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 poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.
I grated a very good part cheese for it, I saw a similar recipe and it had green onions and chives in the mixture, so I did add that (personal preference) highly recommend!!!!!! I was skeptical the mayo just didn't seem right to me but it was fabulous.
I loved it (which I guess means 5 stars!). 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.
I slipped the pan under the broiler for just a couple of minutes, until the fish was golden brown. 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.
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.
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.
• 2 6- to 8-ounce grouper fillets*• 2 T clarified butter Juice from 2 lemon wedges 1 cup shaved (or grated) Parmesan cheese 1 T butter, softened to room temperature 2 T mayonnaise 2–3 dashes Tabasco sauce Salt & pepper to taste Fresh herbs, such as oregano & thyme Lemon wedges×Cod, flounder or tilapia may be substituted For the Braised Red Cabbage and Apples: Combine all ingredients except olive oil in a saucepan and simmer over medium heat until soft.
Add butter, ginger, salt, pepper and honey and purée, adding enough of the reserved liquid to attain a smooth consistency that resembles mashed potatoes. Meanwhile, prepare the crust by combining the Parmesan, softened butter, mayonnaise, Tabasco sauce, salt and pepper in a bowl.
Mix gently with a rubber or silicone spatula or spoon to keep shaved Parmesan pieces intact. To serve: Spoon half of the Braised Red Cabbage and Apple mixture onto each plate and arrange grouper on top.
Place Ginger Carrot Purée on the side and garnish dish with fresh herbs and lemon wedges. Add the oil to the hot pan, followed by the fish fillets taking care not to crowd them.
Cook the crusted fish fillets approximately 3 minutes each side or until golden brown. Transfer the files to a baking sheet and place in the oven for 5 to 7 minutes or until internal temperature reaches 160 °F.
Reduce the heat to a simmer and cook until the liquid is mostly absorbed and the grits have started to thicken. Add the cheese and continue to stir until it has all melted, then season to taste with salt and pepper.
Toss the Broccolini in the lemon juice, salt, pepper and olive oil so that its evenly coated. Mix together the parsley, olive oil, vinegar salt and pepper in a medium-mixing bowl.
Toss the tomatoes in the dressing, cover and set aside for at least 30 minutes before using. Divide the cheddar grits evenly between four entrée plates On top of the grits put a few grilled Broccolini stalks, followed by the crusted grouper fillet Add a portion of the marinated cherry tomatoes to the plate and serve immediately.
Remove from the oven and spread the cheese mixture on top of fillets. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
The Parmesan flavored up the fish really nicely, and gave it a little crust which I loved. I’m a caper fanatic, so I loved adding them at the end just, so they can warm up a bit with the lemon.
Print 6 white fish files (tilapia, flounder, cod) 1/2 cup grated Parmesan cheese coarse salt and fresh ground black pepper 2 – 3 tablespoons olive oil, divided 1 lemon (plus more sliced lemon for serving) 2 tablespoons capers, plus brine (to taste) Place your fish files in a large plate or cookie sheet.
Take your fish files (1 at a time) and press into grated Parmesan on both sides. Cook fish for about 4-5 minutes on first side, until golden brown.