Combine eggs and 2 tablespoons cold water in a pie dish and beat light with a fork. Combine the flour, salt, pepper and cayenne in another bowl and mix well.
Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides. When the fish is done on both sides remove it to a paper towel lined platter.
One of the fish most frequently enjoyed in The Bahamas is grouper, which features a light flavor similar to that of bass or cod. Grouper is most commonly grilled or fried, and it’s also an excellent addition to soups and chowders.
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In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. In a shallow baking dish, spread out the nut spice mixture.
Seared on the stove and finished in the oven, the fish is crisp outside and moist inside. This usually occurs when I am being hustled along by a hungry husband and impatient one-year-old clamoring for the photography in the kitchen to stop, so the plates actually come to the table hot.
I have a minor addiction to spice rubs and blends- I think they are an amazing time saver. You can do this in any kind of skillet that you prefer, although I think a well seasoned cast iron pan is probably the best.
Season fish and add fillets, flesh side down, to the pan. Turn fish, allowing searing on the other side for a couple of minted.
Dot fish with butter and move to oven to finish cooking, approximately 10 minutes or so. DEAR DOROTHY: My fiancé treated me to a dinner at Charlie's Lobster House in Winter Park.
DEAR LLEWELLYN: Charlie's proprietor, Al Stiegerwald was happy to oblige. He remembers the crisp, light crunch of New York's legendary fried oysters and prefers a Japanese breading rather than the more traditional cornmeal coat.
Over low heat, melt butter in sauté pan, add grouper fillet and slowly pantry on both sides intl. fillet is golden and flakes at the touch of a fork, about 8 to 10 minutes per 1-inch thickness. DEAR DOROTHY: At a restaurant in Naples I had Bailey's Irish Cream Pie.
DEAR ALICE: Here is one of my favorite dessert recipes using Baileys Original Irish Cream liqueur. To make mousse filling, melt chocolate in top of double boiler over barely simmering water, stirring until smooth.
Melt butter (it should be warm, not hot) and combine with chocolate in a mixing bowl, whisk until smooth. Beat egg yolks until thick and pale; add to chocolate mixture and whisk until smooth.
Beat eggs whites until thick and pale; add to chocolate mixture and whisk until smooth. This pan seared grouper with basil brown butter sauce offers restaurant-quality taste with very little prep and cook time.
Perfect for midweek dinner guests or whenever you just gotta have something a little gourmet TODAY. I had a pound of thin grouper fillets, my beloved cast iron skillet, and a stick of cold butter in my hand.
I wanted a rich sauce, perfectly seared grouper, something crunchy, a little something green and earthy, and my usual heavy-handed Spec spice mixture. So, I threw caution to the wind, seasoned up the fish, and started a brown butter sauce in my cast iron skillet.
I know, I know, you’re supposed to make brown butter sauce in a light-colored skillet so that you can gauge its progression throughout the cooking process, to ensure that it doesn’t burn. I mean, I all but sleep with my cast iron cookware, so trading one in, even for one meal, is almost too much for me to bear.
After a few minutes, the melting butter started to smoke, so I threw in some fresh chopped basil, citrus zest, and almonds. Then, I carefully laid the three grouper fillets in the skillet, and patiently waited while they cooked for 4 minutes on each side.
The nutty, buttery sauce infused itself into the nuts and fish wonderfully. I’m happy that I stood beside my cast iron skillet for this pan -seared grouper with basil brown butter sauce.
1 pound thin grouper fillets salt black pepper, and cayenne pepper to taste 1 stick cold butter 2 tablespoons chopped fresh basil 2 tablespoons raw sliced almonds dash paprika 1/4 teaspoon lime zest 1/4 teaspoon lemon zest Cook for about 15 seconds, or until you smell the aroma from the basil radiating from the butter.
While fillets are searing, stir the almonds occasionally to ensure that they do not stick to the skillet and burn. If you use thick grouper fillets, the brown butter could burn during the above cooking process.
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. 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. Remove the pan from the heat and top each fillet with the premolars mixture.