Seasonings: Lemon pepper, Cajun, Rosemary Garlic, Sweet Bourbon, California Garlic Medley, Backyard BBQ, Asian BBQ, Spicy orange Chipotle, Sesame Ginger, Jamaican Jerk Rub, Nashville Hot, Butter We’ll prep, season and garnish your favorite seafood for FREE, so it’s ready to cook in an oven- or grill-ready bag.
Seasonings: Lemon pepper, Cajun, Rosemary Garlic, Sweet Bourbon, California Garlic Medley, Backyard BBQ, Asian BBQ, Spicy orange Chipotle, Sesame Ginger, Jamaican Jerk Rub, Nashville Hot, Butter French Name:German Name:Spanish Name:Introduction:Groupers belong to one of the largest and most widely distributed families of fish, the sea basses.
The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Cooked, the white meat has a very firm texture and heavy flake and remains moist.
Cooking Tips:In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered or used in chowders and soups. Larger whole grouper can be roasted, and large fillets should be butterflied before grilling because of their thickness.
Global Supply:Brazil, Ecuador, Honduras, Mexico, Nicaragua, Panama, United States One reason is their unusual mating ritual: mature fish come together to spawn in huge numbers that make them easy targets for fishermen.
They like to hang out in holes and crevices, ambushing fish, crabs, and shrimp that swims past. The meat is very firm, white, and flaky. Its mild flavor makes it ideal for recipes with minimal ingredients that let the taste of the fish shine through.
Grouper can be grilled, baked, broiled, steamed, fried… the options are endless! Oblong tea + honey + soy marinade… seriously, you have our eternal gratitude.
You'll love this easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives! 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.
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.
Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives. Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.
Scale1x2×3x 1 ½ lb grouper fillet (or a similar fish) kosher salt 1 tbsp dry oregano 1 to 1 ½ tsp ground cumin 1 tsp sweet paprika ½ tsp black pepper 4 large garlic cloves, minced Juice of 1 large lemon, more for later Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) 6 to 8 oz cherry tomatoes, halved 6 to 8 pitted Kawabata olives, sliced Chopped fresh dill (about ¼ oz or so) 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. Adjust cooking time as needed and use an instant read thermometer (per tip above) to determine when your fish is ready.
8 grouper or red snapper fillets (8 ounces each), skin removed 1/4 cup lemon juice 2 tablespoons marinade for chicken 1 tablespoon seafood seasoning 1 tablespoon olive oil SAUCE: 2 large onions, chopped 1 large sweet red pepper, chopped 8 green onions, chopped 2 garlic cloves, minced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 2 teaspoons seafood seasoning 2-1/2 cups half-and-half cream 2 cups fresh crab meat 1/4 cup minced fresh parsley In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets.
From the heat for 6-7 minutes on each side or until fish flakes easily with a fork. Stir in flour and seafood seasoning until blended; gradually add cream.
Editor's Note: This dish is great served with a spinach pasta. Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano.
Editor's Note This recipe was tested with Lea & Perkins Marinade for Chicken. Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States.
The grouper fish has firm, yet flaky flesh with a mild and unique flavor. It takes on seasonings very well and cooks nicely on a George Foreman Grill.
Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful. A 3.5 ounce serving of grouper is only 92 calories and contains only .2 grams of saturated fat.
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It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs. In this basic recipe we’ll season well first and allow the fish to rest or marinate for a bit.
4 soft buns, such as hamburger buns 1-1/2 TBS butter at room temperature Juice from 1/4 lemon 4 TBS mayonnaise (approximately) 12 thin pickle slices 4 leaves of crisp romaine or iceberg lettuce 4 thin slices of ripe tomatoes Grilled grouper as directed above Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open.
Assemble the sandwiches: place lettuce on bottom bun, add tomato, fish, and then the pickles. If you grill the potatoes before the fish, just keep them warm in a low oven until your sandwiches are assembled.
3 or 4 medium white potatoes Extra virgin olive oil (Too) to coat Sea salt and cracked pepper to taste Slice into 1/4” thick rounds and coat all sides with Too, salt, and pepper.
1/2 head of green cabbage 2 large carrots 1-1/2 cups mayonnaise 3 TBS sugar 3 TBS white wine vinegar 1/2 tsp sea salt 1/2 tsp ground pepper In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
Add the shredded vegetables to the bowl and toss to coat with the dressing. Grouper is a versatile fish that is eaten year round in the south.
What I like to serve with a well seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unbaked chardonnay. What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old school, unflavored American beer in a bottle.