Big Bend Florida
Sportsman Guide
Grouper
Recipes
Big
Bend Brian's Grouper Scaloppini
I saw this on a gourmet show featuring seafood. It was
quick and easy to make so I tried it with some frozen grouper. It was
quite excellent! Even though there are no spices involved the lemons
and white wine give it an excellent taste. It’s good enough to serve
to guests. Here’s how:
You Need:
Grouper fillets
Saran Wrap
Hammer or rolling pin
4 fresh lemons cut in half
eggs
flour
white wine
fry pan
Take a grouper fillet and cover with Saran Wrap. Smash
with hammer until ˝” thin. Do enough to fill your frying pan. Add oil
to the pan and heat to 350 degrees. Once it’s hot, dredge your grouper
in flour, then dip in egg, and place in the frying pan. Squeeze lemon
over fillets-generously. Add white wine into the pan. Cook until
browned on one side. Drain off the ˝ the oil. Flip fillets. Squeeze
more lemon over the fillets. Add more white wine. Be generous with the
lemons and keep the temperature up! Remove the fillets from the pan
when fully cooked about 10 minutes total and cover with paper napkins
to drain some of the oil. Bon Appétit!
Fried Grouper
Fillets
Author wishin I was
fishin
I have just fried a few grouper fillets. I went to the
local Winn-Dixie seafood department and got some Uncle Bucks Seafood
breading and some Old Bay. You pour the seasoning into a bag and add a
few teaspoons of Old Bay. Turned out pretty good.
Grilled Grouper with
Dill & Onion
Author Capt Ken
Grill Grouper as per normal on one side after basting
it with Italian Salad dressing. Spread a mixture of mayonaise(the
real kind, not the unleaded variety)fresh dill and chopped Spanish
onion on the cooked side of the fillet and continue cooking until the
mayonaise sauce starts to brown. If you think the fish is done before
the mayonaise mixture browns, slide the fish under the broiler for
about a minute to brown the mayonaise.
Additions/comments by Tail Bait
I just grill mine with a lil blackening seasoning.
sometimes hooters sauce too.
Tato's Grouper
Marinate fish as per your normal routine. Cut a slit in
the fillet and insert a piece of cream cheese and a tablespoon of
jalapeno pepper jelly. Place in a skillet with olive oil and lots of
garlic. At the end of the cooking period add some maple syrup and
grand marnier for the sauce. Plate the grouper and pour the sauce
over. It is a little sweet but the hotness of the pepper jelly matches
well.
Grouper "meatloaf"
Sharon Roy
I cooked(grilled) the throat from a ~20# Grouper last
week and Sharon flaked 2# of meat off it. She mixed 1/2# of mild pork
sausage with the cooked, flaked Grouper and added all the other
ingredients for her regular meatloaf. She figured that the sausage
would add enough fat to help bind the loaf and it did just fine.
We had "Grouperloaf" for dinner last night and it was
mighty fine. I ate some with Sharon's Tartar Sauce and some with plain
Ketchup. I like it with Ketchup best. It was a new dish for us and a
real treat.
G's Grouper Oreganate'
Sear the Grouper filet in a pan after spraying the pan
with cooking butter flavored pam is what I use.) After the Grouper is
seared, pour white wine and add about 2tbsp of salted butter to the
pan. Cook this on med/high for a minute or so, then remove from the
pan. reheat oven to 375 degrees. Add one inch of topping evenly
spread and place in the oven on broil for 15 mins. or until golden
brown on top. Sprinkle parsley on top if you want it to look fancy.
Done!
Topping: Breadcrumbs (a few cups) Whitewine (add until
correct consistency is reached) Garlic (both seasonings in similar
amounts) Oregano mix until mushy but firm. consistency of mashed
potatoes.
Leftover Grouper
Casseole
Author Capt Ken
Flake up cooked (preferably baked or broiled) Grouper
or other mild fish. Prepare a white sauce and add flaked fish,
Asparagus Spears and/or English Peas into the hot sauce and stir. Bake
at 350 for 15 minutes then remove from oven and add a layer of Italian
Bread Crumbs and a layer of Med. Sharp Cheddar Chesse. Slightly brown
cheese under broiler.
