Try simply seasoning with salt and pepper, or prepare a simple tomato sauce with fresh herbs. “ Grouper refers to a number of different, but related, large fish notable for their stout bodies and big mouths.
Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor. They will do this even after they have been hooked, so the fisherman has to carefully “work” it out without snagging or snapping the line on something.
Normally, you would have to go about 20 miles offshore to find the best grounds for fishing grouper. In recent years, though, the development of artificial reefs off the Atlantic and Gulf coasts of the U.S. have brought groupers, in large numbers, closer to land.
So while some types of fish are becoming scarcer or even disappearing from market shelves, grouper is actually being seen more often. Coat the fillets with this mixture and marinate for 1 to 2 hours in the refrigerator.
Remove fillets from fridge and place on a hot grill. (Note: 1-inch-thick fillets will take approximately 13 minutes to cook.
Pour the lemon juice into the butter or margarine and mix well. Bake at 360 degrees for 15 to 25 minutes; fish is done when it can be easily flaked with a fork.
Always preheat the broiler for 7 to 10 minutes prior to adding the fish Broil fish in the bottom half of a broiler pan that has been lined with aluminum foil and lightly oiled Always oil both sides of a fish fillet, even if you are planning to baste with butter When broiling whole fish, be sure the total weight doesn’t exceed 2 pounds The skin on a whole fish should be pricked with a skewer to prevent it from curling and blistering If broiling skin-on fillets, slash the skin a few times to prevent shrinkage and broil skin side up The distance from the heat source is determined by the thickness of the fish, allow 2-inches distance from the heat for each 1/2-inch of thickness Thicker fish fillets should be moved further from the heat to prevent over-cooking on the surface before the center is cooked completely A general rule of thumb for broiling times is as follows, allow 2 minutes per side for each 1/2-inch of fish thickness Good fish choices for broiling include: salmon, halibut, sole, swordfish, Mali and trout Tip: Don’t try to achieve the golden brown exterior you’ll find on broiled fish from a restaurant by cooking it longer than the times recommended above.
Home broilers simply don’t get as hot as their commercial counterparts and you’ll end up overcooking your fish. Rub some extra-virgin olive oil into both sides of the fillets, season with salt and pepper and top each piece with a pat of butter.
Place the halibut under the broiler, about 4 inches from the heat and broil for 4 minutes. Carefully turn the fish over and baste with some butter and broil for an additional 4 minutes.
A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food. 1 grapefruit (sectioned and with inner skin around each section removed) 1 tsp lime zest 2 Tbsp white wine 2 tsp fresh oregano 1/4 tsp salt (divided)fresh ground black pepper (to taste) 2 tsp butter 1 tsp olive oil 2 4 ounces grouper files Place the grapefruit sections and lime sections in a small sauté pain over high heat.
Force the sauce through a fine mesh strainer back into the sauté pan. Add 1/8 teaspoon salt, the pepper and butter to the sauce.
Place a large skillet over high heat and add the olive oil. When the oil is hot, sprinkle the fish with the other 1/8 teaspoon salt and add to the pan.
Serving size: 4 ounces fish with sauce I wanted to capture the brightness of citrus but make the sauce as simple and fresh as possible.
One secret for me was to cook the grapefruit with the lime zest only until it was lightly caramelized. The second step was to add the fresh herbs and not really cook them but just blend them in, so they scent the sauce.
In fact, fish is the staple of my favorite “Twenty Minute Meal.” If you have a glass dish with a lid (i.e. Pyrex or Corning), you can use it to steam fish in the microwave.
You know how microwaves are famous for steaming veggies like broccoli and asparagus so perfectly? Fish only takes 5-6 minutes in the microwave depending on its thickness, and this cooking method is healthy, too.
While the fish is cooking, make a green salad or sauté some quick-cooking veggies like snap or snow peas, green beans, or broccoli. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
Cook about 5 minutes over medium heat; stir occasionally. Combine water or milk, salt and oats in a medium microwave-safe bowl.
Combine water or milk, salt and oats in a medium microwave-safe bowl. Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes or until oats are of desired texture.
Combine oats, water×, and salt in a deep microwave-safe bowl. *To avoid boil over, refrain from adding milk until AFTER cooking.
Place oats, zucchini, water, and salt in a saucepan and bring to the boil. Use Boats just as you would use oatmeal, with favorite sweet or savory toppings or stir-ins.
Use the ingredients in Step 1 to make oatmeal per instructions on packaging. Whisk the ingredients in Step 2 together in a bowl and pour over hot oatmeal.
Add an egg to your morning oatmeal for a thicker, heartier and even more delicious breakfast idea with more protein! Combine oats, milk and egg in a microwave-safe bowl and mix well.