This fresh grouper recipe is my absolute favorite. It is super easy and can be served with minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 16 minutes
Prep time: 10 minutes
Cook time: 6 minutes
Ingredients:
| 2 pounds fresh grouper fillets |
| 2 tablespoons lemon juice |
| ½ cup grated Parmesan cheese |
| ¼ cup butter, softened |
| 3 tablespoons mayonnaise |
| 1 dash hot pepper sauce (e.g. Tabasco™) |
| salt and pepper to taste |
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lightly grease a baking pan.
- Place grouper fillets on the prepared baking pan; brush with lemon juice. Combine Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt, and pepper in a small bowl; set aside.
- Broil fillets in preheated oven until fish flakes easily with a fork, about 4 to 6 minutes; remove the pan from the oven and spread cheese mixture on top of fillets.
- Return to the broiler for an additional 30 seconds, or until 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, Saturated Fat 10.8 g, Sodium 389 mg, Sugar 0.4 g
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: SmallRecipe.com
Total time: 30 minutes
Yield: MAKES 4 servings
Ingredients:
| 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.