COOKING GROUPER RECIPES

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PAUL'S GRILLED GROUPER RECIPE - FOOD NETWORK



Paul's Grilled Grouper Recipe - Food Network image

This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 25

4 tablespoons melted butter
3 cloves minced garlic
1 tablespoon finely grated Parmesan
1 tablespoon Essence, recipe follows
4 tablespoons olive oil
1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact
1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives
Arugula and Orange Salad, recipe follows
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
2 cups arugula, cleaned
2 cups baby spinach, cleaned
1/2 red onion, sliced thinly
1 orange, supremed
2 tablespoons Dijon mustard
1/4 cup orange juice
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium-high.
  • In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
  • Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
  • In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

OVEN-STEAMED FISH WITH MIXED-NUT SALSA RECIPE - NYT COOKING



Oven-Steamed Fish With Mixed-Nut Salsa Recipe - NYT Cooking image

This recipe pairs two elements you can incorporate into many meals: a steaming method that accommodates any size of fillet and a nut salsa that’s good on more than just fish. This recipe fashions a steamer using a baking dish, boiling water and the heat of the oven (see Tip for stovetop instructions), and steaming shows off the delicate flavor of mild fish and ensures tenderness even if things end up slightly overcooked. A crunchy and bright salsa made with salted mixed nuts — the kind usually served as bar snacks — balances the lightness of the fish, but it's also great on roasted chicken, winter squash, salad greens and more.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Handful of parsley sprigs, plus ½ cup parsley leaves and tender stems, coarsely chopped
1 1/2 pounds mild fish fillets of equal size (skin-on or skinless), such as cod, halibut, sole, grouper or salmon
Salt and black pepper
Boiling water
1 cup mixed, salted nuts, coarsely chopped (avoid peanuts, if possible)
1/3 cup extra-virgin olive oil
2 1/2 teaspoons unseasoned rice wine vinegar or apple cider vinegar
1/2 teaspoon honey

Steps:

  • Heat the oven to 375 degrees. Pick a baking dish that will fit all the fish fillets in an even layer. Scatter the whole parsley sprigs in the dish. Pat the fish dry and season all over with salt and pepper. Lay the fish on top of the parsley sprigs. (The herbs keep the fillets from sticking to the pan and will lightly flavor the fish.) Pour enough boiling water around the fish to cover the bottom of the dish. Seal the dish tightly with foil and bake until the fish is opaque and flakes with a fork, about 10 minutes for thin fillets like sole and up to 20 minutes for dense fillets that are 1-inch thick or more.
  • While the fish is cooking, stir together the chopped parsley, nuts, olive oil, vinegar, honey and ½ teaspoon black pepper. (Measure the pepper; it’s more than you think.) Season to taste with salt.
  • Transfer the cooked fish to plates, and discard the parsley and water. Spoon some salsa over fillets and pass the rest at the table.

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