Grouper Taco Recipe

Brent Mccoy
• Sunday, 06 December, 2020
• 20 min read

Red Grouper is a firm textured, flaky, white meat fish known for its versatility and exquisite taste. The combination of warm smoky spices and the slightly sweet grouper fillets perfectly complement each other.

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We baked the perfectly seasoned grouper fillets and vegetables for a couple of reasons. Also, by roasting all of this together on a sheet pan, you get the time to throw the slaw ingredients together without having to watch over the fish while it cooks.

Place the sheet pan in the oven and bake for 20-25 min or until the internal temperature of the grouper reaches 145 degrees. While the grouper fillets bake, make the slaw by placing the sliced cabbages, sliced shallot, minced garlic, chopped cilantro lime zest, lime juice, salt and pepper in a large bowl.

This recipe for Seared Halibut Cheeks is a simple, delicious preparation that really highlights the lusciousness of these succulent morsels of fish. Instructions Checklist Step 1 Combine sour cream and 2 tablespoons lime juice.

Step 2 Place a large nonstick skillet over medium heat. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.

Step 4 Heat total shells according to package directions; keep warm. Step 7 Top each tornado shell with 1/4 cup shredded lettuce.

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Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.

Directions Cut grouper into 1-inch thick slices. Cook until the grouper starts to look amber or black, and turn to do on all sides.

Combine sour cream and 2 tablespoons lime juice. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro,jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.

Heat total shells according to package directions; keep warm. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork.

Top each tornado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture.

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1 cup rice, rinsed Olive oil, coat pan 1 tbsp Garlic Salt 3 tbsp Butter 3/4 container Chicken Stock 1 lime 1/4 cup cilantro Mix all the seasonings together and coat the raw fish before putting it into the frying pan.

Pour a good amount of olive oil in the pan and get it sizzling. Dump in fish and it won’t take it longer than 8 minutes to cook.

Rinse and strain three times at a minimum to make sure all the outer coating is off. Warm olive oil in a pan and throw in just a small amount of garlic salt, just enough to season the rice.

Throw in rice and toss around until it is completely covered with oil and spices, mix for about 3-4 minutes. Remove lid and add in the rest of the lime juice and the cilantro.

Instructions: Kosher Salt & Black Pepper, To Taste Mix Together, Season Cilantro Crème Sour Cream Cilantro, Chopped Lime, Juiced Kosher Salt, To Taste Blend Together, Season Carroll Rice, Fennel, English Pea, Asparagus Duet, Hen of the Wood, Truffle Foam Difficulty: Moderate No.

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(Source: www.myrecipes.com)

Ingredients & Instructions: Carroll Risotto Fennel, Small Diced Carroll Rice, Blanched White Wine Fish Fume Heavy Cream Kosher Salt & White Pepper, To Taste Sauté Together, Season Black (or Gag) Grouper Fillets ½ to ¾ inch thick ½ c. Pinko Bread crumbs or Rice Flour (Gluten Free) ¼ c. salad oil 4 tsp.

Fresh minced parsley 1/8 tsp kosher salt ½ c. blanched diced tomatoes Instructions: In a kitchen aid mixed soften butter and add each ingredient one at a time until all added.

Divide capers, shiitakes, onions and olives between the four servings of fish. Place a dollop of smoked paprika butter on each piece of fish.

Place the asparagus in a sauté pan with water and blanch for 1-2 minutes, until fork tender. Prepare fillets by patting dry, then slather with room temperature butter, salt and pepper.

Broil on next to the top rack of oven for 10-15 minutes, depending on thickness of fillet. The hollandaise sauce can be a little tricky because it breaks if the heat is too high.

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You can substitute the powdered version but why not try your hand at making the real thing? Place stick of butter in small sauce pan and melt on low heat.

Add lemon juice while whisking to create a creamy light yellow and opaque sauce. To assemble place broiled fish on the plate and top with asparagus, then a generous portion of crab meat.

Cook until tender, but make sure not to overcook because the lentils will change color, cool down on a sheet tray. Place zucchini into a hot large sauté pan with 2 oz of butter.

Season grouper with salt and pepper then sear in a hot sauté pan and place in the oven to finish cooking. While the grouper is cooking dice mango and place in bowl with watercress and toss with olive oil, salt, and pepper.

Pull grouper out when finished and reheat lentils and zucchini separately with butter and season if needed. Cumin 1 cup dry black beans, soaked overnight 2 tbs.

grouper seared tacos recipes recipe
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Instructions: In medium size pot heat diced mango till warmed through then add spiced rum (take off fire, watch for flame ups), let reduce to half and add sugar; let thicken. Add orange juice, ketchup, soy sauce, and vinegar.

