GROUPER PARMESAN
We spend a month in Destin, Florida every year. This is a favorite in that area and is delicious. If you can't find grouper, use another firm white fish.
Provided by TXOLDHAM
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Skin fillets if necessary and cut into serving size pieces. Place in a well-greased baking dish.
- Combine sour cream, Parmesan Cheese, Lemon juice, onion, salt and liquid hot pepper sauce. Spread mixture over the fish. Sprinkle with paprika.
- Bake at 350 degrees F. for 25 to 30 minutes or until fish flakess easily when tested with a fork.
- Garnish with parsley.
Nutrition Facts : Calories 240.4, Fat 10.8, SaturatedFat 6.1, Cholesterol 76.5, Sodium 360.6, Carbohydrate 2.2, Sugar 0.2, Protein 32.1
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.
BAKED GROUPER CREOLE/PARMESAN
I bastardized this recipe from Emeril - I love grouper, reminds me of our honeymoon in the Bahamas. And, it's been cheap lately.
Provided by Sara in MD
Categories Creole
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
- Heat oven to 400.
- Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
- Brush generously on fillets.
- Bake for 15-20 minutes, basting fish with sauce a couple of times.
- Top with herbs in last 5 min of cooking, cook till fish is flaky.
- Sprinkle with lime juice.
- Serve.
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
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