I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts. Grouper is a firm white fish that is flaky and moist with a distinct mild flavor.
The fish is steamed in a foil pouch in its own juices and delivers great flavor. Grouper is an easy to make white fish that is mild in flavor and available just about anywhere.
I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do. If you are selecting grouper from a local fish market, near the shore, use the smell test.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.
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.
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.
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.
Like most reviewers, I halved the butter (I only had 3 grouper files). I substituted Old Bay for Paprika in the seasoning blend.
The directions didn't mention broiling (although you prepared it in a broiler pan), so after baking for 10 minutes, I spread with mayo & sprinkled with paprika, then broiled for 2-3 minutes to lightly “crisp.” I'm just beginning to try Salmon.
My husband brought this home from a deep sea fishing trip, and we used this recipe. Melts in your mouth and I had no idea it was fish.
I really enjoyed the Jamaican Jerk seasoning blend I purchased at Kerry town and thought it would be wonderful rubbed into thick grouper fillets. Grouper is a particularly delectable fish species, and my favorite way to cook it is on the grill.
Add kosher salt to taste if not used in purchased jerk seasoning. Combine lime juice, oil, garlic, jerk seasoning and thyme and rub over grouper.
Mexican Grilled Grouper in Tequila Marinade Easy Recipe Most Popular Rods 40' Telescopic Pole18' Spinning RodTenkara rod Wakata5.4 m Surf Rod43' Telescopic Pole Groupers have large, white-flaked flesh with no intramuscular bones. Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious.
The combined nutrient strengths of Grouper make it an outstanding food, one of the best seafood culinary choices. This Mexican Recipe for Grilled Grouper fillets marinated with the tequila, orange liqueur, lime juice, salt, garlic, and olive oil.
How to cook Mexican Grilled Grouper in Tequila Marinade: Place fillets in salt water and let it soak for 10-15 minutes (takes out fishy flavor). In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil.
In a medium bowl, toss together the tomatoes, onion, jalapeño, cilantro, and sugar. Brush the grouper fillets with oil, and sprinkle with ground black pepper.
Cut away the fillets starting at the top of the main bone behind the head of the fish. Deal of the MonthSpecial Discount Our rods in Action New Arrivals New Products added every week || || || || || || Copyright 2004-2014 All Fishing Guide.
This blackened grouper (or your favorite firm white fish) is coated in chili powder, paprika, and cumin and then pan seared to create a smoky crust. A sweet and spicy peach jalapeño salsa on top is the perfect counterpoint to the tender, spiced fish.
When the skillet is piping hot, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Place the fillets in the skillet, skinned side up, and cook until deep reddish-brown on their undersides, 60 to 90 seconds.
Carefully flip the fillets and cook until equally blackened on the other side, about 1 minute more. Drizzle the lime juice over the fish and transfer the skillet to the oven.
Bake until the fish is just opaque in the center and flakes easily with a fork, 5 to 8 minutes. Serve your blackened fish topped with peach salsa aplenty.