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.
Next time I will use about 1/8 of the listed amount. 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.” My husband brought this home from a deep sea fishing trip, and we used this recipe.
Easy to prepare & yummy to eat... what more could you ask for? It did however take quite a bit longer to cook than this recipe stated.
08/10/2009 I followed this recipe to a T and to be honest we found it to be a bit bland. All we could taste was a hint of lime.
I went over the recipe again to make sure I didn't miss anything but..........it was all in there. The next time I made Grouper was last week.
IT was a combo of black plums oranges apples strawberries and peaches. Served with french green beans with garlic butter and sliced almonds.
I think the instructions need to be slightly tweaked tho b/c if you add the seasonings first and then add the butter ends up removing the seasoning, so I suggest using the butter first on the fillets THEN using the seasoning. You do NOT need to use butter for the baking dish that only adds more empty calories.
We'll probably make again with more lemon pepper and cook in foil packets on the grill. 11/24/2010 Easy to prepare but the oven temp was too low to cook the fish in the time recommended.
Or else my files wild caught and 2" thick were larger than the recipe. After 1/2 hour I cranked the heat up to 350 for another 10 minutes.
07/14/2009 I really enjoyed this recipe. I used rock fish the first time... Today I bought the grouper and I think we will be using this recipe a lot... Nice and light... Full of flavor.Also, very easy to do. The only thing I would change is the amount of butter.
Since the fish steaks are enclosed in a sealed packet, the steam from the hot liquid is trapped inside. If the weather outside is not favorable, you can bake the fish in the oven (350F for 18 minutes).
It will be best if you top the grouper steak with more toasted garlic before serving it. Try this Grilled Grouper Steak in Foil Packet Recipe.
Print Pin This is a recipe for Grilled Grouper Steak in Foil Packet Combine butter, salt, garlic, and lemon juice in a bowl.
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.
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.
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.