I don't consume alcohol but I've prepared lots of fish for DH, including grouper, by simply seasoning with S/P & poaching in white wine with a little fresh lemon juice. Usually, I roll the fish & stick a toothpick in to hold it together while cooking. Wild rice pilaf goes well as a side dish.

/tricia

I like grilled grouper.

Rinse the grouper and pat dry.

Dredge in flour.

Saute in butter with a splash of olive oil and a few crushed garlic cloves.

Don't let the garlic brown. Remove it before it browns.

Cook the fish 10 minutes per inch of thickness. Ten minutes is about right for most fillets and steaks.

Season with S&P.

Bobby, sorry, but I haven't had grouper in ages so my only selfish thought was:

SEND IT TO ME! I would broil or grill it and enjoy.

I've not had grouper. Not to bait Jessy in any way...

Sounds like those that have had grouper are just using standard fish recipes. Fried is my favorite. Get the pan good and hot before adding the fish. Use a good oil and plenty of it. Because of the high heat and quantity of oil it requires close attention. Wear long sleeves as hot oil splatters. If it does not splatter with a fair amount of violence when you add fish you probably don't have it hot enough. Keep a lid handy just in case you set it on fire.

My cats don't much care for spice but have tolerated some black pepper in the past.

: )
lyra

Right behindja Lyra

Bobby I thought you were a one person at a time type of guy

Bobby I'm sure you've probably eaten your fish by now but here is a nice recipe for grouper ("mero" in Spanish) from the Spanish island of Mallorca, called "Mero a la Mallorquina"....Mallorcan Style Grouper.. At the time I took these photos, I couldn't get grouper so used another similar white fish, but since then I have used grouper and we both really love the way this turned out.

INGREDIENTS for 3 or 4 servings:

4 - 6 thick round slices or fillets of grouper, perch, hake or other mild, meaty white fish
2 handfuls of spinach or Swiss chard - roughly chopped
1 handful of flatleaf Italian parsley - roughly chopped
3 ripe tomatoes - skinned and cut into large dice
1 ripe tomato sliced
1 handful of spring onion - or 1 leek, finely chopped, including all green parts
2 lbs potatoes - peeled and sliced into rounds
3 fat cloves garlic, sliced
1/3 cup pine nuts
1/3 cup raisins
olive oil, salt & pepper
flour for dredging

Utensils needed: Large shallow earthenware, Pyrex or Corningware ovenproof casserole; large frying pan.

METHOD:

1. Preheat oven to 350F. Cut any bones from fish, season both sides with salt and pepper and dredge in flour.

2. Heat about 3 TBS oil in large frypan on stove. When oil is hot, cook fish in pan until nearly done, turning once.
Depending on thickness, that should be about 3 or 4 minutes per side. Remove fish and set aside on a plate.

3. Add a bit more oil to pan and when hot put in sliced potatoes to cover bottom of pan.
You will probably have to do this 2 or 3 portions at a time.
Sautpotatoes and when golden turn each slice over using two forks or spatulas.
As potatoes cook, remove them and place in bottom of casserole dish.

4. When all potatoes have been removed from pan, quickly brown the slices of garlic and the pinenuts in the same oil - that takes only a few seconds. Remove them and put on a small plate.

5. Place the three diced tomatoes in pan and lightly fry them for 3 - 4 minutes.

the garlic, pinenuts and raisins to the tomato in the pan and mix together well, cooking for about 1 minute.

6.

in the casserole and arrange the one sliced tomato on top.

7.

8. Cover the casserole with a sheet of tinfoil and place in heated oven for about 15 minutes.

Source: translated and adapted from: 'Morter sa_Greixonera'

SharonCb

My SD got married on Anna Maria Island in Florida in May and had grouper as one of the entrees for the wedding feast. They served it grilled with a mango salsa on the side.

Hi Bobby - I saved a thread from awhile back. Some good suggestions on it. I like the gourmet grouper from Pat.

oh sheesh. I saved it on my computer and now can't seem to link to it. Here is Pat's recipe and I'll try to put the thread in here too.

