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Grouper with Florida Relish

Marinade: Relish:

1 ½ pounds grouper fillet
5 cups fresh vegetables such as: conch peas, black-eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon chopped garlic
¼ teaspoon cracked pepper
1 teaspoon dry thyme

Herb topping:
1 cup bread crumbs
¼ cup basil leaves
¼ cup parsley leaves
½ teaspoon salt
¼ teaspoon pepper

Refrigerate and marinate grouper fillets in a mixture of lime juice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with breadcrumb mixture. Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside. Bake grouper in a preheated 350 degree F oven 15 to 20 minutes or until flesh has turned opaque. In a large sauté pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme. Divide vegetables evenly; top with grouper fillets. Yield: 5 servings.
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Grouper with Mango & Peach Sauce

1 large mango, peeled and pitted
2 peaches, peeled and pitted
1/4 cup melon-flavored liqueur
4 (6-oz.) grouper fillets, skin removed
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1 lemon, cut into 8 wedges
4 fresh parsley sprigs

Preheat oven to 400°F. Purée mango and peaches in a blender or food processor. Place mixture in a small saucepan and bring to a boil. Stir in melon liqueur, then reduce heat to low and hold warm. Mix flour, salt and pepper together in a shallow dish. Dredge grouper in flour mixture until lightly coated. Heat a large, oven-proof skillet over medium-high heat. Add oil and sauté fish, flesh-side down until golden brown, about 4 minutes. Gently turn over and finish cooking in the oven, about 7 to 10 minutes, depending on the thickness of fish. Flesh should be opaque and flake easily with a fork. Place fish on a serving platter and top with the warm mango and peach sauce. Garnish with lemon and parsley. Serving Size: 4
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Grouper Soup

1½ lbs. Florida grouper fillets
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon ground marjoram
non-stick cooking spray
1 teaspoon ground savory
2 15-ounce cans tomato sauce
1 cup chopped green onions
8 ounces sliced, fresh mushrooms

Cut fillets in pieces, approximately 2" x 2"; toss with paprika. Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork. Remove from heat, set aside and keep warm. In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender. Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions. Yield: 4 servings
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