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. Remove the pan from the heat and top each fillet with the premolars mixture.
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.
Currently, I am sitting on the couch in our condo while the baby naps and hopefully the clouds burn off. I’m ready to get back out and have some fun in the sun with my family today (with a little better sunscreen application than I did yesterday….ouch).
We made a trip to the seafood market earlier this week and stocked up on fresh grouper, oysters and prawns that looked more like a small animal than shrimp. Of course, I love to go out to dinner and get served a delicious meal with no clean up, but as you well know, there is only a small window of time that children allow parents to enjoy a seated meal before all chaos ensues.
So, we choose to stay in and cook more often than not, so that the aren’t ruining the peaceful dining experiences of everyone else around us. The biggest obstacle is the limited resources in a rental especially in the spice department.
Fresh herbs, lemon, garlic, white wine and spice or two will unarguably go a long way and work for all sorts of different fish and seafood. I picked up Old Bay with Lemon Herb Seasoning and it really is a great spice for fish and seafood.
1 pound fresh Grouper fillets, skin removed 2 teaspoons Old Bay with Lemon Herb Seasoning 1 lemon, half sliced thinly and half juiced and set aside 2 tablespoons extra virgin olive oil Salt and pepper to taste 1 tablespoon extra virgin olive oil 3 garlic cloves, minced 2 tablespoons white wine 1/2 lemon juiced (from above) 2 tablespoons butter Fresh thyme leaves Remove from pan and serve with White Wine Butter Sauce.
Deg laze the pan with white wine and add butter, lemon juice and thyme. Thanks for reading and to keep in touch you can Subscribe to High Heels To Hot Wheels by Email and follow me on Twitter, Facebook, Pinterest and Instagram.
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. This is a delicious and easy entrée for date night or for a dinner party.
Lemon Infused Extra Virgin Olive Oil is being used and can be purchased online at Spice wood Food Company. I love using infused oils because it has a smoother flavor that a drizzle of juice from a fresh lemon just won’t do and you will be delighted with the flavor and the gourmet quality it adds to any dish you create.
Grouper fillets, skin removed 1 tablespoon of Lemon Infused Extra Virgin Olive Oil or regular olive oil and lemon juice 1 tablespoon of olive oil A sprinkle of kosher Alsace 1 tablespoon of olive oil or regular olive oil and lemon juice 1 tablespoon of shallots, finely diced 2 tablespoons of white wine 1 – 14 oz. Once both sides are a crisp golden brown add sauce to skillet and simmer until aromatic about a minute.
Try Fleur Du Cap Chardonnay (Western Cape, South Africa), Powell Avignon Blanc (California), Excelsior Chardonnay (South Africa) or Flensburger Barrera Waken Wheat Beer (Germany) with lemon wedges. Piece fresh grouper (boneless, skinless) 2 oz.
INSTRUCTIONS Heat oil in medium sauté pan, until it starts to smoke, reduce heat to medium, dredge Grouper in season flour, place in hot sauté pan, look for 3-4 minutes on each side or until golden brown. Add butter to pan with grouper, let melt & continue to cook.
Add white wine, lemon juice, salt, pepper & capers keep cooking for an additional 2 minutes then remove Grouper and add heavy cream to pan sauce, keep cooking until sauce bubbles and reaches desired consistency. Once done pour pan sauce over Grouper & serve with desired starch & vegetables.
Number of Servings: 10 Prep and Cooking Time: 30 minutes 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).
I may try a bit of sweet white wine for bull nose dolphin. 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. My roommate loved this dish too.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
Next time I will use about 1/8 of the listed amount. 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). I substituted Old Bay for Paprika in the seasoning blend.
The directions didn't mention broiling (although you prepared it in a broiler pan), so after baking for 10 minutes, I spread with mayo & sprinkled with paprika, then broiled for 2-3 minutes to lightly “crisp.” My husband brought this home from a deep sea fishing trip, and we used this recipe.
A no-fail recipe that wows even non fish eaters! The number of items in your shopping list has exceeded the maximum limit.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided.
Adding optional ingredients or substituting products could alter the nutritional content of this recipe. The dietary lifestyle and nutritional information are provided for educational purposes only.
Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice.
* Cook's Note: This recipe also works well with flounder and other types of fish. This recipe was provided by a chef, restaurant or culinary professional.
Read on and learn from our list of our favorite trusted food blogs, recipe collections, and cooking videos. Bonus: We’ll also be sharing some food prep, cooking, and grilling hacks that you’d wish you’ve known sooner.
Perfect for those busy mom and dad out there who don’t have the luxury of time to prepare meals but still want to give everyone in the family, especially the kids some luscious yet nutritious mealtime. Layer alternating slices of fish, tomatoes, and mozzarella, adding a basil leaf between each, on a large, shallow platter.
Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty tangerine, and saline olives, absolutely make a festive lunch or dinner.
You’ll love this for three reasons: It only takes 10 minutes to prepare, it’s a complete meal, and of course, it’s a flavorful and hearty family feast. Tweak : Either you serve it with rice and side salad tonight, or slice it for fish tacos with lettuce, tomatoes, cheese and your fave dressing or sauce for the next day.
Image source: Louisiana cooking.combat most foodies love about this grouper dish is the fillet’s light, mild flavor. Crusted in ground crispy pecans and pan-sautéed in tallow, this can really make you thanks its variety of texture and tang.
The next time you’d cook your freshly caught grouper, rest assured that it is no longer bland and dry… never again! Image source: Corcoran Street KitchenAside from the joy every angler feels whenever catching grouper, this savory, lean and flaky white fish also satisfies everyone’s cravings.
Bursting with flavors and variety of texture, this broiled grouper recipe is best served with some grilled vegetables or some fresh salads for a totally healthy meal. Note: Be mindful to only broil the fish under the hot broiler for just a few minutes so that it remains crispy on top and perfectly tender and moist on the inside.
Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat. Well, you can always make a “DIY” romantic date with him or her in just a snap of a finger without overspending with this grouper over spinach meal.
Smoked paprika and Italian seasoning make this a simply delicious take on sautéed fish. You may likewise add some white wine to the pan along with the olive oil and butter for a flavorful sauce.
Image source: Mike’s TableEvery meal is extra special whenever the family sits together to enjoy a yummy and nurturing platter. This unique grouper dish though quick and easy promises a flavorful and enticing dining experience.
Image source: Adventurous Kate.Comte grouper family is perhaps the most popular saltwater food fish in the United States and even in some parts of the world. This grouper chowder recipe contains, onions, bell pepper, potatoes, tomatoes, lime juice and spices that make it extra wholesome and rewarding.