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.
Mix butter, oil, Parmesan and essence in small bowl, whisk till smooth. 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.
“Timber's Resort was established in 1882 as a hotel on the east shore of Big Cedar Lake. Through the years the resort went through many changes ... adding cottages and expanding restaurant operations.
When reduced, slowly add butter, a few cubes at a time, whisking constantly. Dredge fish in flour (coating both sides), then dip into egg mixture (allowing excess to drip off).
Place fish in pan (wash hands); cook 3–4 minutes on each side and until 145 °F. If you would like to share your recipe, please forward it to family, friends, or caretakers from your email account.
Strain and run cold water over pasta to stop the cooking and set aside. In the pot add both cans of tomato product, juice and all.
Next, add 1/2 TBSP Italian seasoning and one teaspoon of garlic. Use flour, Parmesan and the rest of the Italian spice and garlic to make a broader.
Once the oil in the frying pan is around 325 degrees, add the fish files. Let each filet fry on each side for a total of about 8 minutes or until golden brown.
Once the fish is fried and the pasta is cooked, use a baking dish to assemble. Times vary so watch for a bubbling, golden brown.
When you get close to the bubbling/golden brown stage (whether baking or broiling), don't be on the phone talking to a fishing buddy, cause the dish will burn. Typically, flavored with fall spices (like cinnamon, ginger, nutmeg, and cloves), the custard pie is creamy and luscious.
The version most aligned to what we think of pumpkin pie first appeared in Amelia Simmons’ American Cookery cookbook in 1796. There’s nothing like a big of bowl of chicken and dumplings on a cool night.
The perfect family dinner, this is comfort food that everyone loves. Continuing on the easy theme for my holiday meal this year, simple side dishes are on my menu.
This is not one of those times:) Our Parmesan Pinko Grouper recipe will surely jog some memories. I am more a cook than an angler so a fish’s kitchen characteristics are foremost to me.
For today’s recipe we will throw a little Pinko, a little Parmesan, and a little pan frying. Pour the blended sauce into your serving container and top with the lime zest.
Dredge each piece of fish in the flour and then the egg wash. Next, move the fish to the Parmesan Pinko mix and coat completely.
Turn the fish and move the skillet to the middle rack in the oven. Remove the skillet from the oven and plate the Parmesan Pinko Grouper up for serving.
For this dish we prepared Killed Potatoes and Asparagus as sides. In a small bowl, combine the Parmesan, butter, mayonnaise, and scallions.
Place the grouper fillets on a lightly greased broiler pan. Squeeze the juice from 1 lemon over the fillets and sprinkle with black pepper.4.