Let cool 20 minutes, purée smooth then squeeze in lime juice; add salt and pepper to taste. In medium pot sweat yellow onions in sesame oil, add coconut milk, chicken stock, and bay leaf and bring to a boil.

Grouper fillet, skin on 2 TLS Butter ½ Honeydew melon ½ cup Red and yellow tomatoes, medium dice 1 Fresh lemon, juiced 1 TLS Extra virgin olive oil 6 Fresh mint leaves 8 Segments of Florida citrus Salt and freshly ground black pepper to taste Dash Lemon oil In a small, hot sauté pan, melt the butter and sear the grouper until golden brown, crisping the skin; reserve.

With a slotted spoon, place the tomato and melon relish in the center of a rimmed plate; top with grouper. In medium pot sweat yellow onions in sesame oil, add coconut milk, chicken stock, and bay leaf and bring to a boil.

Of Servings: 2 Preparation Time: 15 Cooking Time: 15 Ingredients: 2 8 oz grouper fillets 2 Tbsp unsalted butter 1 Tbsp blackening spice 2 Tbsp prepared tartar sauce 1 tsp Jamaican jerk rub 2 brioche burgers buns 1 cup finely sliced romaine lettuce 1 beefsteak tomato, sliced thin Instructions: Melt butter and add blackening spice then mix well.

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Toss grouper fillets in seasoned butter to coat evenly. Begin to sear the grouper, reducing the heat and being careful not to darken or burn the seasoning.

Put the pan into a 375-degree oven and continue to cook for 8 to 10 minutes. Build sandwiches with sliced lettuce, tomato, grouper and tartar sauce.

Black grouper fillets 1 tbsp olive oil 1 tbsp Bon Appétit Grouper Seasoning (see recipe) ¼ cup diced feta cheese (goat's milk feta preferred) ¼ cup halved grape tomatoes 1 tsp nonpareil capers ½ lemon (finely chopped, peeled and seeds removed) 2 tbsp butter Salt to taste Pepper to taste Add grouper to pan and cook 4-6 minutes until golden brown.

Add remaining ingredients to pan until butter is melted and cheese begins to soften. Serving suggestion: complete the entrée with roasted Yukon gold potatoes and cucumber dill salad.

Turn fish over and cook other side until golden brown and flaky. Lay cucumber slices on bottom halves of buns and top each with 2 grouper medallions.

seafood grouper tacos fish organic fresh taco
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Grouper, cut into 4 (6-ounce) fillets canola or olive oil for cooking cornstarch for dusting sea salt and fresh ground pepper to taste 2 lemons, quartered for garnish Carefully add the seasoned grouper fillets to the hot pan.

Blueberry Barbecue Sauce Ingredients: 2 teaspoons vegetable oil 1/4 cup onion, minced 1 tablespoon fresh jalapeño pepper, seeded and minced 1/4 cup ketchup 1/4 cup rice wine vinegar 3 tablespoons light brown sugar 1 tablespoon Dijon mustard 1 teaspoon Tabasco sauce 2 cups fresh blueberries kosher salt to taste freshly ground pepper to taste Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer.

Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes. Purée the sauce in a blender or food processor until smooth.

Of spinach 1/4 Head of red and green cabbage 2 Tbsp Green onions 4 Large garlic cloves 1 Quart heavy cream 2 Tbsp Parmesan cheese Instructions: Julienne all vegetables and set aside Season fishes with salt & pepper wrap and refrigerate In a sauce pot add 1 tbsp butter, garlic and tbsp chopped yellow onions.

Add heavy cream and cook on medium heat until reduced by 1/3. On a medium heated grill, place grouper to cook for 4 minutes and turn over.

recipes fish baja grouper tacos
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Instructions: In a small bowl, combine the orange peel, oregano, salt and crushed cumin and peppercorns. In a large skillet, cook grouper in oil over medium-high heat for 3 minutes until the fish is light caramel colored on one side.

Turn fish over, add 3 cups orange juice, rum, garlic and 1 tbsp spice mixture to deg laze the pan. Cook 3-4 minutes longer or until fork tender and flaky, remove and keep warm.

Of Servings: 6 Preparation Time: 60 Cooking Time: 15 Ingredients: Black Truffle Butter 1 Ounce fresh black truffle 1 Tbsp fresh black oil 1 Stick European-style butter, soft Salt, to taste Whiter Pepper, to taste. 1 Tbsp Italian flat leaf parsley, chopped.

Garnish 1 Ounce fresh black truffle, shaved. Instructions: Make Black Truffle Butter Place all ingredients in a food processor and blend until smooth.

Drain and remove the second shell of the lava bean. Cook for 2 minutes until golden brown on both sides and finish with the smoked Yakima salt.

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Make Tomato Cont Bring the olive oil to 350 degrees in a large sauce pot over medium-high heat. Add the whole cherry tomatoes and partly cover with a lid being careful and watching out for oil splashing or popping.

