds. I think the instructions need to be slightly tweaked tho b/c if you add the seasonings first and then add the butter ends up removing the seasoning, so I suggest using the butter first on the fillets THEN using the seasoning.

You do NOT need to use butter for the baking dish that only adds more empty calories. We'll probably make again with more lemon pepper and cook in foil packets on the grill.

11/24/2010 Easy to prepare but the oven temp was too low to cook the fish in the time recommended. Or else my files wild caught and 2" thick were larger than the recipe.

After 1/2 hour I cranked the heat up to 350 for another 10 minutes. 07/14/2009 I really enjoyed this recipe. I used rock fish the first time... Today I bought the grouper and I think we will be using this recipe a lot... Nice and light... Full of flavor.Also, very easy to do.

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*****Note: I just wanted to note (based on a couple of reviews) that this fish is not supposed to have a crispy breading on it, so if that is what you are looking for or expecting, you might want to try something else or alter it to suit your tastes. As written, the breadcrumbs are meant to be soft, almost like a thin coating of stuffing.

Place fish, skin sides up, in pan; cook 2 minutes. Place pan in oven ; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.

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Sources
1 www.takemefishing.org - https://www.takemefishing.org/florida/fishing/how-to-fish-in-florida/essential-florida-fishing-guide/
2 keepamericafishing.org - https://keepamericafishing.org/keep-florida-fishing-thanks-gov-desantis-for-including-fishing-as-an-essential-activity-under-executive-order-20-91-safer-at-home/
3 emposoft.com - https://emposoft.com/5-of-the-best-florida-fishing-spots-for-your-next-vacation/
4 miamifishing.com - http://miamifishing.com/fishing-reports/essential-bottom-fishing-rigs-comprehensive-guide