Macadamia Nut
Encrusted Grouper
Author pinksnappa
This is my favorite way to serve grouper. It also works
well with snook, snapper, hogfish, or any fine tasting fish with a
white flesh. Here is what you will need to get started
2 lbs. grouper (cut into
3" X 3" pieces)
1/2 stick of butter
breadcrumbs
1 handfull of macadamia
nuts
1 small clove of garlic
sherry wine
baking dish
lemons
First preheat the oven to 350 degrees, while this is
happening, add butter to baking dish and put in oven, allowing it to
melt but not sizzle. Crush macadamia nuts. (A rolling pin works well
as does the butt of a steak knife) Mix crushed macadamias with melted
butter, 2 capfuls of sherry, and 1 small clove of crushed garlic. Then
add enough breadcrumbs, to form a paste. Rub the fish in this paste,
covering well. Just leave the pan uncovered and bake for 15 minutes (+
or -) depending on how thick the pieces are. Serve with lemons.
Rhett Moore's
Grilled Grouper
Darn Good Grilled Grouper take filets season with salt,
pepper,a touch of garlic salt and a little "Tony Chachere's original"
seasoning. Cover with Zesty Italian dressing. Let soak for atleast 30
minutes before n cooking on the grill. Squeeze fresh lime or lemon
onto filets during last turns on the grill.
Sharon's
grilled grouper
Author Sharon Roy
Grouper fillet (Trippletail, Snapper(With skin),
Sheepshead or other good white meat fish.
In a large bowl or gallon Zip-Lock Bag, pour 2/3 cup of
Italian Salad dressing and a couple of good squirts of Soy Sauce.
Roll fillets in this solution and place on fine mesh
grill. (not on the fire yet) Cut large Bell Pepper into 4 slabs, large
onion into 3/8" rings, and roll in the same solution and place on
grill with the fish. Slice a large baking potatoe lengthwise into 1/2"
slices and microwave for 1-1-1/2 minutes then put them into the same
solution and them add them to the grill.
Cook on hot grill. Remove the onions and peppers as
they get done. (Onions turn clear and maybe brown just a little,
Peppers start to brown on edges.)
Turn the fish once. Coat the "final "up" side with
Mayonaise(the real stuff, not the un-leaded variety. Remove fish from
the grill when it flakes easily and completely through and the
Mayonaise starts to brown just a little. Serve with Cole Slaw. Sharon
makes the best ever. She will share her dressing recipe if you get
down on your knees and beg. I have 2 12X16" fine mesh grills. I lay
fish and vegetables on one and when I go to turn them, I simply lay
the second grill on top of the fish and turn the whole shebang at
once. Then I remove the grill that winds up on top so I can add the
Mayo. I think Sharon found the fine mesh grills at the local Good Will
Store.
Sharon's
Grouper Patties
Author Sharon Roy
Here is how to use left over grilled or broiled
Grouper. Cobia is mighty fine too. BF Tuna are superb.
2 cups cooked, flaked
fish
4Tbsp- Corn meal(1
Tbsp/1/2cup fish)
3Tbsp Flour
2 eggs
1 small onion chopped
fine
1 small sweet pepper
chopped fine
1 tsp dried dill
Note: Since the fish is pre-cooked I assume it is
already seasoned to your taste. Combine all ingredients and mix well.
Fry in hot skillet with cooking oil. Makes a great main dish as well
as great sandwiches.
Best Broiled Grouper
You Ever Had !
Author Grouper
Scooper
1. Cover your grouper filets with Salsa. If you like
your fish spicey, use "Medium" salsa, if not, use "Mild"
2. Broil the fish (w/ salsa on the filets) for appx. 15
minutes (almost done).
3. Remove filets from broiler. Get a can of Hunt's
whole tomatos. Remove a couple of the tomatos from the can (they are
skinless), and mush them up. Put the mushed up tomatos on your
filets.
