COOKED GROUPER FISH RECIPES

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SEARED GROUPER WITH BLACK-EYED PEA RELISH - COOKING LIGHT



Seared Grouper with Black-Eyed Pea Relish - Cooking Light image

Black-eyed peas are more than hearty Southern fare. Combined with tart-sweet grape tomatoes, briny bright-green Castelvetrano olives, fresh herbs, and a bracing dose of vinegar, they become a vibrant relish for simply seared fish. The relish only gets better as it sits; make it a couple days ahead and refrigerate if you like. You can also dice the tomatoes and serve the relish with whole-grain tortilla chips for a snack. Use any flaky fish in place of grouper, such as sustainably caught halibut, cod, or salmon.

Provided by Emily Nabors Hall

Total Time 40 minutes

Yield Serves 4 (serving size: 1 fillet and about 3/4 cup pea mixture)

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, divided
2 tablespoons red wine vinegar
1 tablespoon chopped jalapeno
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups cooked black-eyed peas (from Smoky Black-Eyed Peas), drained
1 cup quartered cherry tomatoes
1/4 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
1 ounce chopped pitted Castelvetrano olives (about 1/4 cup)
4 (4-oz.) grouper fillets

Steps:

  • Combine 3 tablespoons oil, vinegar, jalapeño, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Combine peas, tomatoes, onion, parsley, and olives in a bowl. Add oil mixture to pea mixture; toss. Let stand at least 10 minutes. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fillets to pan; cook 3 minutes on each side or until desired degree of doneness. Place 1 fillet on each of 4 plates; spoon pea mixture evenly over fillets.

Nutrition Facts : Calories 330, CarbohydrateContent 18 g, CholesterolContent 43 mg, FatContent 16 g, FiberContent 4 g, ProteinContent 28 g, SaturatedFatContent 2.4 g, SodiumContent 451 mg, SugarContent 4 g

PAN-SEARED GROUPER WITH BALSAMIC BROWN BUTTER SAUCE R…



Pan-Seared Grouper with Balsamic Brown Butter Sauce R… image

This is the secret to restaurant-quality fish. The magic happens on the bottom of the pan where the fish forms an even, crisp crust. The sauce seals the deal.

Provided by MyRecipes

Total Time 30 minutes

Yield MAKES 4 servings

Number Of Ingredients 8

4 (4- to 6-oz.) fresh grouper fillets
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon minced shallot
1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
  • Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
  • Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
  • SEARING IS BEST FOR: Nearly any type of fish, but is easiest with firm fillets that are at least 1 1/2 inches thick, such as grouper, halibut, sea bass, and striped bass.
  • EXPERT ADVICE: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.

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