Millikan & S. Finger, all rights reserved Main dishes Toasted fennel seeds along with dill, and thyme make a terrific crust for grouper in this recipe developed by Chef Allen Sussex of Chef Allen's Restaurant, in Ventura, Florida.
Crush seeds in small bowl with mortar and pestle, spice mill, clean coffee grinder or rolling pin. Rub spice mixture evenly on both sides of grouper fillets.
Add fillets; cook 4 to 5 minutes per side or until lightly browned. Get Flavor Maker Manage your digital pantry, create shopping lists, get recipe inspiration and more.
1 Toast fennel seeds in small dry skillet on medium heat 30 seconds or until aromatic. Crush seeds in small bowl with mortar and pestle, spice mill, clean coffee grinder or rolling pin.
4 Tips: Serve with Vanilla Before Blanc for a special presentation. Grouper with Fennel en Papillae is a wonderfully elegant fish dish.
My paternal Pomona grandfather, comes from a town that borders France, so I must embrace this for my heritage sake, right? And, then there is my memory of Audrey Hepburn as Sabrina (1954) who goes to Paris to study at the Cordon Blue.
Sabrina’s time away in Paris mastering French cuisine as the daughter of the chauffeur made it on my list of all things “Audrey Hepburn.” I may not get to Paris to study at the Cordon Blue, but I can have my own romantic adventure, cook the food, put on my little black dress, (yes I have one) sweep up my hair and invite you to a dinner party.
Grouper with Fennel en Papillae has to be the easiest dish in the book. I generally do not cook en papillae, which means in paper, because I tend to grill my fish.
The recipe stretched me personally because I had forgotten how good a little of butter can be on fish, and I had never braised fennel, which I eat a lot of, typically raw in salads, or in soups. Some people don’t enjoy fennel, thinking it’s too strong in licorice flavor.
The fish was able to absorb all the flavoring of the fennel and the herbs (in this case basil and the fennel tops) and, although it was such a simple recipe, it had a layer of flavors that gave this dish a quiet elegance, (very Audrey). The original recipe calls for snapper, but I was able to purchase wild grouper which served as a good substitute.
Wrapped up in parchment paper, the grouper cooked for about 20 minutes, but later in the week I used a thinner flounder and it was ready in ten. The result: A beautiful, healthy, french dinner made in under 30 minutes.
Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week. Whenever I'm out at my local grocery store, I make a point of stopping at the fish counter to chat up my fishmonger friend.
Last time, I happened upon some beautiful looking grouper fillets and my mind immediately went to something quick and fuss-free like a baked fish dinner. This baked grouper recipe gets its bold Mediterranean kick from a few spices and a combination of favorites: fresh garlic, tomatoes, olives, lemon juice, and extra virgin olive oil.
I use the more readily available red grouper, a white fish from the sea bass family. Grouper lends itself to a variety of preparations--I love it grilled, pan seared, or baked.
Textures and thickness may vary, so be sure to adjust the cooking time as needed (fish is ready when its flesh turns opaque and you can easily flake it using a fork; internal temp should register 145 degrees F.) Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass.
Here, we give it a quick coating in some Mediterranean spices including cumin, oregano, and paprika for color and depth. More Mediterranean Flavor Makers: in addition to the spice mixture, we add in fresh minced garlic, fresh lemon juice, and excellent extra virgin olive oil.
This trio is essential to creating the bright and bold Mediterranean flare to this recipe. The olives here contribute a distinctive rich, salty, slightly tangy flavor--a bit of Greek twist.
I love using dill here; it's grassy with a bit of anise-like licorice flavor works well with fish. Pat fish fillets dry and season on both sides with kosher salt.
Prepare the spice mixture of cumin, oregano and paprika in a small bowl, then season the fish well on both sides. Bake for about 12 to 13 minutes or until the fish turns opaque and flakes easily using a fork.
TIP: You've heard me say this earlier, no one likes dry fish so avoid overcooking your grouper. This grouper recipe makes a light and delicious dinner any night of the week.
Print clock clock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives.
Heat oven to 400 degrees F. Pat the fish dry and season with salt on both sides. Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
Recipe Courtesy of Chef Lester Dean, Dune Restaurant Paradise Island Difficulty: Easy Full Episode: A Taste of The Bahamas (Season 7) For the basil oil, purée until bright green and hot, shock over a bowl of ice.
For the mariners of vegetables, sweat onion and garlic in olive oil until translucent. Blanch fennel, zucchini, celery, red and orange pepper separately and shock.
Peel and crush with fork, fold in olive oil, butter and salt. Cover cod with vegetables, at room temperature, about ½ inch thick.
In a medium bowl, combine tomato, shallot, fennel, capers, lemon juice, thyme, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and set aside. Cook, covered with grill lid, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork.
Second, this dish is my feeble attempt at lightening up our diet between the Thanksgiving food orgy and impending holiday parties and Christmas feast. A few weeks ago, Trace’s partner, David, rented a house in Key West and invited several friends to spend the weekend and to surprise Trace.
Neither Jim nor I had ever experienced a trip like this and it turned out to be one of the highlights of the weekend. To be sure, hooking a fish produces quite an adrenaline rush as you’re reeling in the line, putting on a belt, and getting the rod in the cup of the belt all at the same time.
As we struggled to pull in a large fish, Captain Chuck barked orders and chastised us for any misstep. Pictured above are from left, David, me, Jim, and Trace.
Jim hooked a nurse shark and worked hard for 10 to 15 minutes to reel it in only for Captain Chuck to cut it loose. Here’s David proudly displaying the mutton snapper that he snagged.
Add files to the pan and sear for about four minutes on each side or until fish flakes when a knife is inserted. While fish is cooking, heat 2 tablespoons of olive oil in another skillet.
Add fennel, shallots, and garlic and sauté for three to four minutes or until almost tender. I grew up in small town Mississippi eating traditional southern fare. A lifelong foodie, I started cooking and experimenting with food at a very young age.