Melt butter in a small skillet over medium heat. Use a paper towel to pat dry the fish fillets and season to taste on both sides 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 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.
Grouper is a lean, moist fish with large flakes and a firm texture. I not only enjoy the taste, but like that it’s so easy to prepare, a healthy alternative to meat, and relatively low in calories.
Because it’s so quick, Easy Oven -Baked Parmesan Grouper Fillets is not only perfect for a hurried weeknight dinner with the family but equally excellent company fare. We are fortunate to live in Florida because we have access to fantastic fresh seafood all year long, and we take full advantage of it.
Although this recipe calls for Florida grouper, you can easily substitute any firm white fish such as red snapper, redfish, bass or halibut. The ingredients for Easy Oven -Baked Parmesan Grouper Fillets are simple: grouper fillets, sour cream, grated Parmesan cheese, fresh lemon juice and lemon zest, onion powder, hot sauce, paprika, kosher salt, and ground black pepper.
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.
Print Pin This Oven -Baked Parmesan Grouper Fillet recipe is a delicious low-calorie home run! Topped with tangy sour cream and nutty Parmesan cheese, these baked fish fillets take only 20 minutes from start to finish.
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.
Welcome back to Eaton Street Seafood Market, where you can get fresh fish delivery overnight and find great recipes for preparing it! There’s no better place on the web to find Key West dining information and ordering fresh seafood online.
Even among the many delicious table fish found in Key West, the grouper stands out as something truly special. The grouper is a lean, moist fish with a mild yet distinct flavor that doesn’t need much seasoning to emerge.
This dish serves four people and goes well with a garden salad, crusty French-style bread, and wild rice or risotto. Along with our sit down restaurant, walk-up market, and fresh fish delivery, this blog makes Eaton Street your one-stop shopping destination for the freshest, most delectable seafood you’ll find in Key West.
This recipe is the perfect intro for making Baked Grouper for the first time. However, I couldn’t pass up the opportunity to buy some beautiful red grouper that was in the grocery store recently.
Mayonnaise is basically an emulsion of lemon juice, salt, eggs and oil, so it stands to reason that it would be a great topping for fish- three of those things are what you normally put on fish anyway! The mayonnaise sort of “melts” as you cook the fish, essentially slowly and continually basting it, while simultaneously protecting the meat from the heat.
Print Recipe Pin Recipe 1 to 1 1/2 pounds grouper fillet 1/3 cup mayonnaise 1 teaspoon roasted garlic minced 2 teaspoons Dijon mustard 1 teaspoon grainy mustard 1 tablespoon chopped dill kosher salt and pepper 2 bunches Broccolini approximately 12 stems 1/2 pint cherry tomatoes Line a sheet pan with parchment paper and preheat oven to 350F.
In a small mixing bowl, stir together the mayonnaise, garlic, and mustard. Lay the Broccolini and tomatoes out on the sheet pan and drizzle with olive oil, salt and pepper.
Place the grouper filet on top of the vegetables and sprinkle with salt and pepper. Saver contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Baked Grouper Saver contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child. Olive oil 2 small yellow onions, peeled and cut into sixths 1 green bell pepper, seeded, cored, and cut into strips 3 4 cup canned crushed tomatoes 5 tbsp.
Tomato paste Salt and freshly ground black pepper 2 lb. Add onions and peppers, and cook, stirring often, until soft, about 10 minutes.
In this tasty take on ratatouille, the classic French vegetable dish, fillets of grouper add protein, texture and flavor to an already vibrant combination of bell peppers, squash and tomatoes. On a large rimmed baking sheet, toss together oil, eggplant, bell peppers, zucchini, squash, onions and garlic.
Arrange grouper on top of the vegetables and bake another 12 minutes, or until fish flakes easily and is cooked through. Combine tomatoes, vinegar and pepper in a small bowl.
Add to grouper mixture and toss gently. Note: We've provided special diet and nutritional information for educational purposes.
Add the butter to a small skillet set over medium heat, whisking continually until the butter melts and darkens in color, approximately 3 minutes. Remove from heat and whisk in the fresh lime juice.
Stir in the fresh parsley leaves and season with salt and black pepper, to taste. Serve the grouper fillets immediately with a drizzle of the lime butter sauce on top.