Fortunately, it is nothing complicated you may only require hand gloves and a filleting knife. Bones can easily pierce your skin when you run your hand under the fish while filleting.
These thin-bladed knives are preferable to wide-bladed knives because they can lie between the top layer meat and the skin to give you clean cut. Its shape and size allow youth have an easy time when making fine and thin cuts.
The obvious thing to do before filleting is to clean the grouper and place it on a flat surface. After removing the head, use the knife to make a nice clean cut all the way through the grouper ’s back line.
Repeat the procedure, but this time the knife should go a little deeper to separate the flesh from the backbone. Follow the rib cage as you cute off the flesh separating it from the backbone.
Turn over the remaining part so that the skeleton is on the flat surface giving you access to the other side of the flesh. You will repeat the same process but this time you will need to make clean cuts running from the tail.
Run the filleting knife smoothly through the backbone from the tail to the other end. Repeat this process but make a deeper cut this time and lift the flesh of the bones as you cut through the fish this time. Make another deep cut at an angle, preferably 45 degrees, while lifting the separating flesh from the backbone. Dig in the knife one more time as you approach the tail and split it from the bones.
Separate the fore-flesh from the rib cage with light cuts and follow it along until you remove second piece. Lay over the first piece and make a deep cut at the tail then place the knife at an angle and cut through to separate it from the skin.
You could make a deep cut, at the tail, and hold the skin as it separates from the flesh then pull it back as you push the knife forward. Assuming you did not begin by cutting off the head, you could start by inserting the filleting knife just above the fins at the backbone.
Use the knife to feel the grouper ’s bones as you make deeper cuts separating the flesh from the skeleton. After you do the same forth bottom side of the fish, cut off the head using the same procedure as explained earlier.
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.
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.
Thumb Up(24) Louie in VA 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.
Follow along with Chef Mark and learn how to cook grouper. If you like this video and recipe please share using the links below and make sure to subscribe to our YouTube channel.
Place stick-cut carrot and celery on bottom half of foil. Pour 1 T coconut milk/curry paste mixture over fish and add minced ginger and garlic.
Fold over edges of foil to from package, starting with the top of the ‘heart’ to create an airtight seal. If you have questions or comments about this video or recipe please leave them below.
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