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Italian Grouper Recipes

author
Ava Flores
• Wednesday, 23 June, 2021
• 14 min read

Rob Stinson cooked this dish at the 2009 Great American Seafood Cook-Off. It's a herb coated fillet of grouper served over risotto with a pesto sauce.

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Contents

After living in landlocked Umbra for 6 months, when we are in Florida we love to buy fresh seafood a couple of times a week for dinner. It is a mild tasting fish that is quite meaty so it holds up to a number of cooking techniques although our usual method of preparation is pan frying or oven roasting.

Good substitutions for grouper are wreck fish from North Carolina, barracuda from Australia, or Cobra. Puttanesca sauce is an Italian classic and is said to have originated when ladies of the evening came home late and needed a quick, tasty meal.

All the ingredients for this zesty sauce can be found in the pantry, so it is great sauce to pull together in just a few minutes and can be served on top of pasta, on chicken, or on seafood as I did with my grouper. I prefer salted capers to the ones sold in vinegar, and always use a good quality black olive sold in jars like Kawabata olives, not the tasteless canned ones.

2 Teaspoons Olive Oil 3/4 Cup Chopped Onions 2 Garlic Cloves, Minced 1/2 Teaspoon Dried Oregano 1 (28 Ounces) Can Chopped Tomatoes 1/3 Cup Chopped Pitted Kawabata Olives 2 Tablespoons Salted Capers, Rinsed & Dried 1/4 Cup Chopped Fresh Parsley Leaves 4 (6 Ounce) Grouper Fillets Salt & Pepper to Taste Add the oregano, 1/2 teaspoon of pepper, and tomatoes, then bring to a boil.

Bake at 450° for 20 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley sprigs.

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You'll love this easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives! Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.

Whenever I'm out at my local grocery store, I make a point of stopping at the fish counter to chat up my fishmonger friend. Last time, I happened upon some beautiful looking grouper fillets and my mind immediately went to something quick and fuss-free like a baked fish dinner.

This baked grouper recipe gets its bold Mediterranean kick from a few spices and a combination of favorites: fresh garlic, tomatoes, olives, lemon juice, and extra virgin olive oil. I use the more readily available red grouper, a white fish from the sea bass family.

Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass. Here, we give it a quick coating in some Mediterranean spices including cumin, oregano, and paprika for color and depth.

More Mediterranean Flavor Makers: in addition to the spice mixture, we add in fresh minced garlic, fresh lemon juice, and excellent extra virgin olive oil. This trio is essential to creating the bright and bold Mediterranean flare to this recipe.

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The olives here contribute a distinctive rich, salty, slightly tangy flavor--a bit of Greek twist. I love using dill here; it's grassy with a bit of anise-like licorice flavor works well with fish.

Pat fish fillets dry and season on both sides with kosher salt. Prepare the spice mixture of cumin, oregano and paprika in a small bowl, then season the fish well on both sides.

Bake for about 12 to 13 minutes or until the fish turns opaque and flakes easily using a fork. TIP: You've heard me say this earlier, no one likes dry fish so avoid overcooking your grouper.

Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives. Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week.

Scale1x2×3x 1 ½ lb grouper fillet (or a similar fish) kosher salt 1 tbsp dry oregano 1 to 1 ½ tsp ground cumin 1 tsp sweet paprika ½ tsp black pepper 4 large garlic cloves, minced Juice of 1 large lemon, more for later Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) 6 to 8 oz cherry tomatoes, halved 6 to 8 pitted Kawabata olives, sliced Chopped fresh dill (about ¼ oz or so) Heat oven to 400 degrees F. Pat the fish dry and season with salt on both sides.

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Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork. Adjust cooking time as needed and use an instant read thermometer (per tip above) to determine when your fish is ready.

I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. 06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice.

I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp.

I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes. (Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer.

I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture. For a little color, I added chopped fresh parsley and paprika.

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I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used. Fishy tasting grouper is NASTY.

Avoid any files with gray areas or at least discard that part! I got lucky, and the fish I used was fresh and delicious, and only enhanced by this simple recipe.

I think it would be better with some crispy bread crumbs or pinko flakes. The topping is good but the texture of the fish needs help.

05/21/2006 We went fishing and caught 100lbs of Mali and came home looking for a recipe. I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy.

We had bought some grouper yesterday and had no idea what to do with it, so I found this recipe and gave it a try. We loved this and would highly recommend this for grouper or any other mild fish.

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My husband who is not big on compliments said that the fish was “excellent.” The only thing that I did differently was to sprinkle a little of Email's Essence on the fish before the initial broil.

This is definitely going to be added to my “all-time favorite recipes.” 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).

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.

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Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.

