Pan Fried Grouper Recipes

Paul Gonzalez
• Wednesday, 27 October, 2021
• 8 min read

Recipe courtesy of The New Orleans Cookbook by RIMA and Richard Collin Combine eggs and 2 tablespoons cold water in a pie dish and beat light with a fork.

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Combine the flour, salt, pepper and cayenne in another bowl and mix well. Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides.

When the fish is done on both sides remove it to a paper towel lined platter. One of the fish most frequently enjoyed in The Bahamas is grouper, which features a light flavor similar to that of bass or cod.

DEAR DOROTHY: My fiancé treated me to a dinner at Charlie's Lobster House in Winter Park. DEAR LLEWELLYN: Charlie's proprietor, Al Stiegerwald was happy to oblige.

He remembers the crisp, light crunch of New York's legendary fried oysters and prefers a Japanese breading rather than the more traditional cornmeal coat. The comfortably casual seafood restaurant open daily from 11 a.m. through the late dinner hours.

Season grouper with salt and white pepper to taste, dip lightly in flour, then in egg wash. Over low heat, melt butter in sauté pan, add grouper fillet and slowly pan fry on both sides intl. fillet is golden and flakes at the touch of a fork, about 8 to 10 minutes per 1-inch thickness.

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DEAR DOROTHY: At a restaurant in Naples I had Bailey's Irish Cream Pie. DEAR ALICE: Here is one of my favorite dessert recipes using Baileys Original Irish Cream liqueur.

To make mousse filling, melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Melt butter (it should be warm, not hot) and combine with chocolate in a mixing bowl, whisk until smooth.

Beat egg yolks until thick and pale; add to chocolate mixture and whisk until smooth. Beat eggs whites until thick and pale; add to chocolate mixture and whisk until smooth.

Cooking fish can be intimidating, which is why I like to share recipes that eliminate the guesswork and give you tips to ensure success. This Baked Salmon in Foil and this Fish en Papillae (another great cod recipe) both use the packet approach to lock-in moisture and deter overcooking.

This Fish and Chips calls on a pinko breadcrumb coating to lock in moisture. The Well Plated Cookbook has my three favorite fish recipes everrrrrr.

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For today’s pan fried cod, we’ll be using a simple lemon butter sauce to bathe the fillets with foolproof flavor. A finish of lemon brightens, and a handful of fresh herbs is the final touch to make this simple meal nothing short of splendid.

If you don’t care for cod or want to use this recipe for a different fish, good cod substitutes include grouper, halibut, salmon, mahi-mahi, sea bass, haddock, and Pollock. I opted to skip the coating and make this pan fried cod with no breading and no flour.

Not only is it faster and easier to prepare without the breading, but it also makes the recipe a little lighter and leaves room for the lemon butter sauce to shine. Tender, flaky, and perfectly suited for a lemon butter herb sauce.

Parsley, basil, dill, or thyme are all excellent options. Lemon juice brightens the entire dish and tastes wonderful on seafood.

The most intimidating part of cooking fish on the stove is the flip! A hot skillet is essential for making sure your fish doesn’t stick.

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Make sure to thoroughly dry and season your cod fillets before you begin the recipe. Once you’ve placed your fish in the skillet, avoid the temptation to move it around.

Personally, I think the best seasoning for cod is simple: salt, pepper, lemon, butter, and herbs. That said, cod is versatile and can stand up to an array of different flavors and seasonings.

Add 2 cloves minced garlic to the pan with the butter. Add ¼ to ½ teaspoon red pepper flakes with the herbs to give it a kick.

I suggest scaling the recipe to the number of fillets you will eat that day to avoid having leftovers. Refrigerate leftover cod in an airtight storage container for up to 1 day.

Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden. The cod might stick a bit at first, but work gently and firmly and you'll get it.

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Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes. Sprinkle with fresh herbs and squeeze the lemon over the top.

*If using a stronger herb (such as thyme or parsley), I suggest starting with 1 tablespoon, then adding additional to taste This recipe is best enjoyed the day it is made. TO STORE : Refrigerate leftover cod in an airtight storage container for up to 1 day.

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.

Line a baking sheet with a non-stick mat or lightly oiled parchment paper. Add the garlic, curry leaves, fenugreek, cumin, mustard, cloves, and nutmeg, and cook several minutes more until the mixture has browned.

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Pour in the stock and continue to cook as needed to reduce by three-quarters, about 10 minutes. Strain the liquid through a fine-mesh sieve into a small saucepan, stir in the chives, and keep warm on low heat.

Add the fillets to the pan and cook them until golden brown, about 3 minutes per side, until just beginning to flake. Putting it all Together If you have 4 large shallow bowls, use them to plate the dish.

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