4. Get a couple of slices of Provolone cheese and put
them on top of the mushed up tomatos.
5. Put the filets back under the broiler for 3 minutes
or so (until the cheese has melted).
6. Remove filets from oven, serve w/ yellow rice and
your favorite adult beverage.
Bubba'a Carribean
Spicey Grilled Grouper
My favorite grouper recipe. From local grocery, get
McCormicks Carribean Jerk seasoning. I place grouper filets in a
basket for grilling. Melt margarine, and spoon it over each of the
grouper filets. Sprinkle the jerk seasoning liberally over the
buttered filets. The amount varies by how spicy you want your fish. I
coat em pretty good. Turn the filets, and do same on that side. Grill
over medium heat on both sides until flaky. Mighty good eating. I use
same recipe for grilled shrimp. Simplest and best recipe I've found,
if you like spicy food.
Sauted Grouper
Cheeks and Triggerfish fillets.
Author Capt Ken
I use Grouper cheeks, Trigger fish fillets, Flounder
and Mangrove Snapper. This works best with thin pieces. Add a
Tablspoon olive oil to a Teflon skillet over med heat. Sprinkle a
little salt and Lemon Pepper on your fish and cook until done(flakes
easily) It takes about 5 minutes. Works best with very mild fish. I
serve this with Asparagus Casserole most often.
Sharon's
Grouper Patties
Here is how to use left over grilled or broiled
Grouper. Cobia is mighty fine too. BF Tuna are superb.
2 cups cooked, flaked
fish
4Tbsp- Corn meal(1
Tbsp/1/2cup fish)
3Tbsp Flour
2 eggs
1 small onion chopped
fine
1 small sweet pepper
chopped fine
1 tsp dried dill
Note: Since the fish is pre-cooked I assume it is
already seasoned to your taste. Combine all ingredients and mix well.
Fry in hot skillet with cooking oil. Makes a great main dish as well a
great sandwich.
G's Bleu Cheese
Crusted Grouper
Spray pan with cooking spray set to med/high to sear
filet pour in some sherry, just enough to coat bottom of pan, squeeze
lemon over the filet and add a couple of teaspoons of salted butter.
Cook this for a minute or so. Preheat oven to 375 Add topping and
broil for 5 mins or so or until brown on top. Add mushrooms and creme
to remaining sherry, also add a little more sherry if needed. Simmer
this until it thickens a little and pour over the finished broiled
Filet. Done.
Topping:
Bleu Cheese Dressing (enough to make it like mashed
potatoes)
Bread Crumbs
Garlic (very light, don't over power it)
Grouper Florentine
with Creamy Cheese Grits
Author WideOpenII
This one takes a little time, but it's worth it. It
also works well with hailbut, snapper, trout and flounder.
PREP FISH
Cut thick filets into 4" wide servings.
Drizzle with olive oil
Sprinkle liberally (or conservatively) with your favorite Cajun
Seasoning
Set in fridge (covered) to marinate for 30 minutes
CREAMY CHEESE GRITS
Using a 2 quart sauce pot.
Saute 2 tblsp each: finely diced yellow onion, red bell pepper in
small amount of olive oil.
Add a pinch of kosher salt, fresh ground pepper.
When onions are almost translucent..
Add 1 tblsp minced garlic.
It should be smelling pretty good in the kitchen about
now.
Next add:
1 cup whole milk
1 1/2 cups half & half
1/2 cup heavy cream
And bring to a slow boil (watch that it doesn't boil over)
Then add 3/4 cup quick grits
Add a couple good pinches of your favorite Cajun seasoning
Add a couple drops Tabasco sauce.
Stir and lower heat to just a simmer.
Cover pot and stir occassionally to prevent sticking.
Grits should be done in about 7 to 8 minutes.
If grits are too thick add some whole milk, slowly.
When grits are done, add 1/2 cup fresh grated parmesan
cheese or grated cheddar cheese -- your choice and stir in to melt.
Remove from heat, but leave cover on, and near heat to
stay warm.
