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
MEXICAN GROUPER FILLETS
Steps:
- Pat grouper fillets with non-stick cooking spray
- Place fish in a baking dish
- Mix remaining ingredients together in bowl
- Spread evenly over Grouper
- Bake at 400 degrees for 10-12 minutes or until Grouper flakes with fork.
GRILLED GROUPER FILLETS WITH CREOLE SALSA
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes.
- Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper.
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.
ACAPULCO MARGARITA GROUPER
Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas.
Provided by Bill Echols
Categories World Cuisine Recipes Latin American Mexican
Time 1h2m
Yield 4
Number Of Ingredients 15
Steps:
- Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
- Preheat the grill for high heat.
- In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
- Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
- Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.
Nutrition Facts : Calories 511 calories, Carbohydrate 26.3 g, Cholesterol 62.4 mg, Fat 19 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 2.8 g, Sodium 1244.6 mg, Sugar 17.7 g
GROUPER VERZCRUZ
This is another Health magazine recipe and I wanted to add to my cookbook. I have not tried this as yet, but it just sounded so good. (Cooking time does not include 1 hour marinating.)
Provided by SharonP
Categories < 60 Mins
Time 46m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Rub both sides of fillets with garlic.
- Sprinkle with salt.
- Arrange fillets in a single layer in a large shallow dish.
- Add lime rind and juice, turning to coat.
- Cover and marinate in refrigerator 1 hour.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and saute 5 minutes or until golden.
- Stir in olives and next 6 ingredients (olives through tomatoes).
- Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
- Stir in capers.
- Remove from pan.
- Melt butter in pan over medium-high heat.
- Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
- Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
- Sprinkle with cilantro.
- Serving size: 1 fillet and 1/2 cup tomato sauce.
Nutrition Facts : Calories 256.7, Fat 6.1, SaturatedFat 1.6, Cholesterol 66.3, Sodium 465.2, Carbohydrate 15.2, Fiber 3.5, Sugar 7.6, Protein 35.4
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