Try simply seasoning with salt and pepper, or prepare a simple tomato sauce with fresh herbs. 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).
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.
Thumb Up(24) Louie in VA 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). 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.
A no-fail recipe that wows even non fish eaters! Baked Grouper with Tomatoes and Artichokes is a quick and easy, light and healthy, and wonderfully delicious one-dish meal that you and your family will love.
Eating fresh fish is a delightful change of pace and a great way to get omega-3 fatty acids which are essential nutrients in keeping our hearts and brains healthy. Grouper has a firm texture and white meat with large flakes and a mild flavor.
Dry the fish fillets with a paper towel and nestle into the tomato mixture. Brush the fillets with 1 tsp of olive oil and season with salt and pepper.
The fish is done when it flakes easily with a fork or registers 140 degrees on a meat thermometer. Sharon Rigs by is the blogger behind Grits and Pine cones, a southern cooking, and hospitality blog, featuring delicious recipes with a southern flair that are quick and easy and PERFECT to share with family and friends.
Recipe courtesy of The New Orleans Cookbook by RIMA and Richard Collin Combine eggs and 2 tablespoons cold water in a pie dish and beat light with a fork.
Combine the flour, salt, pepper and cayenne in another bowl and mix well. Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides.
When the fish is done on both sides remove it to a paper towel lined platter. Before we visited Aruba in October we emailed one of our favorite restaurants on the island, Que Pass, and set up some time to come by and talk to their talented Chef, Miriam Los.
Que Pass always has an eclectic mix of cuisines on their menu ranging from Dutch to Italian, Caribbean to Moroccan, but no matter what the dish is it is always presented beautifully and full of flavor. Everything in Aruba is imported so Chef Miriam is at the mercy of the food shipments.
Sometimes she orders something and it can take a few weeks to come in and while she waits she will have to change her menu plans to work with the ingredients she has. The duck was cooked perfectly and it was so nice and tender, and it was served on a bed of couscous that had the rich Moroccan flavors I love so much.
Lightly salt and pepper Grouper and then pan fry, 2 minutes each side. Smear each piece with pesto, then top with 3-4 thinly sliced tomatoes, and sprinkle with grated Mozzarella cheese.
They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. But Pacific cod will give you thicker and larger fillets.
Cod is known for being a little higher in sodium, but overall if you eat it in moderation it can be a very healthy option. Overall though Cod can be a great choice for your diet if eaten in moderation.
Actual cooking time will depend on the thickness of your fish. Not only is cod fish very low is mercury, but the FDA even actually recommends 2 to 3 servings of it or other low mercury fish for pregnant woman and kids.
If you want to learn more about what other fish can be a healthy choice for you, check out the FDA guidelines here. Watch the video below where Rachel will walk you through every step of this recipe.
Lay cod fish files out in the prepared baking dish. In a small bowl, stir together the butter, Parmesan, flour, garlic, basil, onion powder, Dijon mustard, and lemon juice.