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How To Broil Grouper

author
Bob Roberts
• Thursday, 15 October, 2020
• 8 min read

With all the flavor of lemon and thyme, this easy to prepare grouper tastes indulgent, while fitting into your healthy resolutions. Not a bad thing to shift our focus to as we start a new year.

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(Source: www.saltstrong.com)

Contents

Whatever the reason, statistics say that after one week, 75% of people have broken their resolutions. Discipline is hard, and they say it takes an average of 66 days to form a new habit.

But, a healthier lifestyle doesn’t have to mean constant restriction and denying yourself any ounce of fun or indulgence. With 20% fewer calories than similar Avignon Blanc and Pilot Origin wines, Draycott Estate Flight Song is a great way to have fun while sticking to your New Year’s resolutions.

The wine is nice and light, perfect for sipping as a treat while relaxing after a long day. Grouper is a mild and slightly sweet fish from the sea bass family that has a firm texture and white meat with large flakes when cooked.

We buy fresh fish when possible, since we find the flavor and quality to be better than frozen. It’s quite easy to pick a good filet of fresh fish.

The fresh fillets should be firm and translucent with no discoloration and only a mild odor. Broiling produces a similar effect to grilling (so recipes for grilled fish are easily converted for broiling), with a slight crispness to the edges and moist interior.

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(Source: tailgategrilling.com)

Towards the end of cooking time, it’s easy for the fish to go from ‘not done’ to ‘a bit too charred’ in less than a minute. The added fat will help the fish to brown and crisp nicely, but since we’re talking about healthy resolutions, we’ve decided to skip the extra fat in this recipe.

1 lb fresh grouper files (or Striped Bass, Mahi-Mahi and Red Snapper) 1 lemon, tested and juiced* 2 garlic cloves, minced ½ tsp thyme 1/8 tsp ground black pepper Place files in one layer on a greased baking sheet.

5 of 35 Broiled Grouper Parmesan I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes.

06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet.

Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.

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(Source: familynano.com)

I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes. (Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer.

I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture. For a little color, I added chopped fresh parsley and paprika.

I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used. Fishy tasting grouper is NASTY.

Avoid any files with gray areas or at least discard that part! I got lucky, and the fish I used was fresh and delicious, and only enhanced by this simple recipe.

I think it would be better with some crispy bread crumbs or pinko flakes. The topping is good but the texture of the fish needs help.

grouper cook wikihow fish
(Source: www.wikihow.com)

I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy. We had bought some grouper yesterday and had no idea what to do with it, so I found this recipe and gave it a try.

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). Bake 350 for 10, then broil for 2.5 each side.

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.

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).

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(Source: www.saltstrong.com)

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.

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Sources
1 www.visitflorida.com - https://www.visitflorida.com/en-us/things-to-do/florida-fishing.html
2 myfwc.com - https://myfwc.com/fishing/saltwater/recreational/
3 myfwc.com - https://myfwc.com/fishing/
4 www.whackingfatties.com - https://www.whackingfatties.com/fly-fishing-report/alberta