Add the olive oil and sear the fish until golden brown; approximately 3 minutes. Flip the fish and add half the oyster mushrooms and garlic to each pan.

Reduce remaining liquid to 1/3 and add lava beans, English peas, sugar snap peas, potatoes, tomatoes, thyme, black truffle butter, and parsley. Difficulty: ModeratePreparation Time: 35 Ingredients: 2 Lbs Kitty Mitchell Grouper.

3Daughters Brewery Beach Blonde 3 Cups all-purpose flour 3 Large egg yolks 1 Oz. Water 3 Cups of Vegetable oil 8 Cloves of garlic 2 Oz.

Simmer garlic cloves in vegetable oil for 15 minutes. In a food processor, combine: egg yolks, lemon juice, pinch of salt, honey and water.

grouper tacos recipe charleston magazine serves charlestonmag
(Source: charlestonmag.com)

With the machine running, slowly add the garlic cloves and vegetable oil until sauce has consistency of mayonnaise. Of salt and diced ginger to a boil and simmer until sugar is dissolved.

Remove from heat Pour pickling liquid over julienne red onions and jalapeños Refrigerate until chilled Season Fillets on both sides with salt & black pepper Dredge in ale batter until completely coated Carefully lower each fillet in to hot fry oil and hold for 10 seconds, then release.

When fillets are floating on top of oil, remove and place on a cooling rack or tray lined with paper towels will do. Layer lettuce, tomato slice, (light sprinkle of salt if desired) Grouper fillet, Aioli, pickled vegetables, then top half of bun.

Instructions: In a sauce pan heat the cream, vinegar and lemon juice Slowly risk the butter in on low heat Season with salt and pepper Instructions: Blanch baby carrots in boiling salted water until al dente Shock in an ice bath When completely cooled cut in half lengthwise When ready to serve heat up a tbsp.

Canned Chip tole in Adobe Sauce1 Teaspoon Cumin and Dark Chili Powder Instructions: Season Grouper Fillets with lime juice, 1 TBSP cilantro, olive oil and salt & pepper. Combine kohlrabi, Brussels sprouts, cabbage, carrots, 1/4 cup sour cream, chipotle, 1 TBSP cilantro, chili powder and half the cumin. Combine remaining cumin, sour cream and squeeze of lime separately and set aside. Heat olive oil in non-stick pan.

fish recipes blackened taco bowls discover grouper
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Cover and cook another 4-5 minutes until translucent in the center. Place cheese on the bottom of tortilla, top with grouper, watermelon radish and cumin cream. Instructions: Dust Grouper with lemon pepper, heat olive oil in non-stick pan.

Cover and cook another 4-5 minutes until translucent in the center. Combine creole mustard, mayonnaise, sour cream, capers and onions together and spread rémoulade on both sides of the ciabatta roll. Place Grouper on bottom half of roll and top with shredded lettuce and tomato. Portion of fresh filleted Grouper. Dipped in an egg wash and flour. Dipped in a coconut breading.Sautéed in Olive Stopped with a fresh mango SALS (red pepper, red onion, mangoes and cilantro)Served with fresh mixed vegetables and wild rice.

Portion of fresh filleted Grouper Baked in Garlic buttered salt and pepper for 12 minutes at 425 degreesSauteed fresh Asparagus laid across the tip of the Grouper Drizzled with a homemade Hollandaise Suace3oz. Place in a bowl with white vinegar, heavy cream, fresh chopped dill, 1oz.

Refrigerate for one hour. Toast Annette seeds in a small pan over low heat for about two minutes. At time of platting, add toasted coconut to rice reserving a small amount of garnish. Rub grouper with curry paste and season with salt and pepper.

Turn fish gently over and finish for an additional three minutes. In the center of your plate place a generous portion of coconut rice shaped roughly as the piece of grouper is being prepared. With a pair of tongs, place a nest of the cucumber salad on top of the grouper.

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(Source: midwestfoodieblog.com)

Instructions: Lightly flour grouper fillet.Sauté grouper fillet in two tablespoons of butter until lightly browned on both sides; remove from pan and keep warm. Into sauté pan, add another tablespoon of butter, garlic capers, lemon juice and stock. Simmer gently for 2-3 minutes. Whisk in one tablespoon of butter, add grouper fillet back to sauté pan and heat for another minute. Transfer to dinner plate. )Pour sauce over top and sprinkle with Parmesan cheese and garnish with lemon wedges and sparsely.

Ingredients 1 Grouper FilletMelted Garlic ButterBlackening SeasoningTartar Sauce Recipe :4oz. Instructions: First you will need to get a seasoned skillet hot and set the oven to 400 degrees. Once the skillet is hot, base the non-skin side of the fish with the melted garlic butter and season liberally with blackening seasoning. Place the fillet seasoned side down in the hot skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes. While the fish is finishing in the oven, in a mixing bowl combine all other ingredients until incorporated evenly for a homemade tartar sauce.

