I can’t say all of those 4 AM wake up times were always cheerful, but he managed to instill in me a great love of just being on the water. His favorite thing to do now is to text me photos of his fishing exploits while I am sitting in a meeting.
Being a good Southern boy, one of my favorite ways to eat fish is blackened. There are a few good blackening spices on the market, but the ingredients are really simple and I like to make my own, so I can control the heat.
Other times, I keep it tame to keep the peace at home (my wife weighs in at “lightweight” on the spicy foods scale). Oh, and you may be asking “can’t I just do it on the stove?” The answer is yes, you can do it exactly one time before you fill your house with smoke and realize outside is a much better idea.
Melt the butter in a separate shallow dish, large enough to fit the fillets. Cook, with the lid open, for 3-5 minutes, lifting the bottom of the fish carefully with tongs to check on the crust.
Cook a bit longer if needed to get the fish opaque and starting to get flakes. Restaurants and cookbooks often prepare grouper in complicated ways, such as starting off by searing the grouper and then baking it, or baking the fillet and then finishing it on the grill.
Season the fillets with salt, pepper and lemon juice. Bake the fillets for seven to 10 minutes, or until they are opaque all the way through, and they flake easily with a fork.
Take the fillets out of the oven and top them with chopped parsley to garnish them. Executive Chef David Troll at the historic Hotel Bethlehem in Bethlehem makes us a Grilled Grouper with fresh local squash and leek purée.
Add the green top of the leek to the blender to the purée for color and extra flavor. Executive Chef David Troll at the historic Hotel Bethlehem in Bethlehem makes us a Grilled Grouper with fresh local squash and leek purée. Baby Squash Patty Pan...
Grouper with Crab meat Sauce Recipe | Taste of Home Skip to main content A creamy seafood sauce drapes over mild-flavored grouper for an elegant entrée.
In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. From the heat for 6-7 minutes on each side or until fish flakes easily with a fork.
Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Editor's Note: This dish is great served with a spinach pasta. Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano.
Fillets 1 inch thick take about 12 to 14 minutes to cook properly. Combine melted butter and lemon juice in a small bowl.
Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan. Mix together garlic salt, parsley, paprika and white pepper.
Brush fillets again with lemon butter and spread with mayonnaise. Join us and discover thousands of recipes from international cuisines.
ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. I made a few minor changes to the recipe, one of which instead of grilling the fish I used my cast iron skillet in the oven instead.
I don’t use my cast iron skillet often, but over the summer when I was visiting my sister-in-law, she made us blackened red fish in a cast iron skillet that turned out so good. I placed the skillet in the oven while it was preheating so it would be nice and hot once the grouper was ready to cook.
Once I had the fish seasoned with the spice mixture, it hit that pan and started to sizzle…and back in the oven it went. This grouper recipe calls for Email’s Essence Creole Seasoning, which you can easily make at home using spices you most likely have on hand.
To mix up Email’s Essence Creole Seasoning at home all you need is the following ingredients: I usually season with just a little coarse salt and fresh ground pepper and a squeeze of lemon.
Print 1 lb grouper 3 TB olive oil 4 cloves pressed garlic (or minced) 1 tablespoon Email’s Creole Seasoning (see recipe below) or your favorite creole seasoning 1 – 2 TB finely grated Parmesan cheese (If you don’t have a cast iron skillet, just use a roasting pan, but don’t preheat the pan) In a small bowl mix together oil, garlic, 2 -3 tablespoons of the seasoning, and Parmesan cheese.
And when you do go, these 7 tips will help you know where to go, what gear to bring, and the know-how to catch big grouper. Grouper are found in abundance in the Gulf of Mexico, along the Atlantic Coast, and throughout the Caribbean, providing anglers with a wealth of opportunities to catch one of the tastiest fish in the sea.
In the summer, as nearshore water temperatures rise, grouper relocate to deeper dwellings offshore. Shipwrecks, oil rigs, and offshore reefs are where you'll want to focus your efforts when fishing for grouper in the summer.
They are classic ambush predators, spending most of their time holed up in heavy structure waiting for smaller fish to swim by. To have the most success when fishing for grouper, your boat electronics need to be powerful enough to key into the structure you seek.
Shipwrecks are the most notorious grouper hideouts, and fishing these tangled-up messes of debris requires accurate depth readings, patience, and the understanding that you'll probably lose some tackle. To catch big, heavy, powerful fish, your gear better be up to the task.
There are times when artificial lures work great for catching grouper, but you'll have more success if you show up prepared with the freshest live bait you can find. Goggle-eyes, pilchards, blue runners, and grunts all make excellent live bait for grouper.
Try to bring as many varieties of bait as you can so you can zero in on what the grouper are biting that day. Grouper spend most of their time on the bottom, so that's where you'll want to send your baited hook.
Vertical jigging with live bait is a very popular technique for catching big grouper, simply because it works. A struggling bait fish bouncing up and down at the bottom of a shipwreck is irresistible to an opportunistic grouper.
Slide the hook point underneath the twisted rubber band. No matter what kind of rig you're using to catch grouper, you'll have the most success with circle hooks.
How you handle the first few seconds of a grouper fight often determines whether you land the fish or get cut off by structure. When a grouper takes your bait, as soon as it feels the pressure of your line, it will run straight back to the safety of structure as fast as possible.
And if you hook into a huge fish, it'll do whatever it pleases unless you take charge of the fight. Load up your conventional reels with heavy line, bridle rig your live baits, and don't forget to use circle hooks.