Pour this mixture over the grouper and bake at 350 degree for 1/2 hour. Shake some grated Parmesan over the baked fish.
Season fish fillets with salt and pepper and coat with flour. Heat 3 tablespoons of olive oil in a large frying pan and cook fish on both sides until ready.
Heat remaining oil in a pan and cook potatoes for about 5 minutes. Heat 6 tablespoons of olive oil in a pan and sauté garlic and scallions briefly.
Prepared using No Salt Added Diced Tomatoes with Basil, Garlic and Oregano. Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Remove from oven and sprinkle grated Parmesan cheese over the baked fish. Instructions Checklist Step 1 Thaw fish, if frozen.
Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Old Bay Seasoning, flour, milk, shredded cheddar cheese, hash browns and 3 more Grouper is similar in flavor to bass and halibut: very mild, but firm enough to cook in a grill pan.
Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, jicama, cucumber and collard greens. Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet.
He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives. For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños.
A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant. The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty.
This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a die of juicy jicama, which Jacques usually adds raw to salads for a cool crunch.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe. Place grouper in a glass baking dish that's been sprayed with nonstick cooking oil.
Sauté the chopped vegetables in the remaining olive oil just enough to soften a little and set aside. In a small cup, mix the oregano, basil and salt, and spread on both sides of the fish.
In a bowl, mix the sugar, ketchup and tomato juice and pour over the fish. Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.