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).
Combine white wine, lemon juice, Olay seasoning, and olive oil. Place fish in sealable container. Pour wine mix over fish. Let marinate for 30 minutes at room temperature or 3 hours in refrigerator. Preheat oven to 350. Remove fish from marinade; pat dry. Spray cookie sheet with cooking spray; place fish on sheet. Bake fish for 20-30 minutes, depending on thickness of fish, until flesh is opaque and flakes easily with a fork. Serving Size: makes 3-3 oz. Servings Recipe submitted by Sportspeople user LIRAEL423.
We really enjoy the taste of this and especially the extra crispness when it is finished in the broiler. Note: If broiling, Do NOT omit the mayonnaise as it prevents fish from being dry.
DIRECTIONS Prepare your baking pan or broiler with Pam. In another small dish, combine the olive oil with fresh lemon juice.
Brush 2 tablespoons of the olive oil mixture on both sides of the fillets. Sprinkle both sides of the fillets with dry spice mixture.
Bake fillets about 10 minutes; brush with remaining olive oil mixture and spread with mayonnaise. Broil until fish flakes easily; depending on thickness of fillets this can be from 3-6 minutes or so.
AnyOne have any suggestions for deep-frying grouper ? What batters to use how long to cook it how large should the strips be etc.....
Since the files are usually so thick, I cut mine into silver dollar size paces, and always use House Au try medium hot broader....no matter what fish I'm frying. I've also started using the “shark marinade” we learned in Florida from a head boat mate on my grouper.
Marinate the fish in buttermilk with fresh squeezed lime juice (2 limes) for 24 hours, then fry with your favorite batter. Put in on top your head and your tongue will beat your brains out trying to get to it.
I usually use a seafood broader, like Atkinson's if I can find it. Cut fish into 1 inch thick pieces and fry until they float.
I'll second that on the grouper salad.... Joe told me about it on our annual beating on the R&R this spring. Take ranch dressing and mix with hot sauce such as Sriracha or Tabasco Chipotle to taste.
After frying grouper nuggets put in small pile on plate and drizzle the sauce mix over it (garnish it too if you're trying to impress the wife or young lady, they dig that stuff). Finish off with a slice of So papilla cheesecake (recipe for another time)...= one smoking evening.
The buttermilk, lime juice, and House Au try was awesome. Try this with the leftovers: one can of tomato soup, one can of milk, 1/2 can of beer(finish the other 5 1/2 while cooking), 3 splashes of Worcestershire.
Put all ingredients into pot with leftover grouper files, mix, and cook the soup as normal. This came from a recipe I picked up out of the SW Sportsman many years ago.
Cut into nuggets I like House Au try or Moss Broader Keep oil hot as Dave said 330-350 degrees Make up a dipping sauce with 1/2 mayo, 1/2 mustard, old bay, horseradish and whatever else you have. An alternative: Fry nuggets, roll in buffalo wing sauce (Moore's or Hooter's is best), dip in blue cheese....this one is a real crowd pleaser.
Header image: Steamed Fish with Chickpeas and Currants from CHOW A lean fish, it is easy to cook and a popular choice for sandwiches in the South.
Check out these 9 simple recipes for grouper and be sure that you’re keeping an eye out for the red and black species. Smoked paprika and Italian seasoning make this a simple and delicious take on sautéed fish.
Red grouper with fresh herbs (oregano, rosemary, and thyme) pairs beautifully with the tomato, cucumber, and basil salad included with this recipe. This Mediterranean recipe for steamed fish is simple; with a crusty baguette it makes for an easy and impressive meal.
Sumac, cinnamon, white wine, currants, olives, cilantro, preserved lemons, and clam juice contribute to a tangy mix. Sautéed grouper files with a garlic and pea-based sauce manages to do double duty and counts as a vegetable.
Garnish this dish with fresh mint and you have a flavor-packed combo that will impress even the pickiest of guests. A good jerk seasoning, lemon, and butter are all that you need for this delicious grouper recipe that is crispy on the outside and moist on the inside.
Caitlin M. O'Shagginess is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC’s best ramen, and is one of the few people who admit to disliking brunch.