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Recipes For Grouper Fish Baked

author
Earl Hamilton
• Wednesday, 22 September, 2021
• 9 min read

Yes, I can read your mind, and I know you are wondering if you can substitute another fish in this recipe for baked fish fillets? Any firm white fish like red snapper, halibut, flounder, haddock, cod, or mahi-mahi, would also work well in this easy baked fish recipe.

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Contents

Any thicker or thinner than this means that you will have to increase or decrease the cooking time. The other secret to this baked fish recipe is cooking the breaded fish fillets slowly at a relatively low temperature, which keeps them moist, tender, and flaky.

According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. 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.

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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.

Visit Our Online Shop to browse our Greek extra virgin olive oils, all-natural and organic spices and more! This was a very tasty and healthy dish.

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.

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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.

Seafood seasoning, all-purpose flour, key lime juice, diced onions and 4 more 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).

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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.

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.

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).

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My husband brought this home from a deep sea fishing trip, and we used this recipe. Melts in your mouth and I had no idea it was fish.

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2 www.tripadvisor.com - https://www.tripadvisor.com/Restaurant_Review-g34164-d531207-Reviews-The_Square_Grouper_Bar_and_Grill-Cudjoe_Key_Florida_Keys_Florida.html
3 www.facebook.com - https://www.facebook.com/squaregrouperbarandgrill/
4 business.facebook.com - https://business.facebook.com/squaregrouperbarandgrill/
5 www.tripadvisor.com - https://www.tripadvisor.com/ShowUserReviews-g34164-d531207-r464512131-The_Square_Grouper_Bar_and_Grill-Cudjoe_Key_Florida_Keys_Florida.html
6 squaregrouperislamorada.com - https://squaregrouperislamorada.com/
7 www.barproducts.com - http://www.barproducts.com/bartenders/kolorcoat-bottle-openers/speed-bottle-openers