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Fish: Grouper ( 16 recipes )
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Broiled Parmesan Grouper
n/a (Hits: 298)
1. Preheat the oven's broiler.
2. Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
3. Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
4. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
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Parmesan Grouper
n/a (Hits: 160)
1. Preheat the oven's broiler.
2. Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
3. Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
4. Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
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Deep Fried Grouper Fingers
n/a (Hits: 244)
1. Cut grouper fillets into finger-sized portions and marinate in hot pepper, lemon juice and salt for about an hour.
2. Make a batter by mixing together the eggs, flour, baking powder, milk and coconut
3. Dip fish in batter and coat with the crumbs.
4. Deep fry in hot oil.
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Grouper Tacos
n/a (Hits: 123)
Combine sour cream and 2 tablespoons lime juice. Cover and chill. Place a large nonstick skillet over medium heat. Add corn; sauté 3 to 4 minutes or until corn is lightly browned. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill. Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; sauté 3 to 4 minutes or until onion is crisp-tender. Add bell pepper; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl. Heat tostada shells, keep warm.
Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Toss gently. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish. Top each tostado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.
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Parmesan Grouper
n/a (Hits: 150)
Combine lemon juice and sherry. Combine bread crumbs, cheese, lemon rind, and garlic powder. Rinse fillets with cold water and pat dry. Dip fillets in lemon juice mixture; roll in bread crumb mixture. Place fillets in a baking dish coated with cooking spray. Sprinkle with remaining bread crumb mixture. Bake uncovered at 400 degrees for 20-25 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings.
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Fresh Baked Grouper
n/a (Hits: 28)
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.
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