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.
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).
My husband brought this home from a deep sea fishing trip, and we used this recipe. I asked him the next day to cook it again.
Any thicker or thinner than this means that you will have to increase or decrease the cooking time. 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. Serve this delicious fish with my easy cheese grits and a nice tossed salad.
Print Pin Crispy Oven Baked Grouper checks all the boxes; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness! Melt butter in a small skillet over medium heat.
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.
Unsweetened coconut milk, medium shallots, lime, lobster stock and 21 more Read on and learn from our list of our favorite trusted food blogs, recipe collections, and cooking videos.
Image source: homeandplate.this flaky grouper recipe with lemon and herbs turns each meal into a magical moment. Sprinkle a mix of dried fennel seed, basil, red pepper, garlic, and parsley.
Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty tangerine, and saline olives, absolutely make a festive lunch or dinner. You’ll love this for three reasons: It only takes 10 minutes to prepare, it’s a complete meal, and of course, it’s a flavorful and hearty family feast.
Tweak : Either you serve it with rice and side salad tonight, or slice it for fish tacos with lettuce, tomatoes, cheese and your fave dressing or sauce for the next day. Image source: Louisiana cooking.combat most foodies love about this grouper dish is the fillet’s light, mild flavor.
Crusted in ground crispy pecans and pan-sautéed in tallow, this can really make you thanks its variety of texture and tang. Image source: Corcoran Street KitchenAside from the joy every angler feels whenever catching grouper, this savory, lean and flaky white fish also satisfies everyone’s cravings.
Bursting with flavors and variety of texture, this broiled grouper recipe is best served with some grilled vegetables or some fresh salads for a totally healthy meal. Note: Be mindful to only broil the fish under the hot broiler for just a few minutes so that it remains crispy on top and perfectly tender and moist on the inside.
Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat. Well, you can always make a “DIY” romantic date with him or her in just a snap of a finger without overspending with this grouper over spinach meal.
Smoked paprika and Italian seasoning make this a simply delicious take on sautéed fish. You may likewise add some white wine to the pan along with the olive oil and butter for a flavorful sauce.
Image source: Mike’s TableEvery meal is extra special whenever the family sits together to enjoy a yummy and nurturing platter. This unique grouper dish though quick and easy promises a flavorful and enticing dining experience.
Image source: Adventurous Kate.Comte grouper family is perhaps the most popular saltwater food fish in the United States and even in some parts of the world. This grouper chowder recipe contains, onions, bell pepper, potatoes, tomatoes, lime juice and spices that make it extra wholesome and rewarding.
Easy Pan-Seared Grouper with Premolars is a colorful and flavorful entrée which only takes ten minutes to prepare. It’s a perfect choice for a quick weeknight seafood dinner but it is also a dish you would be proud to serve to guests.
Premolars, a cross between a condiment and garnish, is simply a combination of fresh parsley, garlic, and lemon zest. I added just a bit of Parmesan cheese and olive oil to the mixture, and it brings a bright and fresh pop of flavor to the grouper.
Grouper, as with most other fish, is low in calories, an important part of a healthy diet and provides high-quality protein and a wide variety of vitamins and minerals, including vitamins A and D, phosphorus, magnesium, iodine, and omega-3 fatty acids. When buying fish look for a mild, fresh briny smell and avoid a strong fishy odor.
To keep your fish fresh, if you are shopping at a grocery store or seafood market, buy it last, take it directly home, refrigerate and cook it within 24 hours. In general, you should plan to purchase about one-half pound of fish fillets for each adult you will be serving.
The ingredients for Easy Pan Seared Grouper with Premolars include fresh grouper fillets, fresh parsley, lemons, garlic, olive oil, Parmesan cheese, kosher salt, and ground black pepper. Add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl.
To prepare this easy grouper recipe, gather your ingredients and preheat the oven to 375 degrees. To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat.
Remove the pan from the heat and top each fillet with the premolars mixture. Print Pin Easy Pan-Seared Grouper with Premolars is a light, healthy, low calorie and flavorful fish entrée topped with parsley, lemon zest garlic, and Parmesan cheese.
To make the premolars, add the garlic, lemon zest, parsley, Parmesan cheese and one tablespoon of olive oil to a small bowl. To cook the fish, add the remaining tablespoon of olive oil to a large non-stick sauté pan over medium heat.
While the pan heats, season both sides of the fillets with salt and pepper. Remove the pan from the heat and top each fillet with the premolars mixture.
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.
Pair with our Garlic Mashed Red Potatoes and Oven-Roasted Asparagus, as pictured, or your choice of sides. Preheat oven to 180 degrees C. Combine melted butter and lemon juice in a small bowl.
Brush 2 tablespoons of this mixture on a piece of foil placed on a baking tray. Mix together garlic salt, parsley, paprika and white pepper.
Brush fillets again with lemon butter and spread with mayonnaise. 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).
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.
This is a healthy and delicious recipe that bakes a moist and tender fish with a crispy outside. Haddock, cod, or tilapia would make good substitutes for the grouper but you can try it with any fish you like or have on hand.
Adjust the baking time depending on the thickness of the fish. Place fish in an 11 x 7-inch baking dish coated with cooking spray.
Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork.