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.
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).
Many people are used to getting a fish fillet Thais already prepared at the store, and all they must do is go home and cook. Since the grouper fish are good candidates for filleting, it is important that you learn how to-do it properly.
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. 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.
Nonetheless, you may notice some bones remained in the belly line of these pieces. 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.
Photo by #BullbusterAmbassador Big Bully Outdoors of some nice grouper caught on Bull buster Braid ! Regrouped are plentiful on shallow reefs on both the Atlantic and Gulf Coasts.
As always “DearMeatForDinner” puts together a great production on how to fillet a fish. * Also remember the sharper your knife the easier it is going to be filleted your fish.
This is one of the best meats inside a grouper, so we decided to share this recipe with you first. This video posted by “cooking guide” shows you how to make Regrouped W/ A Parmesan Crust.
Butter Chives Italian Parsley Roasted Garlic Cloves Pasco Bread Crumbs Lemon Extra Virgin Olive Oil Parmesan Cheese Sea Salt Black Pepper Since red grouper is a smaller grouper, it has some excellent white meat.
Old Bay Seasoning Olive Oil Lime Parsley How To Make Oven Roasted Regrouped This video posted by “cooking guide” shows you how to make some gourmet oven roasted Regrouped.
Two Fillets Of Grouper Salt Pepper Garlic Thyme Lemon Butter Arugula How To Make Thai Style Regrouped : This is a great recipe posted by “LearnToCook”.
Ingredients8 oz portion of grouper fillet 1 tsp.sea salt tsp. Red pepper1 tsp minced fresh ginger1 clove garlic minced scallion cut on a bias tsp Thai red curry paste mixed with1-2 Tbsp.
Coconut milk1-2 leaves Thai or regular basil1 tsp Tamarind paste (optional) 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.4. Fold over edges of foil to from package, starting with the top of the ‘heart’ to create an airtight seal.
This article was part of a series of articles on how to cook your catch, and part of a bigger goal that Bull buster has to help you spend more time fishing. We have posted recipes in this article series that have been around in a fishing family for over three generations, we hope that we can keep these traditions alive as part of our mission to help you spend more time fishing.
Learn how to fillet your shook and make some awesome food with it. How To Cook Sea Trout : Learn how to make Cajun sea trout including a family recipe that's over three generations old.