GOURMET GROUPER FILLETS- Pat T

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter, softened
3 Tblsp. mayonnaise
3 Tblsp. chopped green onions
2 tsp. chopped chives
6 (8 oz.) grouper or other mild white fish filets, 1-inch thick
1/4 cup lemon juice
Pepper to taste
Garnish: Lemon slices and chives

Combine the Parmesan cheese, butter, mayonnaise, green onions and 2 tsp. chives in a small bowl and mix well. Place the fish on a lightly greased rack in a broiler pan. Drizzle with the lemon juice and sprinkle with pepper. Broil 6 inches from the heat source for 8 to 10 minutes or until the fish flakes easily. Remove from the oven. Spread the fish with the Parmesan cheese mixture. Return to the oven. Broil for 2 minutes or until the Parmesan cheese mixture is light brown and bubbly. Garnish with lemon slices and chives. Serves: 6.

From At Your Service Southern Recipes, Places and Traditions. By The Junior League of Gwinnett and North Fulton Counties, Inc.

{{gwi:1494862}}

Stacy

Here ya go - tried to condense it a bit.

Stacy

\* Posted by proudmamato4 (My Page) on Mon, Jun 12, 06 at 16:59 I've always been in love with smoked or blackened grouper. My husband cooked it the last time we had it. I'll check how he made it and if he remembers, I'll let you know :\-) \* Posted by leeslines (My Page) on Mon, Jun 12, 06 at 17:01 This is My "famous" (among my friends & Family anyway)"Ain't Easy Being Cheesey" Fried fish finger recipe. If you don't use it today, perhaps You'll try it some other time. Enjoy. Lee Title: Ain't Easy Being Cheesey Fried Fish Description: Delicious twist to fried fish. Ingredients: Your favorite fish fillets 1 cup corn meal 1 12 oz box Cheese Nips 1 to 2 eggs milk salt pepper vegetable or canola oil Directions: Rinse and pat dry your fish fillets, cut the fillets into "fingers" approximately 1" wide. In a food processor or blender add the cheese crackers and process till they are like the corn meal. mix this together with the corn meal and season to taste. make an egg wash with the eggs and milk.In a deep fryer or skillet, heat your oil. Dredge the fingers in the corn meal mixture then dip in the egg wash and coat one last time in the corn meal mix, (Dry,Wet,Dry). Fry till golden brown or untill they float in a deep fryer. Delicious with garlic cheese grits and hushpuppies. Enjoy Number Of Servings:Depends on the amount of fish Preparation Time:you can do this in about 15\-20 minutes plus cooking time

* Posted by proudmamato4 (My Page) on
Mon, Jun 12, 06 at 19:11

Stace, he says the fish market gave him a type of raspberry viniagrette and told him to marinate it for no longer than an hour. Then he dredged it in flour with salt and pepper, and sauteed it in butter until it flaked. Sorry I can't give a more specific recipe. He is sorry too :-)

I like grouper dusted with seasoned flour, dipped in a beer batter, dusted with panko and deep fried. You can omit the panko and it is good, but we like CRUNCH with our grouper whether we do it sandwich style or as a filet.

* Posted by gardenlad (My Page) on
Mon, Jun 12, 06 at 20:05

Grouper is an ideal fish to cook in parchment. I reckon I'd seal the filets in the parchment with some anchovy butter, then serve it with saffron rice and steamed veggies

Alternatively, pinwheels work well with grouper. Make a filling of chopped, steamed spinach sauted with some garlic and maybe pine nuts. Spread the filling on a fillet and roll up.

Brown the rolls in butter, starting with the seam side down. When all sides are browned, transfer to a baking dish. Cover with a mushroom bechemal sauce and bake 10-15 minutes until fish is done.

Slice each piece into pinwheels and lay out on the plate slightly overlapping. Pour some of the sauce over the pinwheels.

I think with this I'd serve orzo and carrots supreme.