Next time I will use about 1/8 of the listed amount. 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.” My husband brought this home from a deep sea fishing trip, and we used this recipe.

A no-fail recipe that wows even non fish eaters! This recipe for Mediterranean Grouper features delicate, flakes grouper fillets that have been quickly pan-seared and then covered with a flavorful light topping made with lemons, briny olives, and capers.

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Not only is this easy-to-make Mediterranean Grouper packed with flavor, but as a bonus, it is also a light and healthy fish entrée. It’s a wonderful option for a quick weeknight dinner because you can have it on the table in less than 20 minutes.

However, if you don’t ready access to have grouper, this recipe also works with any other fresh mild white fish such as halibut, sea bass, red snapper, or even golden tile fish, sometimes called the “poor man’s grouper.” Lemon: a common ingredient in Mediterranean diets, and I use both the juice and the zest to add maximum flavor to the topping. Pitted green olives: these briny beauties are an essential component in this Mediterranean diet fish recipe and add tons of flavor to this dish.

Capers: another tangy, salty, and essential component to this easy Mediterranean fish recipe. Olive oil: is used for cooking both the fish and as an ingredient in the flavorful topping.

Italian parsley: is primarily a garnish and adds a clean, fresh taste and finishes off this dish! Pat dry the fish fillets with a paper towel and season both sides with salt and pepper.

Add the remaining tablespoon of olive oil to a large nonstick skillet over medium-high heat. Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.

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To serve, top the fish fillets with the olive and caper sauce and garnish with parsley. Both have a very mild flavor with a slightly sweet taste and large flakes.

The best way to tell if your fish is done is by inserting a fork at the thickest point and twist gently. Keep in mind that your fish will continue to cook for a few more minutes after you take it off of the heat.

If you make this dish, please leave a comment and give this recipe a star rating. Print Pin Not only is this easy-to-make Mediterranean Grouper packed with flavor, but as a bonus, it is also a light and healthy fish entrée.

It's a wonderful option for a quick weeknight dinner because you can have it on the table in less than 20 minutes. Pat the fillets dry with a paper towel and season with salt and pepper.

Add the remaining tablespoon of olive oil to a large nonstick skillet over medium-high heat. Using a slotted spatula, transfer the fish to a platter and cover loosely with aluminum foil to rest for about 5 minutes.

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The best way to tell if your fish is done is by inserting a fork at the thickest point and twist gently. The flesh will also go from translucent to opaque. Keep in mind that your fish will continue to cook for a few more minutes after taking it off the heat.

Grouper is similar in flavor to bass and halibut: very mild, but firm enough to cook in a grill pan. Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, jicama, cucumber and collard greens.

Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet. He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives.

For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños. A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.

The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch.

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Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a die of juicy jicama, which Jacques usually adds raw to salads for a cool crunch. The ingredients we need for four portions are: A grouper of about 1 kilo and 200 grams, 150 grams of Sicilian or cherry tomatoes, a glass of white wine, 1-2 spoons of capers, 60 grams of Maggie olives, mid glass of fish or water fumes, two cloves of garlic, a bunch of thyme, a tuft of parsley, some salt, pepper and extra virgin olive oil.

After having added a drop of oil with a bit of salt and pepper, we arrange the grouper into a baking -tin. We introduce a clove of garlic and the bunch of thyme inside the stomach, and we add the Maggie Olives/ the capers/ and the tomatoes, that we will have previously cut in half.

Our grouper is cooked now, so we can move it to a tray/ We garnish and sprinkle it with the gravy./ We dust with some chopped parsley, and we serve very hot. Astray Recipes: Grouper Italian MeasureIngredient2 poundsSkinless fresh Grouper fillets unsalted Butter1 Clove Garlic; crushed1 cup Italian -style bread crumbs; up to 2If you're not sure what qualities to look for in a fresh fish fillet, The Kitchen Staff recommends that you look for fillets that are moist, firm, and free of any brownish streaks throughout the fillet.

When you press your finger into the flesh, there should be an indentation that remains and fills with liquid if the fish fillet is fresh. As with many fish suppers, the time it takes to prepare the meal is not an immediate indication of the delicious end result.

In a mixing bowl or the saucepan, add the bread crumbs to the garlic butter and stir to combine. Place the fillets on a baking sheet that has been treated with a non-stick cooking spray, preferably olive oil in flavor.

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Sources
1 www.fisheries.noaa.gov - https://www.fisheries.noaa.gov/species/red-grouper
2 safmc.net - https://safmc.net/regulations/regulations-by-species/red-grouper/
3 gulfcouncil.org - https://gulfcouncil.org/fishing-regulations/red-grouper-epinephelus-morio/
4 www.fishanywhere.com - https://www.fishanywhere.com/blog/grouper-season-2020-in-florida/