Serve with hot white rice, a cucumber salad, and a chilled Pilot Gris! Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes.
Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third. Add the lemon juice, taste and correct the seasonings, garnish with cilantro and serve.
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.
Visit Our Online Shop to browse our Greek extra virgin olive oils, all-natural and organic spices and more! BD’s Maggie Rosanne shares this great new way to cook any white meat fish that is simple to prepare and delicious.
Black pepper ½ cup chopped green onions ½ cup fresh pineapple chopped Salt to taste In a large pan sauté the first 5 ingredients, add curry powder and hot sauce.
Reduce heat and poach the fish until just cooked through, if this thickens too much add a little more chicken stock. Stir the mint and black pepper into the yogurt and refrigerate for at least one hour before serving.
Sear on both sides, then remove from the pan and place each (fish) fillet on a large piece of aluminum foil. Using the same pan, season the tamarind syrup with salt, pepper, and chili powder until the sweetness and sourness mellow.
• Pig’s Stomach Pepper Soup With Gobi Berry * We are constantly updating our menu and reserve the right to omit any sample dishes listed here without prior notice.
All meals include a fountain drink, milk or juice & a side of fries or house salad Mention grouper to anglers and almost immediately it elicits a response much like a bell and Pavlov’s dog.
I used to have that very same reaction, but I believe after all these years bottom fishing, I don’t have a drop of spit left in me. Using live bait, mostly pinkish, that I use scissors to cut off their sharp dorsal fins, the bite is unmistakable.
One solid thump, then wait until the rod starts bending double before cranking like crazy. Gags can get pretty darn big while smaller scamp are the “lobster” of groupers with delicate white meat that melts in your mouth.
But a word of caution, there are closed seasons for many of these while some, like the Goliath, are federally protected. Tips on catching grouper A grouper can and will eat squid, ballyhoo or cut fish but live bait like pinkish, craters and spots up your chances big time.
I prefer long fluorocarbon leaders (approximately 4 to 5 feet) with 7/0 Owner Mute hooks. At the top of the leader a heavy-duty swivel and above that large egg sinkers between 10-16 ounces that slide on the main line.
Most importantly, when you feel that thump, let it pull the rod tip down before reeling like crazy. Most groupers are lost in the first five or 10 seconds if you are unable to get them away from the bottom and the hole they usually occupy.
Directions In a large Dutch oven, pour the oil to a depth of 3 inches. Combine flour, cornstarch, dill, salt and mustard in a plate.
Directions In a small bowl, combine the mayonnaise, onions, relish and dill. Toss potato wedges in oil and arrange in a single layer on the baking sheet.