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.
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). Bake 350 for 10, then broil for 2.5 each side.
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.
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. Like most reviewers, I halved the butter (I only had 3 grouper files).
My husband brought this home from a deep sea fishing trip, and we used this recipe. I asked him the next day to cook it again.
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.
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.
Black pepper, salt, hot sauce, olive oil, butter, garlic cloves and 5 more Saver contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Baked Grouper Saver contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child. Olive oil 2 small yellow onions, peeled and cut into sixths 1 green bell pepper, seeded, cored, and cut into strips 3 4 cup canned crushed tomatoes 5 tbsp.
Tomato paste Salt and freshly ground black pepper 2 lb. Add onions and peppers, and cook, stirring often, until soft, about 10 minutes.
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.
The fish fillets should be preferably 3/4” thick, ... or container and bake them into a preheated oven ... on hand in the kitchen. Bake uncovered at 400 degrees for 30 minutes or until lightly browned.
Elegant! Ingredients: 17 (cheese . Crumbs . Juice . Paprika . Parsley ...) Wash ... in a buttered casserole, sprinkle with onions, herbs and lemon juice.
... or until flakes easily with fork. Ingredients: 8 (cheese . Cream . Crumbs . Fillets . Oil . Paprika ...) Blackened grouper is just one way to prepare this delicious type of fish.
Grouper is a popular fish for catching and eating as it is plentiful in Atlantic waters. There are many ways to enjoy this fish aside from this Cajun grouper recipe.
For example, you can make your own cream sauce to complement the fish and give the dish a flair of your own. You can also play with the level of spice and heat until you find the perfect combination.
Grouper ’s firm flesh makes it an ideal fish for bold, spicy preparations. Blackening is a cooking method from Louisiana in which the fish is coated in a blend of spices before getting pan-fried or grilled.
You can adjust the spice level by increasing or decreasing the amount of red pepper in this dish. Transfer the fish to a serving plate and garnish with lemon wedges.
Luckily, grouper can still stay moist even if you overcook it, so don’t be afraid to try the recipe again if it doesn’t come out right the first time. Because of grouper ’s versatile taste and firm flesh, you may want to experiment with other grouper recipes.
Even though blackened grouper cast iron skillet recipes are common, you can try this seasoning in the oven or with a broiler. Keep in mind that grouper is a flaky fish, so you should not place the fillets directly on the grill.
Grouper in the oven is a fast way to cook this fish with minimal clean up. When cleaning a fish, the goal is to remove the organs without contaminating the meat.