Ingredients 1 Grouper FilletMelted Garlic ButterBlackening Seasoning3 Flour TortillasShredded CabbageShredded Cheddar-Jack Cheese1 Sprig Cilantro (minced)3 Limes4oz. Instructions: First you will need to get a seasoned skillet hot and set the oven to 400 degrees. Base the nonskid side of the fish with garlic butter, generously sprinkle with blackening seasoning, and place seasoned side down in a skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes.

While the fish is in the oven, combine sour cream, minced cilantro, and the juice of 2 whole limes together. Once the shells and the fish are done, carefully slice the Grouper filet into 3 strips. Each she'll get a layer of cabbage and shredded cheddar-jack cheese on it. Add the strip of fish, then each taco gets garnished with mango salsa, the sour cream mixture and a fresh lime wedge. Instructions: For this combination we take a 8oz fillet of Grouper and 5 Grilled shrimp to the grill or flat top. Lightly baste both the shrimp and grouper with garlic butter and sprinkle with your favorite seasoning for an extra flavor explosion. Cook the Grouper for approximately 3 minutes on each side, the shrimp for approximately 2 minutes on each side. Plate with tartar and cocktail sauce and a lemon wedge and serve.

Instructions: For the best tasting Grouper Sandwich you have ever eaten, we start with a 5.5oz filet of Grouper and lightly baste it with garlic butter. We use a red fish blackening season for this application but feel free to use your favorite seafood seasoning. Cook for approximately 2.5 minutes on each side, serve on your favorite sandwich bun with tartar sauce and voilà you’re in for a delectable flavor explosion that is incomparable. Instructions: Take a 6oz filet of Red Gulf Grouper and slice into 3 pieces. Lightly bread with a breading of your choice (Italian breading is preferable). Fry in a pan until golden brown on both sides. Warm three 6” tortilla shells, and fill with shredded cabbage and Colby jack/cheddar cheese blend. Place cooked fish on cheese and top with a pineapple salsa. Finish with a drizzle of cilantro aioli.

grouper tacos handy recipes contact menu
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Instructions: For the breading, you will need to mix Pinko crumbs with crushed Macadamia nuts. Bread a nice size filet of Grouper with flour and then an egg/milk wash. Place the Grouper filet into your Pinko/Macadamia nut breading and gently push/pat both sides so that the breading coats the fish thoroughly. Place in a pan or deep fryer, and cook until golden brown (be careful not to have your temperature too high, as Pinko can burn fast). Serve with a Vanilla Rum sauce or a nice Key Lime Tartar sauce. In fact, I cooked it twice in one week; the second time over chicken.

The marinade was tangy and I loved the texture of the salsa topping. The ingredients are a little expensive but once you buy the two bottles of liquor you may use them again and again for this recipe or cocktails here.

For the reviewer that stated that the fish was dry you shouldn't marinate it for longer than the recipe states (and then give a bad review). Fruit juices and/or liquor are known to “cook up” fish such as ceviche.

I live in rural Mo having moved here from southern Ca. Adding variety to the standard fried-meat-and-potatoes local fare can be challenging.

You'll never see a grouper in any of our local grocery stores, but we do occasionally get tilapia (SP) and that works well. It's a great meal on a hot day because its light and the chilled salsa sets it off.

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08/24/2005 Made this but omitted the salsa.....was EXCELLENT. The person that gave it a bad review must have marinated it too long fish will “cook” itself if left in any citric acid for too long.

08/03/2003 I used some fresh amber jack from our trip to Islamabad. Served grilled corn on the cob from my freezer full of local produce.

I left out the cilantro and don't feel the recipe suffered without it. I would advise making a little extra marinade since it adds so much flavor and keeps the fish and the salsa moist and flavorful.

From all the great reviews I had my expectations set high. I used Mahi-mahi & soaked it in Jose Curve tequila & Grand Mariner the night before.

The fish turned out dry & the salsa was gross with it. “Blackened” shouldn’t be confused with “burnt;” it usually refers to a generous seasoning of hearty spices like paprika and black pepper and a strong sear so that a light crust is formed.

taco grouper recipe
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Grainy mustard will be less pungent than regular Dijon and add great texture from the seeds. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted.

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1 en.wikipedia.org - https://en.wikipedia.org/wiki/Atlantic_goliath_grouper
2 www.floridamuseum.ufl.edu - https://www.floridamuseum.ufl.edu/discover-fish/species-profiles/epinephelus-itajara/
3 castandspear.com - https://castandspear.com/types-of-grouper/