My Beach Grouper Food

PAUL'S GRILLED GROUPER

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.

MY BEACH GROUPER

Steps:

• Prepare your baking pan or broiler with Pam.
• Preheat oven to 350 degrees.
• In a small dish, combine onion powder, garlic powder, minced parsley, black pepper, and Old Bay. Reserve.
• In another small dish, combine the olive oil with fresh lemon juice. Reserve.
• Brush 2 tablespoons of the olive oil mixture on both sides of the fillets.
• Sprinkle both sides of the fillets with dry spice mixture.
• Sprinkle both sides of the fillets now with fine breadcrumbs.
• Bake fillets about 10 minutes; brush with remaining olive oil mixture and spread with mayonnaise.
• Broil until fish flakes easily; depending on thickness of fillets this can be from 3-6 minutes or so.
• Enjoy!

GROUPER CRAB CRUSTED BAKED GROUPER

Steps:

• 1.Preheat the oven to 375 degrees F.
• 2.In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crab meat, and mozzarella cheese.
• 3.Arrange seasoning grouper fillets with salt and pepper in a single layer in a 9 x 13 inch baking dish.
• 4.Spread the crumb topping evenly over the fish.
• 5.Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

MY BEACH GROUPER

Steps:

• Prepare your baking pan or broiler with Pam.
• Preheat oven to 350 degrees.
• In a small dish, combine onion powder, garlic powder, minced parsley, black pepper, and Old Bay. Reserve.
• In another small dish, combine the olive oil with fresh lemon juice. Reserve.
• Brush 2 tablespoons of the olive oil mixture on both sides of the fillets.
• Sprinkle both sides of the fillets with dry spice mixture.
• Sprinkle both sides of the fillets now with fine breadcrumbs.
• Bake fillets about 10 minutes; brush with remaining olive oil mixture and spread with mayonnaise.
• Broil until fish flakes easily; depending on thickness of fillets this can be from 3-6 minutes or so.
• Enjoy!

GREEK GROUPER

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.

GOURMET GROUPER

Steps:

• Combine cheese, margarine, mayonnaise, green onions and chives in a small bowl and stir well. Set aside.
• Place fillets on a lightly greased rack in a broiler pan. Dizzle lemon juice over fillets; sprinkle with pepper. Broil 6 inches from heat 8 to 10 minutes or until fish flakes easily when tested with a fork.
• Remove from oven and spread tops of fillets with cheese mixture. Broil an additional 2 minutes or until cheese is lightly browned and bubbly.
• Remove fillets to a serving platter. If desired, garnish with lemon slices and fresh chives.

SEA ISLANDS GROUPER

Steps:

• Stir together bourbon, oil, salt, pepper, lime juice and honey until emulsified. Pour into shallow dish.
• Lay grouper filets in bourbon mixture. Turn to coat and refrigerate for 1-4 hours.
• Pour crushed pecans into another shallow dish.
• Pour enough olive oil into deep frying pan to cover bottom and preheat on medium-low.
• Dip filets into pecans, pressing firmly to coat evenly. Turn over and coat other side.
• Fry in pan until pecans turn golden brown. Gently turn over and cook other side; approximately 10 minutes per side.
• Can also use with other firm-fleshed fish or chicken.

ACAPULCO MARGARITA GROUPER

Steps:

• PLACE FISH IN A LARGE DISH.
• COMBINE TEQUILA, TRIPLE SEC, LIMEJUICE, SALT, GARLIC AND 1 TABLESPOON OIL AND POUR OVER FILETS AND RUB INTO FISH.
• COVER AND MARINATE FOR 1/2 HOUR AT ROOM TEMPERATURE, TURNING FILLETS ONCE.
• COMBINE TOMATOES, ONIONS, CHILES, CILANTRO, SUGAR AND SALT TO TASTE.
• HEAT THE GRILL TO VERY HOT.
• REMOVE FILLETS FROM MARINADE, PAT DRY AND RESERVE MARINADE.
• BRUSH FILLETS WITH 1 T. OIL AND GRIND PEPPER TO TASTE OVER FILLETS.
• GRILL FOR ABOUT 4 MINUTES PER SIDE.
• MEANWHILE,BOIL MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE GARLIC CLOVES AND SPOON A LITTLE OVER FISH.
• SPOON SALSA OVER FISH AND SERVE.