FLORENTINE SAUCE
1 medium sized finely diced shallot
1 tblsp minced garlic
2 sprigs fresh thyme
6 oz (or 2 cups) fresh baby spinach leaves - remove stems - chop
coarsely
1/2 cup white wine
3/4 cup half & half
3/4 cup heavy cream
1 tsp Granulated garlic
1 tsp Granulated onion
1 tsp Cajun seasoning
Couple drops Louisiana Hot Sauce
Pinch kosher salt
Few grinds of pepper
Little bit of olive oil
In a large skillet, saute the shallot in small amount
of olive oil.
After 2 minutes,
Add garlic and fresh thyme sprigs
Add salt, pepper
Add wine.
Reduce over medium high heat til wine has reduced by 2/3
Add half and half
Add heavy cream
Add Granulated Onion, Granulated Garlic, & Cajun Seasoning
Bring to slow boil and reduce til liquid is 1/2 of total amount
Stir frequently, and don't let it boil over!
REMOVE THYME SPRIGS
**This is also good if you add a small finely diced tomato at this
point.
Add chopped spinach and simmer for 2 minutes
Add Louisiana Hot sauce to taste
Set aside, but keep warm
SAUTE THE FISH
Add 2 tblsp Good olive oil to large, hot skillet (you're not
blackening here)
Place filets in skillet for about 2 to 4 minutes per side until nicely
browned.
If filets are very thick, place in 425 degree oven for 5 minutes to
finish off.
PLATING
Put a nice helping of the Creamy Grits in the center of the plate
Place the cooked filet over the center of the grits
Spoon Florentine sauce over the grits and around the edge of the
plate.
Garnish with a lemon wedge and a sprig of thyme.
Enjoy
Grouper Sandwich
Author Draftsman45
Ingredients:
Fresh grouper fillets and cheeks (Capt. Ken can teach you how to get
these)
Buttermilk, seafood batter mix, onion roll, big ripe tomato-sliced
thick, lettuce, tartar sauce, cocktail sauce, hot sauce, Paul
Prudommes blackened redfish magic seasoning blend, salt, pepper (all
from Inglis FoodRanch)
Soak cut up fillets and cheeks in buttermilk with as
much hot sauce as you like. Put seafood batter mix, redfish magic,
salt and pepper in a plastic freezer bag. Put soaked grouper pieces in
the plastic bag and shake to coat well. Fry in very hot peanut oil
until crispy.
Coat one side of the onion roll with tartar sauce and the other side
with cocktail sauce. Pile on some crispy fillets, lettuce and a thick
tomato slice. Grab a ice cold beer and dig in.
Taste tested by Uncle Pete and Aunt Cheryl- A
guaranteed moan of satisfaction with every bite. Plan on two or three
sandwiches per person.
Broiled Grouper
Author Mullet
Easy and excellant!
Basil Broiled Grouper Serves 6
2 lbs. skinless grouper fillets or
other fresh skinless fish fillets
1/4 tsp. salt(I used Crazy janes)
1/8 tsp. pepper
4 tbsp. melted margarine or butter(butter)
1 tbsp. soy sauce
1 tbsp. lemon juice
Basil Butter (recipe follows)
Sprinkle fish with salt and pepper. Place fish in a
single layer on a well-greased broiler pan, 12 x 8 x 2 inches. Combine
margarine, soy sauce and lemon juice. Brush half the sauce on top side
of fish. Broil about 4 inches from source of heat for 4 to 5 minutes.
Turn carefully, brush with remaining sauce. Broil 4 to 5 minutes
longer or until fish flakes easily when tested with a fork. Top
servings with equal amounts of Basil Butter.
BASIL BUTTER: Combine 1/2 cup margarine or butter with 1 tablespoon
dried basil and mix well.
Addition by Clint
We
had a sack of trigger fish in the freezer and I broiled the stuff as
per your directions.........the only thing other than triggers instead
of groupers was the basil butter.....I pulled a bunch of fresh basil
off the bush and put it in with some Land-O-Lakes salted
butter..........when she falls asleep shortly I might get lucky
 ..........nothing
like good food.
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