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How Much Red Grouper Bake

author
Daniel Brown
• Sunday, 22 November, 2020
• 8 min read

And, I make this delicious, baked, breaded, fish main course often. Any thicker or thinner than this means that you will have to increase or decrease the cooking time.

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Contents

According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Melt butter in a small skillet over medium heat.

Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.

Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Serve this delicious fish with my easy cheese grits and a nice tossed salad.

Print Pin Crispy Oven Baked Grouper checks all the boxes; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness! Melt butter in a small skillet over medium heat.

Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.

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Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.

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. Grouper lends itself to a variety of preparations--I love it grilled, pan seared, or baked.

Textures and thickness may vary, so be sure to adjust the cooking time as needed (fish is ready when its flesh turns opaque and you can easily flake it using a fork; internal temp should register 145 degrees F.) Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass.

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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. This grouper recipe makes a light and delicious dinner any night of the week.

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Print clock clock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives.

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.

Category: Fish and Seafood Method: Baked Cuisine: Mediterranean “ 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.

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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.

There’s no better place on the web to find Key West dining information and ordering fresh seafood online. Even among the many delicious table fish found in Key West, the grouper stands out as something truly special.

The grouper is a lean, moist fish with a mild yet distinct flavor that doesn’t need much seasoning to emerge. This dish serves four people and goes well with a garden salad, crusty French-style bread, and wild rice or risotto.

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Along with our sit down restaurant, walk-up market, and fresh fish delivery, this blog makes Eaton Street your one-stop shopping destination for the freshest, most delectable seafood you’ll find in Key West. Topped with tangy sour cream and nutty Parmesan cheese, these baked fish fillets take only 20 minutes from start to finish.

And, because of its mild flavor, Baked Grouper Fillets is a great fish recipe for kids! Grouper is a lean, moist fish with large flakes and a firm texture.

I not only enjoy the taste, but like that it’s so easy to prepare, a healthy alternative to meat, and relatively low in calories. Because it’s so quick, Easy Oven-Baked Parmesan Grouper Fillets is not only perfect for a hurried weeknight dinner with the family but equally excellent company fare.

We are fortunate to live in Florida because we have access to fantastic fresh seafood all year long, and we take full advantage of it. Although this recipe calls for Florida grouper, you can easily substitute any firm white fish such as red snapper, redfish, bass or halibut.

The ingredients for Easy Oven-Baked Parmesan Grouper Fillets are simple: grouper fillets, sour cream, grated Parmesan cheese, fresh lemon juice and lemon zest, onion powder, hot sauce, paprika, kosher salt, and ground black pepper. For the optional garnish, you will need some lemon wedges and fresh chopped Italian parsley.

To prepare this tasty entrée, first, gather your ingredients and preheat the oven to 350 degrees F. Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and hot sauce in a small bowl and mix well.

If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish. You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut.

Topped with tangy sour cream and nutty Parmesan cheese, these baked fish fillets take only 20 minutes from start to finish. Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and Tabasco in a small bowl and mix well.

Sharon's Expert Tips: You can tell if the fish is done when it is opaque and flakes easily with a fork. If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish. You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut.

Thin fillets from delicate fish such as flounder or sole won't work as well, and salmon would make the dish too rich. * This recipe for Easy Baked Parmesan Grouper Fillets was adapted from the Grouper Parmesan recipe in the Themes Remembered Cookbook published by the Junior League of Tallahassee.

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Sources
1 grouperandchipsnaples.com - https://grouperandchipsnaples.com/
2 www.tripadvisor.com - https://www.tripadvisor.com/Restaurant_Review-g34467-d393192-Reviews-Gulf_Coast_Grouper_Chips-Naples_Florida.html
3 places.singleplatform.com - http://places.singleplatform.com/grouper-and-chips-2/menu
4 www.tripadvisor.co.uk - https://www.tripadvisor.co.uk/Restaurant_Review-g34467-d393192-Reviews-Gulf_Coast_Grouper_Chips-Naples_Florida.html
5 www.tripadvisor.co.za - https://www.tripadvisor.co.za/Restaurant_Review-g34467-d393192-Reviews-Gulf_Coast_Grouper_Chips-Naples_Florida.html
6 foursquare.com - https://foursquare.com/v/grouper--chips/4bc271fd2a89ef3bfcdff388