Red groupers are members of the sea bass family, Serranidae, and are found in tropical and warm temperate waters worldwide. The Serranidae has over 400 species which are found around coral reefs and rock outcroppings of the coastal shelf.
Due to their preferred habitat, groupers and other family members are accessible by hook-and-line fishing and less vulnerable to trawl fishery. Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious.
When you add the 23 grams of protein plus calcium and iron, grouper begins to look like the perfect food. It can be used in almost any seafood recipe and its unique flavor comes out beautifully with a touch of mild seasoning and fresh herbs.
Fresh whole fish should have: -- A shiny surface with tightly adhering scales.-- Gills that are deep red or pink, free of slime, mucus and off-odor.-- Clean shiny belly cavity with no cuts or protruding bones.-- A mild aroma, similar to the ocean. Fresh steaks, fillets and loins should have: -- A translucent look.-- Flesh that is firm and not separating.-- A mild odor, similar to the ocean.-- No discoloration.-- Packaging that keeps them from being bent in an unnatural position.
Do not overcook.• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.• Marinate in your favorite salad dressing prior to cooking.• Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.• Broil or grill with lime-butter and seasoned salt. Fresh Black Grouper FilletsGroupers are members of the sea bass family, Serranidae, which has over 400 types.
They are found in warm temperate tropical waters around the coral reefs and rock outcroppings of the coastal shelf. Groupers are harvested year-round with peak Eastern seaboard and Gulf production in summer and fall. Characteristics: The extra lean white meat is firm and moist with large flake and a sweet, mild flavor.
Additional shipping charges may be applied to your order and will be made against the payment method provided at the time of check out. If you’re buying a box of pasta or popcorn, you’ve probably scanned the nutrition facts to ensure you’re making a healthy choice.
However, under the FDA’s current labeling laws for nutrition facts, this isn’t actually misleading. To complicate matters more, if you portion your food according to the serving size on the label, you may be eating a larger amount than the USDA recommends.
And since many of us struggle to stick to serving sizes anyway (as one Cooking Light staffer found out when she weighed her food for a week), you could easily find yourself going way over the daily limit in a single meal. And while following these recommendations is the best way to ensure you’re working enough nutrients into your diet, translating ounce- and cup-equivalents into something everyone can easily understand is more difficult.
Taking that into account, we’ve devised a handy way to think about healthy serving sizes in an entirely new way. These clever illustrations convey the same information that Plate does, but in a fun, memorable way.
I like this because you know when you're eating fish it's hard to get enough lemon on there. DIRECTIONS In large skillet melt butter.
Add garlic salt and pepper Let this cook over medium heat for 1 minute, then add grouper or whatever fish you like. When fish is done, put on a plate and move to the side and keep it warm.
Preheat oven to 180 degrees C. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on a baking tray.
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.
I loved the mayo/paprika topping too, and added some fresh chopped parsley over the fish. This pan seared grouper with basil brown butter sauce offers restaurant-quality taste with very little prep and cook time.
Perfect for midweek dinner guests or whenever you just gotta have something a little gourmet TODAY. I had a pound of thin grouper fillets, my beloved cast iron skillet, and a stick of cold butter in my hand.
I wanted a rich sauce, perfectly seared grouper, something crunchy, a little something green and earthy, and my usual heavy-handed Spec spice mixture. So, I threw caution to the wind, seasoned up the fish, and started a brown butter sauce in my cast iron skillet.
I know, I know, you’re supposed to make brown butter sauce in a light-colored skillet so that you can gauge its progression throughout the cooking process, to ensure that it doesn’t burn. I mean, I all but sleep with my cast iron cookware, so trading one in, even for one meal, is almost too much for me to bear.
After a few minutes, the melting butter started to smoke, so I threw in some fresh chopped basil, citrus zest, and almonds. Then, I carefully laid the three grouper fillets in the skillet, and patiently waited while they cooked for 4 minutes on each side.
The nutty, buttery sauce infused itself into the nuts and fish wonderfully. I’m happy that I stood beside my cast iron skillet for this pan-seared grouper with basil brown butter sauce.
1 pound thin grouper fillets salt black pepper, and cayenne pepper to taste 1 stick cold butter 2 tablespoons chopped fresh basil 2 tablespoons raw sliced almonds dash paprika 1/4 teaspoon lime zest 1/4 teaspoon lemon zest Cook for about 15 seconds, or until you smell the aroma from the basil radiating from the butter.
While fillets are searing, stir the almonds occasionally to ensure that they do not stick to the skillet and burn. If you use thick grouper fillets, the brown butter could burn during the above cooking process.
Monte's Seafood Emporium carries a wide range of the freshest wholesale seafood products including shrimp, red snapper, grouper, king fish, and whiting.