KEY WEST-STYLE BAKED GROUPER
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
- Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
- Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 11 g, Cholesterol 144.2 mg, Fat 25.5 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.1 g, Sodium 1186.8 mg, Sugar 5.5 g
KEY LIME GROUPER
Make and share this Key Lime Grouper recipe from Food.com.
Provided by lovetocookRN
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- melt butter in cup in microwave.
- pour melted butter in baking dish and add key lime juice.
- place grouper fillets in juice (can use other types of fish too).
- cook grouper in oven at 350 degrees uncovered for 15minutes.
- remove grouper from oven and add tomatoes (about 2T on each) and parmesan cheese (about 1 ounce on each). Place back in oven for another 5 minutes.
- once fish cooked and flaky, remove from oven and add scallions on top. Salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 878.6, Fat 61.2, SaturatedFat 37.2, Cholesterol 255.3, Sodium 1205, Carbohydrate 15.4, Fiber 2.3, Sugar 5.3, Protein 68.8
FLORIDA GROUPER WITH CUCUMBER SLAW AND KEY LIME BUTTER SAUCE
Steps:
- For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.
- For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
- Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.
- For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
- To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.
GREEK GROUPER
Make and share this Greek Grouper recipe from Food.com.
Provided by Danny Beason
Categories One Dish Meal
Time 22m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Put Olive Oil on a piece of grouper.
- Add some blackened seasoning and bake at 350 degrees for 10-15 minutes or until golden brown.
- To make the sauce, blend the remaining ingredients together, put them over fish, and serve.
Nutrition Facts : Calories 177.2, Fat 18.1, SaturatedFat 2.5, Sodium 778.5, Carbohydrate 4.6, Fiber 0.8, Sugar 0.6, Protein 0.7
LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE
This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.
Provided by iDoVooDoo
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
- Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
- Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
- Mix the eggs and water together in a small bowl (whisk vigorously til combined).
- Place the flour on a plate and dip the fish fillets into flour, coating both sides.
- Dip the fish into the egg wash.
- Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
- Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
- Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
- Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.
Nutrition Facts : Calories 863.7, Fat 35.3, SaturatedFat 18.8, Cholesterol 317.4, Sodium 999.5, Carbohydrate 70, Fiber 4.6, Sugar 5.7, Protein 61.3
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