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.
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.” I'm just beginning to try Salmon.
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.
Pan Seared Grouper is a fast, easy, and healthy dinner than is ready in under 30 minutes! Seared on the stove and finished in the oven, the fish is crisp outside and moist inside.
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 have a minor addiction to spice rubs and blends- I think they are an amazing time saver.
You can do this in any kind of skillet that you prefer, although I think a well seasoned cast iron pan is probably the best. 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.
¼ cup pecan meal or finely ground pecans ¼ cup pinko crumbs 1 teaspoon Old Bay seasoning ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 pound of skin-on grouper fillets, cut into 4-ounce servings 3 tablespoons vegetable oil 3 tablespoons unsalted butter 3tablespoons minced shallot ¼ cup white wine 1 tablespoon Dijon mustard ¼ cup chopped pecans Combine the pecan meal, pinko crumbs, Old Bay, salt, and pepper in a shallow dish.
Pat the fish fillets dry, then brush the flesh side with about 1 tablespoon oil. While the fish is baking, heat the remaining 1 tablespoon oil in a small saucepan and add the shallots.
Add the wine, bring to a boil, and cook until reduced by half. Whisk in the mustard, then add the chopped pecans and remaining 1 tablespoon butter.
4 portions Florida grouper files of even thickness ½ cup chicken stock ¼ cup fresh parsley, minced (reserve some for garnish) 1 cup thick-cut bacon, diced 3 large tomatoes, diced small (reserve some for garnish) 3 cloves garlic, minced ¾ cup heavy cream 1 lemon, ½ juiced and ½ cut into wedges for garnish 4 scallions, sliced thin for garnish Sea salt and fresh ground pepper, to taste Preheat a large sauté pan (I prefer cast iron) over medium-high heat and cook bacon until crispy.
Be careful not to overcook as the fish will continue to cook while the gravy is being prepared. Add the heavy cream, lemon juice and ½ cup chicken stock.
Serve the grouper over a bed of grits and top with the tomato gravy. Garnish with the thin-sliced scallions, reserved parsley, tomato, and lemon wedge.
Baked Herb Grouper Fillets Easy Recipe Most Popular Rods 40' Telescopic Pole18' Spinning RodTenkara rod Wakata5.4 m Surf Rod43' Telescopic Pole Groupers have large, white-flaked flesh with no intramuscular bones. The skin is tough and strongly flavored and should be removed during cleaning.
Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious. The combined nutrient strengths of Grouper make it an outstanding food, one of the best seafood culinary choices.
This is easy recipe for Baked Grouper fillets with mayonnaise and sour cream, crushed thyme, rosemary, sage, Cracked pepper, lemon juice, white onion, garlic, and olive oil. 2 pounds (1 kg) of Grouper fillets 1 to 2 cups mayonnaise and sour cream.
Cut onion into quarters, peel, and place in baking pan. Coat grouper fillets generously with mayonnaise blended with herbs and spices.
Notes: This Baked Herb Grouper Fillets is a very affordable dish. Cut away the fillets starting at the top of the main bone behind the head of the fish.
Cut out the flesh with a sharp knife, it will almost naturally peel away from the bones. Deal of the MonthSpecial Discount Our rods in Action New Arrivals New Products added every week || || || || || || Copyright 2004-2014 All Fishing Guide.
Seared Black Grouper with a Warm Artichoke and Zucchini Sale. Cast Iron Blackened Grouper | www.homeandplate.com | Fresh g.