\* Posted by ruthanna (My Page) on Mon, Jun 12, 06 at 20:43 We had two couples over for drinks and appetizers during the Belmont on Saturday, and dinner after the race. The grouper was so nice at the fish market this week that I couldn't resist making it for the main course. I put the fillets on a lightly greased baking pan, brushed on some fresh orange juice, then brushed them with melted butter and sprinkled with a little Old Bay seasoning, Baked at 375 degrees, basting once or twice with pan drippings, for about 10 or 15 minutes (didn't time them). I put thin pats of orange\-chive butter on them when I took them out of the oven.

* Posted by dlundin (My Page) on
Mon, Jun 12, 06 at 20:50

Grouper sandwiches. Would love to have one of those. I had a lot of them in Florida a few years ago. Not something on the menus here, alas.

Here's my best recipe for grouper, which came from the Island of Mallorca. This is one of my favourite recipes for cooking fish: PERCH or GROUPER \- MALLORCAN STYLE \- (Mero a la Mallorquina) INGREDIENTS: 4 \- 6 thick round slices or fillets of perch, hake or other mild, meaty white fish 2 handfuls of spinach or Swiss chard \- roughly chopped 1 handful of flatleaf Italian parsley \- roughly chopped 3 ripe tomatoes \- skinned and cut into large dice 1 ripe tomato sliced 1 handful of spring onion \- or 1 leek, finely chopped, including all green parts 2 lbs potatoes \- peeled and sliced into rounds 3 fat cloves garlic, sliced 1/3 cup pine nuts 1/3 cup raisins olive oil, salt & pepper flour for dredging Utensils needed: Large shallow earthenware, Pyrex or Corningware ovenproof casserole; large frying pan. METHOD: 1\. Preheat oven to 350F. Cut any bones from fish, season both sides with salt and pepper and dredge in flour. 2\. Heat about 3 TBS oil in large frypan on stove. When oil is hot, cook fish in pan until nearly done, turning once. Depending on thickness, that should be about 3 or 4 minutes per side. Remove fish and set aside on a plate. 3\. Add a bit more oil to pan and when hot put in sliced potatoes to cover bottom of pan. You will probably have to do this 2 or 3 portions at a time. Sauté potatoes and when golden turn each slice over using two forks or spatulas. As potatoes cook, remove them and place in bottom of casserole dish. 4\. When all potatoes have been removed from pan, quickly brown the slices of garlic and the pinenuts in the same oil \- that takes only a few seconds. Remove them and put on a small plate. 5\. Place the three diced tomatoes in pan and lightly fry them for 3 \- 4 minutes. Add all the chopped greens and parsley, the garlic, pinenuts and raisins to the tomato in the pan and mix together well, cooking for about 1 minute. 6\. Spoon the green vegetable mixture over all. 7\. Cover the casserole with a sheet of tinfoil and place in heated oven for about 15 minutes. Source: translated and adapted from: 'Morter sa\_Greixonera' SharonCb

* Posted by pat_t (My Page) on
Tue, Jun 13, 06 at 7:56

Don't know if I've posted these before or not.

GOURMET GROUPER FILLETS

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter, softened
3 Tblsp. mayonnaise
3 Tblsp. chopped green onions
2 tsp. chopped chives
6 (8 oz.) grouper or other mild white fish filets, 1-inch thick
1/4 cup lemon juice
Pepper to taste
Garnish: Lemon slices and chives

Combine the Parmesan cheese, butter, mayonnaise, green onions and 2 tsp. chives in a small bowl and mix well. Place the fish on a lightly greased rack in a broiler pan. Drizzle with the lemon juice and sprinkle with pepper. Broil 6 inches from the heat source for 8 to 10 minutes or until the fish flakes easily. Remove from the oven. Spread the fish with the Parmesan cheese mixture. Return to the oven. Broil for 2 minutes or until the Parmesan cheese mixture is light brown and bubbly. Garnish with lemon slices and chives. Serves: 6.

From At Your Service Southern Recipes, Places and Traditions. By The Junior League of Gwinnett and North Fulton Counties, Inc.

