06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet.
Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.
I grated a very good part cheese for it, I saw a similar recipe and it had green onions and chives in the mixture, so I did add that (personal preference) highly recommend!!!!!! I was skeptical the mayo just didn't seem right to me but it was fabulous.
I loved it (which I guess means 5 stars!). I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes.
(Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer. I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture.
I slipped the pan under the broiler for just a couple of minutes, until the fish was golden brown. I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used.
I think it would be better with some crispy bread crumbs or pinko flakes. The topping is good but the texture of the fish needs help.
I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy. We had bought some grouper yesterday and had no idea what to do with it, so I found this recipe and gave it a try.
Add the oil to the hot pan, followed by the fish fillets taking care not to crowd them. Cook the crusted fish fillets approximately 3 minutes each side or until golden brown.
Transfer the files to a baking sheet and place in the oven for 5 to 7 minutes or until internal temperature reaches 160 °F. Reduce the heat to a simmer and cook until the liquid is mostly absorbed and the grits have started to thicken.
Add the cheese and continue to stir until it has all melted, then season to taste with salt and pepper. Toss the Broccolini in the lemon juice, salt, pepper and olive oil so that its evenly coated.
Mix together the parsley, olive oil, vinegar salt and pepper in a medium-mixing bowl. Toss the tomatoes in the dressing, cover and set aside for at least 30 minutes before using.
Divide the cheddar grits evenly between four entrée plates On top of the grits put a few grilled Broccolini stalks, followed by the crusted grouper fillet Add a portion of the marinated cherry tomatoes to the plate and serve immediately. We spend a month in Destiny, Florida every year.
DIRECTIONS Skin fillets if necessary and cut into serving size pieces. Combine sour cream, Parmesan Cheese, Lemon juice, onion, salt and liquid hot pepper sauce.
Bake at 350 degrees F. for 25 to 30 minutes or until fish flakes easily when tested with a fork. You can also substitute the grouper with any thick cut fish fillets, like skinless Red Snapper, Cod or Haddock.
Then there is the red grouper mostly found in the gulf and usually bearing parasites in the summer months when the water warms up. I have heard many stories of the “ole timer conchs” (Key West natives) telling tales of how they would go fishing right off Simon ton beach.
Also, because they are higher up on the food chain without many natural predators their population is making a tremendous comeback. One of the many ways I love to prepare black grouper is with a pinko (Japanese bread crumbs) Parmesan crust.
Season through all stages of cooking: fish, flour, eggs, and bread crumb mixture. Once browned, flip then place in the oven for 8 to 10 minutes depending on the thickness of the filet.
If cooking is not your thing come try it out at the club at Key West Harbor and tell them Chef Martin invited you. He is classically, French trained and specializes in Key West's fresh seafood.
Spearheading the 'Ocean To Table' movement, Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West.
Famous for his “CAA China” (Cuban, China Box) Pig Roast, Key West-Fresh Paella, Island Style Smoke and a passion for upscale, Beach Barbecue with indigenous wood flavors, Chef Martin's mission is to bring back the traditional flavors of Key West, that have been lost in time. Chef Martin is also an accomplished, “Gastronomical' Columnist and Published Author, who has been featured in many TV shows, magazines and periodicals including HGTV and Travel Channel's 'Bizarre Foods America', to name a few.
You can also jazz it up and place over a bed of crab cakes and top with fresh chopped parsley for a fancy touch. Sprinkle salt and pepper on both side on files and place them into a greased baking dish.
They are found in the waters of the Gulf of Mexico and the North and South Atlantic. Grouper have a lean, firm flesh that is suitable for baking, broiling, frying, poaching or steaming.
The grouper ’s skin, which has a very strongly flavored and should always be removed before cooking. This equals just 5 percent of your daily calorie intake if you consume an average 2,000-calorie diet.
Because of its low calorie content, grouper makes an excellent food choice when you’re watching your caloric intake. 2 Tbsp of finely chopped fresh herb, such as cilantro, thyme, basil, tarragon, or chives or combination of any or all.
Preheat oven to 400 °F Add combine all the dry spice mix ingredients blend well. Mix together the softened butter, olive oil, shredded Parmesan cheese and about a tablespoon of the dry spices in small bowl.
With a soft brush, generously apply butter sauce to top side of the fillet. Bake for about 15 min sat 400 °F and occasionally brush fillets with more of the remaining butter sauce.
Remove from oven and sprinkle the chopped herb(s) on the top of each of the fillets. Remove from oven and sprinkle with lemon juice and serve with an orange slice or wedge.
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