Try Amazon Fresh Any Southern beach town overlooking the Gulf of Mexico should have a few places that make a great fried grouper sandwich. 1 In a large, heavy pot or Dutch oven, heat 3 inches of oil to 370 °F.
2 In a large bowl, whisk together the beer, egg, flour, cornmeal, baking powder, and 1 teaspoon salt. When they’re golden brown, remove to a paper towel–lined baking sheet and keep warm in the oven while the rest of the fish fries.
Sun dried tomatoes, feta cheese, basil, chicken breast, olive oil and 2 more Blackened, fried, grilled, baked or broiled, it’s a classic, must-have sandwich when you visit Florida.
They’re also sturdy, which means they stand up to a variety of cooking preparations, with great results. For this particular sandwich, I kept the fish prep simple by dusting both sides with blackening seasoning (Paul Prudhomme’s is my favorite), pan-searing it in butter, then slapping it onto a toasted bun.
Then you’ll hit the tropical flavors of that mayo, with hints of zingy lime and sweet pieces of mango that burst in your mouth. Next up you’ll taste the sweet, crunchy Visalia onion pieces sitting atop the warm, tender and spicy fish.
½ fresh mango, finely chopped ½ lime, zest & juice Pinch kosher salt Few grinds fresh black pepper ¼ c. mayonnaise (use more if your lime or mango is super-juicy) In a non-stick skillet over medium heat, add a little butter and toast the buns; remove from pan.
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.
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! Next time I will use about 1/8 of the listed amount.
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.
Grainy mustard will be less pungent than regular Dijon and add great texture from the seeds. Preheat broiler to high with oven rack 8 inches from the heat.
Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Commonly found in coastal Florida waters, grouper is a mild flavored white fish.
Its firm texture makes it great choice for sandwiches, whether fried, grilled, broiled or pan seared, and you’ll find this Florida specialty on restaurant menus throughout the state. Our preparation includes the citrus flavors of a classic Cuban mojo, both on the fish and mixed with mayo for a zesty condiment.
1 lb grouper fillet (see notes) 1-1/2 tablespoons vegetable oil 4 round sandwich rolls 1 large tomato, cored and sliced Romaine lettuce leaves Cut the fish into 4 uniformly sized pieces, season both sides with salt and pepper and set aside.
To serve, line each roll with romaine lettuce leaves, add a tomato slice and a piece of fish and top with the Mojo Mayo. A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food.
In a food processor, combine the almonds, allspice, salt, pepper, cayenne, cumin, and paprika. In a shallow baking dish, spread out the nut spice mixture.
Dredge the fillets in the mixture, one at a time, shaking off the excess. With a slotted spatula, remove the fish to a warm platter or individual serving plates and scatter with the parsley sprigs.