This usually occurs when I am being hustled along by a hungry husband and impatient one-year-old clamoring for the photography in the kitchen to stop, so the plates actually come to the table hot. I am lucky enough to have access to fresh grouper now, one of my favorite fish to eat.
I have a minor addiction to spice rubs and blends- I think they are an amazing time saver. Season fish and add fillets, flesh side down, to the pan.
Turn fish, allowing searing on the other side for a couple of minted. Dot fish with butter and move to oven to finish cooking, approximately 10 minutes or so.
Grouper is part of the sea bass family -- or the Serranidaes -- and possesses a mild flavor similar to halibut. Rinse grouper fillets, and pat dry with a cloth or paper towel.
Remove the group fillets with a slotted spatula, and season to taste. To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice.
* Cook's Note: This recipe also works well with flounder and other types of fish. This recipe was provided by a chef, restaurant or culinary professional.
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).
Fresh grouper seasoned with your favorite blackened spices and seared in a cast-iron skillet makes for an easy dinner in under 30 minutes. For this recipe, I used creole seasonings to add a kick of heat and Cajun flavoring to the fish.
Blackened spices include paprika and cayenne pepper with a few additional thrown in. Searing grouper is best in a cast iron skillet because the pan can get hot quickly then go right into the oven to finish cooking.
Depending on the thickness of your fish fillet, you’ll want to watch closely so as not to overcook and dry out the grouper. Searing the fish before finishing it in the oven gives the grouper a crisp crust.
Serve this grouper on slider buns with coleslaw, on a plate with roasted veggies, or in your favorite fish tacos. Other white fish options include halibut, sea bass, flounder and mahi-mahi.
Print Recipe Fresh grouper seasoned with your favorite blackened spices and seared in a cast-iron skillet makes for an easy dinner in under 30 minutes. Pat the fish dry with paper towels and sprinkle the fillets with jerk or Cajun seasoning.
Currently, I am sitting on the couch in our condo while the baby naps and hopefully the clouds burn off. I’m ready to get back out and have some fun in the sun with my family today (with a little better sunscreen application than I did yesterday….ouch).
We made a trip to the seafood market earlier this week and stocked up on fresh grouper, oysters and prawns that looked more like a small animal than shrimp. Of course, I love to go out to dinner and get served a delicious meal with no clean up, but as you well know, there is only a small window of time that children allow parents to enjoy a seated meal before all chaos ensues.
So, we choose to stay in and cook more often than not, so that the aren’t ruining the peaceful dining experiences of everyone else around us. The biggest obstacle is the limited resources in a rental especially in the spice department.
Fresh herbs, lemon, garlic, white wine and spice or two will unarguably go a long way and work for all sorts of different fish and seafood. I picked up Old Bay with Lemon Herb Seasoning and it really is a great spice for fish and seafood.
1 pound fresh Grouper fillets, skin removed 2 teaspoons Old Bay with Lemon Herb Seasoning 1 lemon, half sliced thinly and half juiced and set aside 2 tablespoons extra virgin olive oil Salt and pepper to taste 1 tablespoon extra virgin olive oil 3 garlic cloves, minced 2 tablespoons white wine 1/2 lemon juiced (from above) 2 tablespoons butter Fresh thyme leaves Remove from pan and serve with White Wine Butter Sauce.
Deg laze the pan with white wine and add butter, lemon juice and thyme. Thanks for reading and to keep in touch you can Subscribe to High Heels To Hot Wheels by Email and follow me on Twitter, Facebook, Pinterest and Instagram.
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