OUR 25+ BEST GROUPER RECIPES (+BLACKENED GROUPER)
These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 34m
Number Of Ingredients 4
Steps:
- Squeeze the lime juice over the grouper and dry.
- Season the fish with the seasoning on both sides.
- Cook the grouper in a pan with the olive oil on both sides until done.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
25 BEST GROUPER RECIPES
Steps:
- Arrange oven with rack on the highest level. Prep a baking sheet with oil or butter.
- In a small bowl, mix butter, mayo, Parmesan, hot sauce, salt and pepper. Set aside.
- Pat grouper fillets dry on both sides and arrange on baking sheet.
- Squeeze half of the lemon over the fillets, being sure to prevent seeds from falling out. Brush to distribute juice equally.
- Turn the oven's broiler on high and let it warm up a few seconds.
- Broil the fillets for about 5 minutes, watching carefully to see that they don't brown too quickly. When they look opaque and you can flake them with a fork, remove.
- Remove tray from the oven. Spread the butter mixture evenly on top of fillets. Sprinkle with breadcrumbs, if using.
- Return fillets to broiler for about another 30 seconds. Top will be brown and bubbly, with a crispy finish.
- Remove from oven and serve with the rest of the lemon juice squeezed on top. Enjoy!
PAUL'S GRILLED GROUPER
This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 25
Steps:
- Preheat the grill to medium-high.
- In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
- Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
- In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.
SUPER GROUPER
Steps:
- Preheat oven to 350 degrees F (175 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 the broiler pan.
- Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
- Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 1.1 g, Cholesterol 146.9 mg, Fat 30.8 g, Fiber 0.1 g, Protein 44.4 g, SaturatedFat 15.9 g, Sodium 410.2 mg, Sugar 0.3 g
GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
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BEST GROUPER RECIPES - FOOD & WINE
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- Grouper with Cucumber Salad and Soy-Mustard Dressing. A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
- Bahian Seafood Stew with Coconut and Tomato. In Bahia, cooks prepare endless variations of this traditional stew: with lobster, with shrimp, or with fish and shrimp, like in this version from chef Eric Ripert.
- Pan-Roasted Grouper with Tomato and Butter Bean Salad. "This dish is all about my home state," says chef Linton Hopkins. The grouper represents the coast, while the creamy butter beans, tomato, and dill exemplify the seasonal bounty.
- Grilled Grouper. Simply seasoned with salt, pepper, and smoked paprika, mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill.
- Provençal Fish Soup. At Terrôir restaurant at the Craggy Range winery, former head chef Sara Simpson flavored her lush seafood soup with port, red wine, and the usual dash of licorice-scented Pernod.
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- Mediterranean-Style Baked Grouper. This baked grouper recipe is an ideal dish to serve on a summer night. The fish is lightly coated in olive oil, lemon juice, and herbs, then baked until flaky.
- Blackened Grouper. There’s nothing quite like a succulent, flaky grouper filet to whet the appetite. And when that grouper is blackened, it’s even better.
- Grouper Piccata With Sauteed Broccoli Rabe. This Grouper Piccata with Sauteed Broccoli Rabe is a terrific way to enjoy a classic Italian dish. The succulent grouper filets are lightly dredged in flour and quickly pan-fried until golden brown.
- Pan-Seared Grouper With Lemon Butter. This Pan-Seared Grouper with Lemon Butter is a proper weeknight meal. The lemon butter sauce is light and flavorful and complements the grouper very well.
- Pecan-Crusted Grouper. Crusted fish is always popular at restaurants, and Pecan-Crusted Grouper is no exception. This dish features a generous portion of grouper covered in a golden, crispy coating of chopped pecans.
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