If I wanted to bake or broil some grouper tonight, what do you all recommend?
I have baked filets covered with cream cheese/sour cream w/ minced onion and garlic with salt/pepper and lemon slices on top, and it was moderately delicious… Fried is best, but I’m trying to cut back on the peanut oil in my diet and all.
I have also broiled them with ranch dressing mix, salt/pepper and lemon slices. This was also moderately delicious…
Not as delicious as searing with olive oil, salt and lemon pepper though. mmmmmmmmmmm
If I wanted to bake or broil some grouper tonight, what do you all recommend?
I have baked filets covered with cream cheese/sour cream w/ minced onion and garlic with salt/pepper and lemon slices on top, and it was moderately delicious… Fried is best, but I’m trying to cut back on the peanut oil in my diet and all.
I have also broiled them with ranch dressing mix, salt/pepper and lemon slices. This was also moderately delicious…
Not as delicious as searing with olive oil, salt and lemon pepper though. mmmmmmmmmmm
Anybody got any baking (or broiling) recipes?
Luke 8:22-25
I had fresh mahi last night and it was delish as usual. That’s how I cook it. EVOO in a pan, S&P and a squeeze of lemon. It doesn’t need anything else.
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If I wanted to bake or broil some grouper tonight, what do you all recommend?
I have baked filets covered with cream cheese/sour cream w/ minced onion and garlic with salt/pepper and lemon slices on top, and it was moderately delicious… Fried is best, but I’m trying to cut back on the peanut oil in my diet and all.
I have also broiled them with ranch dressing mix, salt/pepper and lemon slices. This was also moderately delicious…
Not as delicious as searing with olive oil, salt and lemon pepper though. mmmmmmmmmmm
Anybody got any baking (or broiling) recipes?
Luke 8:22-25
Salt, pepper, a little lemon juice, then sprinkle with parmesan or asiago cheese
broil until top is crunchy brown and the fish is flaky.
mmmmmmm good
3 filets (1.5 lb) grouper (can substitute red snapper, Asian basa, halibut, etc.)
1/2 c finely diced onion
3 cloves garlic, minced
2 tbsp (1/4 stick) salted butter
1 c plus 1/4 c heavy cream
1 tsp flour
pinch of sage
pinch of marjoram
pinch of pepper
1/2 c sherry (preferably cream sherry)
1 tsp dried dill weed
Thaw and leave fish filets out for around 20 minutes so they are room temperature when you are ready to saute. Otherwise they will stick to the pan. Pat them dry and add some salt, pepper, and 1/8 tsp dill to each filet.
Heat saute pan to medium heat. Melt butter. Add onion to pan and saute until almost tender. Then add minced garlic. Saute until onions are completely translucent.
Turn heat up to medium-high. If your pan seems dry, add a bit more butter. With a spatula, move all the onions and garlic (not all the butter) to one side of the pan, and put the filets down on the clean part of the pan. Spoon cooked onion and garlic over the filets in the pan. Add sage and marjoram, and saute 2-5 minutes per side, depending on the type of fish and the thickness of the filets. You only want to turn the filets once.
When the fish is done, remove the filets to a separate plate, and turn the heat down to medium again. Add the sherry and de-glaze the pan. Wait until the sherry reduces by half (2 minutes), and then add 1 cup of heavy cream and 1/2 tsp dill to pan.
Stir constantly. In a separate cup, mix remaining 1/4 cup cream with flour and stir until smooth, making a roux. Add the roux slowly to the cream sauce, stirring. When sauce starts to thicken (1 minute?), add salt to taste (it will need some), and then pour it over the filets. You’re done. Don’t forget to turn off the burner.
Salt, pepper, a little lemon juice, then sprinkle with parmesan or asiago cheese
broil until top is crunchy brown and the fish is flaky.
mmmmmmm good
So much water, So little time
Now that is something I might go with right there instead of all the trouble in that above recipe. Do you broil in a pan or will it work well on some foil?
Salt, pepper, a little lemon juice, then sprinkle with parmesan or asiago cheese
broil until top is crunchy brown and the fish is flaky.
mmmmmmm good
So much water, So little time
I use foil. Ball it up and throw it away… Keeps the wife happy:wink:
Now that is something I might go with right there instead of all the trouble in that above recipe. Do you broil in a pan or will it work well on some foil?
-place clean filets on broiling pan
-cover filets with blackening seasoning
-place 1/2" pads of butter lengthwise down filets 1" apart
-put in hot oven on broil
-fish is done when butter starts to really sizzle and brown up a bit
-place clean filets on broiling pan
-cover filets with blackening seasoning
-place 1/2" pads of butter lengthwise down filets 1" apart
-put in hot oven on broil
-fish is done when butter starts to really sizzle and brown up a bit
Simple to do. Simple to clean up. Very tasty.
I have some chef paul blackening seasoning and some zatarans stuff. I may have to do one or two pieces your way and one or two pieces with parm/asagio and compare.
-place clean filets on broiling pan
-cover filets with blackening seasoning
-place 1/2" pads of butter lengthwise down filets 1" apart
-put in hot oven on broil
-fish is done when butter starts to really sizzle and brown up a bit
Simple to do. Simple to clean up. Very tasty.
I have some chef paul blackening seasoning and some zatarans stuff. I may have to do one or two pieces your way and one or two pieces with parm/asagio and compare.
I will post pics…
Luke 8:22-25
Wait til well after lunch to post pics. This thread is already making me hungry.
Hey Phin- I know your a struggling college student, but could you spare the blackening! You shouldn’t be able to see the fish under the blackening season. I will try the cheesy method tomorrow on the snapper from Sunday. Looks good!
