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Fish: Grouper ( 16 recipes )
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Beer Marinated Grouper - Fish
n/a (Hits: 411)
Marinate fish strips in beer for 1 hour. Dry fish well, pressing between paper towels. Heat oil. Roll strips in seasoned flour and shake off excess flour. Fry quicky about ten minutes. Drain on paper towels. Serve with tartar sauce and lemon slices
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Blazing Grouper Filets - Fish
n/a (Hits: 431)
Place filets in an oblong shallow Tupperware container. Combine lemon juice and other ingredients to make a marinade. Pour the marinade over filets and cover the container. Let marinade for at least one hour turning filets every so often to keep them coated with marinade. Remove fish from marinade and grill for 5 minutes on each side or until fish flakes with a fork. Remaining marinade can be used to baste fish when cooking. Time of cooking will vary with thickness of filets.
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Grilled Grouper - Fish
n/a (Hits: 417)
Saute onion in oil and margarine in saucepan. Remove from heat. Stir on Worcestershire, lemon juice, soy sauce, and Tabasco. Coat fillets with sauce. Place on hot grill. Grill until fish flakes, basting through out cook time.
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Grouper Filets With Pecans - Fish
n/a (Hits: 373)
Place filets in a bowl with milk, hot sauce and salt for 20 minutes. Remove filets and coat with cornmeal. Heat oil and 2 tablespoons of butter in a skillet over medium high heat. Fry filets until crispy. Remove filets and put on paper towels to remove excess grease. Empty pan and add remaining butter. Melt butter over medium heat and add pecans. Stir and brown the pecans. Add parsley and lemon juice making a sauce. Pour sauce over filets and serve.
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Grouper Fingers - Fish
n/a (Hits: 341)
Rinse trout and pat dry. Sprinkle inside and outside generously with salt and pepper. Pour buttermilk into shallow dish. Add trout and let soak 30 minutes, turning occasionally. Mix ground walnuts, breadcrumbs and coriander in another shallow dish. Remove trout from buttermilk, allowing excess to drip back into dish. Dip into egg, allowing excess to run off. Coat completely with walnut mixture. Arrange trout on rack spacing evenly. Let stand 45 minutes to dry. Melt 3 tablespoons butter with 3 tablespoons oil in each of two heavy large skillets over medium-high heat. When foam subsides, add 3 trout to each skillet and fry until coating is crisp and brown and fish is just firm, shaking pan to prevent sticking, 2 to 3 minutes per side. Transfer to platter. Pour off fat from one skillet, then wipe clean; do not rinse. Add 1 tablespoon butter to skillet and melt over medium-high heat. Add chopped walnuts and toss until golden, 1 to 2 minutes. Remove using slotted spoon and sprinkle over trout. Add 4 tablespoons butter to skillet and cook until brown, watching carefully to prevent burning. Add lemon juice and zest and simmer until reduced to a glaze, 1 to 2 minutes. Swirl remaining 1 tablespoon butter into skillet. Pour sauce over trout, garnish and serve.
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Hot and Spicy Grouper - Fish
n/a (Hits: 364)
Heat oil in a heavy nonstick skillet over medium heat. Sauté onions and garlic until onion is soft. Add fish and sauté about 1 minute per side. Add remaining ingredients, except lemon. Cover and simmer 7-8 minutes or until fish flakes with a fork. Serve fish with lemon wedges.
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Pan- Fried Grouper Fingers - Fish
n/a (Hits: 428)
Marinate grouper pieces in beer for one hour. Dry fish well, pressing between absorbent paper towels. Roll in seasoned flour and shake off excess flour. Fry in hot oil to a depth of 1/8 inch. Fry quickly turning once. Allow approximately 10 minutes cooking time, depending on thickness of the slices. Drain on absorbent paper towels. Serve with tarter sauce and/or lemon slices.
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Spicy Grouper - Fish
n/a (Hits: 400)
Heat oil in a heavy nonstick skillet over medium heat. Sauté onions and garlic 3-4 minutes or until onion softens. Add grouper and sauté about 1 minute per side. Add remaining ingredients, except lemon. Season with salt and pepper to taste. Cover and simmer 7-8 minutes or until grouper flakes easily.
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Tomato and Basil Grouper
n/a (Hits: 368)
1. Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
2. Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.
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Beer battered grouper fingers
n/a (Hits: 383)
Combine the flour, beer, and 2 teaspoons of oil in a mixing bowl and refrigerate for 1 hour.
Beat the egg white, and pour it into refrigerated batter after the hour is up, and give it a FEW stirs to mix it together.
You'll need about 2 inches of oil in the frying pan. Drop grouper into batter, and place into the frying pan.
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