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.
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.
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).
Photo by Holly A. Early family is from New England, a region well known for being thrifty, especially with fish. Cod throats and collars are not uncommon menu items in Massachusetts, although sadly they’re becoming Moreno because of overfishing.
The collar is fatty, even on lean fish, and has several contrasting textures of meat to get into. And when grilled, the skin gets all crispy and the ends of the fins char a bit, breaking down the strength of the bones within them so you can nibble on them like chips; they taste surprisingly nutty.
If you’ve ever been to a sushi restaurant and seen Karachi Kama, this is grilled yellowtail collar. Not tuna size, although that would be hilarious: A gigantic collar over a huge fire, roasting away for all to pick at.
I am using striped bass in the pictures, but any large, bony fish works. Now make your fillets, but be sure to cut straight across (perpendicular to the spine) from about 1/2 to 1 inch behind the pectoral (side) fin.
What that does be a) give you a nice, triangular fillet that avoids the weird pointy bit you get from behind the back of the fish’s head, and b) leaves more meat for the collar. To get the collar, take your knife and slice just over the backbone toward where the gills used to be to cut through any pin bones.
Some good candidates include: striped bass, salmon, lake trout, redfish, tau tog, yellowtail, white sea bass, huge Pacific rock fish or large mouth bass, ling cod, snapper or grouper, and sable fish, also known as black cod. I also really like to grill salmon collars Japanese style ; this method also works great for yellowtail.
4 collars from large fish such as striped bass, yellowtail, salmon or snapper 1/3 cup olive oil 1 teaspoon salt 1 teaspoon ground black pepper or lemon pepper 2 tablespoons mixed dried herbs such as basil, thyme, oregano, mint 1 to 4 garlic cloves, sliced thin Lemon or lime wedges to serve Put the collars in heavy-duty freezer bags and add all the remaining ingredients save the lemon wedges.
Serve hot with lemon wedges and a bowl to toss the various bits of bone and fin. Read on and learn from our list of our favorite trusted food blogs, recipe collections, and cooking videos.
Image source: homeandplate.this flaky grouper recipe with lemon and herbs turns each meal into a magical moment. Sprinkle a mix of dried fennel seed, basil, red pepper, garlic, and parsley.
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.
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.
Often times, the highest quality of meat in a fish is discarded after it is filleted. In groupers, the head bares the fattiest and richest meat in the entire fish.
At the same time use another large pot and cook/boil head for around 10 minutes or until skin is coming off and meat is cooked. Once all meat has been picked clean from head, add to boiled potatoes.
The fried grouper throats sounded so weird, but people at the next table were really enjoying them, so naturally, I just had to try them. The Captain's Table is located right next to the famous Hunt's Oyster House, and both are top-notch seafood restaurants, and both are filled with locals and tourists alike.
The ambience at the Captain's Table is nautical casual---I like it---always very comfortable. So, for great oysters and any other kind of fresh seafood, you will not be disappointed.
We heard from the locals that if we really wanted good food to head to Captain's Table. For a Thursday night, it was crowded, so we knew it was going to be good.
Ask Shannon Morris about Captain's Table Fish House Restaurant Claim your listing for free to respond to reviews, update your profile and much more.