GROUPER FISH RECIPES RECIPES

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KEY WEST-STYLE BAKED GROUPER RECIPE | ALLRECIPES



Key West-Style Baked Grouper Recipe | Allrecipes image

You'll enjoy a taste of Key West with this citrus flavored grouper that will make you feel like you are on a romantic, tropical beach.

Provided by kim cooks

Categories     Fish Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

½ cup softened butter, plus more for baking dish
4 (8 ounce) fillets grouper
1 teaspoon salt
1 tablespoon lemon pepper, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
¼ cup key lime juice
¼ cup fresh orange juice
12 slices lime
8 oranges

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
  • Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
  • Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 453.7 calories, CarbohydrateContent 11 g, CholesterolContent 144.2 mg, FatContent 25.5 g, FiberContent 1.7 g, ProteinContent 45.2 g, SaturatedFatContent 15.1 g, SodiumContent 1186.8 mg, SugarContent 5.5 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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SEARED GROUPER WITH BLACK-EYED PEA RELISH - COOKING LIGHT
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.
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  • 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.
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PAN-SEARED GROUPER WITH BALSAMIC BROWN BUTTER SAUCE R…
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.
From myrecipes.com
Reviews 5
Total Time 30 minutes
  • EXPERT ADVICE: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.
See details


SEARED GROUPER WITH BLACK-EYED PEA RELISH - COOKING LIGHT
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.
From cookinglight.com
Total Time 40 minutes
Calories 330 per serving
  • 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.
See details


PAN-SEARED GROUPER WITH BALSAMIC BROWN BUTTER SAUCE R…
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.
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SEARED GROUPER WITH BLACK-EYED PEA RELISH - COOKING LIGHT
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