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.
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.
This is the opposite of fillet wherein the fish is cut lengthwise on both sides, leaving the bones in the middle. This prevents water the form the fish to have a direct contact with hot oil.
Roast corn in its husk for 12 minutes, then set aside until cool enough to handle. Set kernels aside and add cobs to a pot with heavy cream and crème France.
Bring mixture to a boil, then adjust heat to maintain a simmer for 10 minutes. Remove from heat, strain and reserve liquid, and discard cobs.
In a large pan, cook bacon over medium heat until golden and crispy. Add peas, corn kernels, and cream mixture and cook for another minute.
Season with salt and pepper, remove from heat, and stir in herbs. While blender is running, slowly drizzle in remaining oil and blend until smooth.
Pour the mixture through a fine mesh strainer lined with a cheesecloth and discard the solids. Top grouper with marinated tomatoes and a drizzle of basil oil.