Remove the group fillets with a slotted spatula, and season to taste. This makes it a relatively popular dish among hobbyists since it’s a common catch in certain locations.
But aside from being a trophy meal, grouper is also a good choice for those who want more variety in their healthy diet. Its large flake meat is also firm, lean, and mild in flavor, so it’s very easy to consume in different kinds of dishes.
In some Southern locales, you might even find it as a street food option. While lots of recipes go for shallow-fried grouper, here’s the deep-fried version courtesy of the Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Place the flour mixture and cornmeal in separate shallow dishes. In a deep-fry pan, heat 1 inch of the oil to 375 degrees F. Fry the fillets in batches for 2 to 4 minutes on each side, or until they’re browned and the fish flakes easily with a fork.
Transfer the fillets to paper towels to drain and then serve right away. This already meets a significant portion of most people’s daily protein requirement.
Low-calorie intake Depending on how you cook the grouper, a 3-ounce serving will only set you back at 100 calories. While it can’t compete with salmon and mackerel, it still proves to be an excellent source of good fats for lots of people.
A good dose of calcium and iron These extras actually make some people consider it as the perfect food. It’s also just the sort of thing you need in your wheelhouse as you travel to your family camp or favorite spot along the Gulf Coast this summer.
A fresh grouper fillet is hefty enough to hold its shape when pan-fried and flavorful enough to not get lost among the bread and trimmings. This recipe uses soft ciabatta rolls and straightforward garnishes of butter lettuce, tartar sauce, pickle slices and red onion, but the sky is the limit on how you choose to dress yours.
Key West angler holds a Nice Red Grouper Caught with Capt. Steven Lamp of Dream Catcher Charters. I have been told by many, many people that this is the BEST fried fish they have ever eaten.
Sprinkle the bite sized fish cubes with seasoning salt and set aside. In the first bowl crack 2 eggs and mix vigorously with the water.
Pour breadcrumbs onto the second dinner plate to dredge fish in. In the sauce pan pour enough oil in to reach about 2 inches high.
On the Fourth dinner plate… Lay Paper Towels in the plate to make a bed to soak up excess grease from finished pieces of fried grouper to cool. There are several types of grouper caught here in Key West waters.
Anglers come from all over the world to fish Key West’s extremely fertile grouper grounds. The Marquesas Keys and the Dry Tortugas offer an incredible fishery for grouper.
In a deep-fry pan, heat 1 inch of the oil to 375 °F on a deep-fat thermometer. On each side, or until browned and fish flakes easily with a fork.
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. I asked him the next day to cook it again.