BROILED GROUPER FILLETS WITH ROMESCO SAUCE
Steps:
- Make sauce:
- Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then purée, adding oil in a slow stream. Season with black pepper.
- Make fish:
- Preheat broiler.
- Put fish on a lightly oiled shallow (1-inch-deep) baking pan, skin sides down. Brush fish with oil and season with salt and pepper. Broil 3 inches from heat, without turning, until just cooked through, about 7 minutes.
GROUPER WITH LEMON-BASIL CREAM SAUCE
Broiled grouper fillets are livened up with creamy lemon-basil sauce. It will have your family asking for seconds.
Provided by By Angie McGowan
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on cookie sheet. Sprinkle both sides of fillets evenly with salt and 1 teaspoon of the pepper.
- Broil about 10 to 15 minutes until fish flakes easily with fork.
- Meanwhile, in large skillet, melt butter over low heat. Add garlic and remaining 1/2 teaspoon pepper. Cook and stir until garlic is fragrant. Add wine; heat to boiling over medium-low heat. Boil until sauce is reduced by half. Stir in whipping cream and basil. Simmer until thickened.
- To serve, place broiled grouper on individual plates. Top with cream sauce.
Nutrition Facts : ServingSize 1 Serving
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
GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 225 degrees.
- Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
- Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
- Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
BROILED GROUPER PARMESAN
Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.
Provided by JOANG2
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler.
- 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.
- 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.
- Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 1.4 g, Cholesterol 126.6 mg, Fat 24.9 g, Protein 48.1 g, SaturatedFat 10.8 g, Sodium 389 mg, Sugar 0.4 g
SAUTEED FISH WITH ROMESCO SAUCE
Use a firm, white fish for this, such as halibut, grouper, or red snapper. You could use tilapia, but it is a bit thin for this recipe. If you use that, please reduce the cooking time. The sauce is the star in this recipe! Romesco sauce is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain.
Provided by breezermom
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes.
- Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
- Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.
Nutrition Facts : Calories 263.9, Fat 7, SaturatedFat 0.7, Cholesterol 93.5, Sodium 438.8, Carbohydrate 8, Fiber 2.8, Sugar 3.1, Protein 40.8
BROILED GROUPER WITH CREAMY CRAB AND SHRIMP SAUCE
I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!
Provided by JILL ELAINE
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Cover a medium baking dish with foil.
- Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
- Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
- Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Nutrition Facts : Calories 520 calories, Carbohydrate 4.1 g, Cholesterol 240 mg, Fat 35.1 g, Fiber 0.9 g, Protein 46.7 g, SaturatedFat 19.5 g, Sodium 458.9 mg, Sugar 0.2 g
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