Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.
Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper. Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated. Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.
It did however take quite a bit longer to cook than this recipe stated. 08/10/2009 I followed this recipe to a T and to be honest we found it to be a bit bland.
I went over the recipe again to make sure I didn't miss anything but..........it was all in there. The next time I made Grouper was last week.
IT was a combo of black plums oranges apples strawberries and peaches. Served with french green beans with garlic butter and sliced almonds.
I think the instructions need to be slightly tweaked tho b/c if you add the seasonings first and then add the butter ends up removing the seasoning, so I suggest using the butter first on the fillets THEN using the seasoning. You do NOT need to use butter for the baking dish that only adds more empty calories.
We'll probably make again with more lemon pepper and cook in foil packets on the grill. 11/24/2010 Easy to prepare but the oven temp was too low to cook the fish in the time recommended.
Or else my files wild caught and 2" thick were larger than the recipe. After 1/2 hour I cranked the heat up to 350 for another 10 minutes.
07/14/2009 I really enjoyed this recipe. I used rock fish the first time... Today I bought the grouper and I think we will be using this recipe a lot... Nice and light... Full of flavor.Also, very easy to do. The only thing I would change is the amount of butter.
For the optional garnish, you will need some lemon wedges and fresh chopped Italian parsley. To prepare this tasty entrée, first, gather your ingredients and preheat the oven to 350 degrees F.
Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and hot sauce in a small bowl and mix well. If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish.
You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut. Thin fillets from delicate fish such as flounder or sole won’t work as well.
Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and Tabasco in a small bowl and mix well. Sharon's Expert Tips: You can tell if the fish is done when it is opaque and flakes easily with a fork.
If you are using a meat thermometer, it should read 145 degrees when inserted into the thickest part of the fish. You can easily substitute any firm white fish for grouper including red snapper, redfish, bass or halibut. Thin fillets from delicate fish such as flounder or sole won't work as well, and salmon would make the dish too rich.
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture. Roll each fillet in herb mixture, lightly coating each side.
Place in preheated oven and cook for 20 minutes until opaque in the center. Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
Olive oil1 medium onion, chopped1 clove garlic, minced2 slices prosciutto, chopped1/4 c. white wine3/4 c. Italian-flavored bread crumbsSalt and pepper to taste1 tbsp. Add prosciutto and continue to sauté briefly.2.
½ cup all-purpose flour ¾ teaspoon sea salt ¼ teaspoon cayenne pepper ¾ teaspoon ground black pepper 2 large eggs 1¼ cups finely chopped pecans 6 (6-ounce) skinless grouper fillets ¼ cup butter ¼ cup olive oil Brown Butter Sauce (recipe follows) In a large skillet, melt butter and oil over medium heat.
In a small skillet, combine all ingredients, and cook over medium heat until shallots are tender and butter is browned.