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.
Read on and learn from our list of our favorite trusted food blogs, recipe collections, and cooking videos. Bonus: We’ll also be sharing some food prep, cooking, and grilling hacks that you’d wish you’ve known sooner.
Perfect for those busy mom and dad out there who don’t have the luxury of time to prepare meals but still want to give everyone in the family, especially the kids some luscious yet nutritious mealtime. Layer alternating slices of fish, tomatoes, and mozzarella, adding a basil leaf between each, on a large, shallow platter.
Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty tangerine, and saline olives, absolutely make a festive lunch or dinner.
You’ll love this for three reasons: It only takes 10 minutes to prepare, it’s a complete meal, and of course, it’s a flavorful and hearty family feast. Tweak : Either you serve it with rice and side salad tonight, or slice it for fish tacos with lettuce, tomatoes, cheese and your fave dressing or sauce for the next day.
Image source: Louisiana cooking.combat most foodies love about this grouper dish is the fillet’s light, mild flavor. Crusted in ground crispy pecans and pan-sautéed in tallow, this can really make you thanks its variety of texture and tang.
The next time you’d cook your freshly caught grouper, rest assured that it is no longer bland and dry… never again! Image source: Corcoran Street KitchenAside from the joy every angler feels whenever catching grouper, this savory, lean and flaky white fish also satisfies everyone’s cravings.
Bursting with flavors and variety of texture, this broiled grouper recipe is best served with some grilled vegetables or some fresh salads for a totally healthy meal. Note: Be mindful to only broil the fish under the hot broiler for just a few minutes so that it remains crispy on top and perfectly tender and moist on the inside.
Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat. Well, you can always make a “DIY” romantic date with him or her in just a snap of a finger without overspending with this grouper over spinach meal.
Smoked paprika and Italian seasoning make this a simply delicious take on sautéed fish. You may likewise add some white wine to the pan along with the olive oil and butter for a flavorful sauce.
Image source: Mike’s TableEvery meal is extra special whenever the family sits together to enjoy a yummy and nurturing platter. This unique grouper dish though quick and easy promises a flavorful and enticing dining experience.
Image source: Adventurous Kate.Comte grouper family is perhaps the most popular saltwater food fish in the United States and even in some parts of the world. This grouper chowder recipe contains, onions, bell pepper, potatoes, tomatoes, lime juice and spices that make it extra wholesome and rewarding.
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.
Selenium is helpful in raising HDL cholesterol levels and in warding off diseases such as cancer. Vitamin B-12 is critical for a properly functioning nervous system and for maintaining adequate energy levels.
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.