I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts. Grouper is a firm white fish that is flaky and moist with a distinct mild flavor.
The fish is steamed in a foil pouch in its own juices and delivers great flavor. Grouper is an easy to make white fish that is mild in flavor and available just about anywhere.
I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do. If you are selecting grouper from a local fish market, near the shore, use the smell test.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.
Grilled Grouper is like a taste of summer anytime you fix it. I became acquainted with Grouper when I started traveling to Florida and going on fishing expeditions.
The fish has a milt to sweet flavor, and is great whether you grill it, pan cook it, broil it or fry it. In fact, fried Grouper sandwiches are a main stay in the Destiny / Fort Walton Beach area.
To put it simply, Grouper is primarily a salt water fish that can become quite large. Most people mistakenly think they are called grouper because they travel in groups.
Proper Equipment : I cover this in the video, but please have a good, thin, metal spatula on hand. Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States.
The grouper fish has firm, yet flaky flesh with a mild and unique flavor. It takes on seasonings very well and cooks nicely on a George Foreman Grill.
Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful. A 3.5 ounce serving of grouper is only 92 calories and contains only .2 grams of saturated fat.
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It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs. In this basic recipe we’ll season well first and allow the fish to rest or marinate for a bit.
4 soft buns, such as hamburger buns 1-1/2 TBS butter at room temperature Juice from 1/4 lemon 4 TBS mayonnaise (approximately) 12 thin pickle slices 4 leaves of crisp romaine or iceberg lettuce 4 thin slices of ripe tomatoes Grilled grouper as directed above Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open.
Assemble the sandwiches: place lettuce on bottom bun, add tomato, fish, and then the pickles. If you grill the potatoes before the fish, just keep them warm in a low oven until your sandwiches are assembled.
3 or 4 medium white potatoes Extra virgin olive oil (Too) to coat Sea salt and cracked pepper to taste Slice into 1/4” thick rounds and coat all sides with Too, salt, and pepper.
1/2 head of green cabbage 2 large carrots 1-1/2 cups mayonnaise 3 TBS sugar 3 TBS white wine vinegar 1/2 tsp sea salt 1/2 tsp ground pepper In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
Add the shredded vegetables to the bowl and toss to coat with the dressing. Grouper is a versatile fish that is eaten year round in the south.
What I like to serve with a well seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unbaked chardonnay. What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old school, unflavored American beer in a bottle.
The appeal is both exotic and culinary, conjuring images of relaxed seaside parties centered on grilling Snapper with friends, a glass of wine in hand, the ocean in the background. Red Snapper has a soft, tender flesh that is pinkish in tone.
This breed of fish boasts a nutrition profile low in calories and high in Omega-3 fatty acids. And, when you cook Red Snapper, it has a mild, sweet, nutty flavor and moist, firm texture.
Given these protections, eating Red Snapper is considered is called a smart seafood choice by NOAA. Red Snapper is a delicious, nutritious option for adding seafood to your diet.
In the warmer months, I crave cool white wines and fresh seafood. Being landlocked in the middle of the country here in St. Louis, one would think I wouldn’t have much opportunity for good seafood.
Files and the Chopped Heralding the Crawdad’s Classics SauceRemove the pot from the stove and let cool. Hit each side of the grouper files with some coarse salt and then prep the grill.
The Other Ileitis is a wonderful, savory, fresh pan grilled grouper recipe that was fantastic on a warm, summer evening with a glass of white. A nice little Charlie you have any questions about the above dish please feel free to comment below or shoot me an email.
Melt the butter in a pan along with the garlic, olive oil, Asiago and the rub Remove the pot from the stove and let cool. Scott Thomas, the Original Grilling’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find.
After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.