REXS BAKED GROUPER

2 lb. fillet of grouper, skinned
1/2 tsp. salt
1/4 tsp. pepper
Butter or margarine
3 Tblsp. lemon juice
3 Tblsp. chopped scallion tops
Dash of Tabasco
1-1/2 cups sour cream
1/2 cup mayonnaise
Paprika

Wash fillets and pat dry. Rub salt and pepper on fish and arrange in buttered baking dish in a single layer. Mix remaining ingredients except paprika. Spread over fillets. Sprinkle with paprika and bake at 375° F. for 15 minutes. Place under broiler for a few minutes to brown. Serve immediately. Serves 4.

Recipe by Mrs. June Harrison. From Beyond The BayA Collection of Recipes. By the Jr. Service League of Panama City, FL. 1985.

PECAN-CRUSTED GROUPER

1/2 cup pecan pieces
1/2 cup breadcrumbs
1 (1 lb.) grouper fillet, cut diagonally into 4 (4 oz.) pieces
Salt and pepper to taste
1/4 to 1/3 cup flour
2 eggs, beaten
3/4 cup butter or margarine
Juice of 1 lemon
1 bunch Italian parsley, chopped

Process the pecans and bread crumbs in a food processor just until a coarse mixture forms. Season the fillet pieces with salt and pepper. Dredge in the flour; dip in the egg. Coat with the pecan mixture. Melt 1/4 cup of the butter in a nonstick ovenproof skillet over medium-high heat. Sauté the fish on one side until brown. Turn the fish. Bake at 400° F. for 10 minutes or until the fillet pieces flake easily. Remove the fish to a warm platter; wipe the skillet. Add the remaining butter to the skillet. Cook over high heat until the butter is foamy and dark brown, stirring constantly. Add the lemon juice and parsley, stirring until combined. Pour over the grouper. Serve immediately. Serves 4.

From True Grits... Tall Tales and Recipes from the New South. The Junior League of Atlanta, Inc.

ACAPULCO GRILLED MARGARITA GROUPER

4 (1/2 to 3/4 lb.) Grouper fillets
1/3 cup white or gold Tequila
1/2 cup Triple Sec
3/4 cup fresh lime juice
salt and pepper to taste
3 large cloves of garlic, minced
2 tsp. Olive oil
1 tbs. vegetable oil
3 medium tomatoes, diced
1 medium onion, finely chopped
2 Tblsp. minced Jalapeno chilies
4 Tblsp. fresh cilantro, chopped
1 pinch of sugar

Place fillets in a dish large enough to hold a single layer. Combine Tequila, Triple Sec, lime juice, salt and pepper, garlic and olive oil and pour over fish, rubbing all over. Cover and marinate for 3 hours in the refrigerator, turning occasionally. Combine the tomatoes, onions, chilies, cilantro and sugar and set aside. Heat grill to very hot. Remove fillets from marinade (reserve marinade) and pat dry. Brush lightly with 1 Tblsp. vegetable oil and grind additional pepper over fillets. Cook on a greased grill for about 4 minutes per side or until fillets are opaque. Remove to warm serving dish. Meanwhile boil marinade in a saucepan for 2 minutes, remove, strain and spoon over fillets. Spoon the salsa mixture over each fillet and serve. Serves 4.

Wow... what great responses! I made the grouper before I got very many responses (but I still have the free part, I ate the part I paid for last night!). I just cooked it in a little lemon juice and butter in a frying pan. Then sprinkled some lemon pepper on top. I had it with brown rice and a cheddar biscuit... It was wonderful! Not too fishy, very mild. It made a great light dinner.

Stacy, your first recipe looks great... I liked it even before I saw the picture. Now I love it! Thanks for the previous threads as well!

Jessee, see what happens when we defy assumptions?

I am cutting and pasting all these recipes into my Keeper File.

We like grouper grilled with fruity salsa or done "Vera Cruz" style with tomatoes, lime, cilantro, olives and garlic. Red snapper is great that way, and a few years ago, I tried grouper and it is fantastic too.

One of our favorite ways to eat it, is to have it deep fried in a beer batter, and use it for fish and chips or it is great as a fish sandwich with a basil mayonnaise, romaine, tomatoes, and I like vinegar and oil avocado salad on the side.

Grouper is King in Florida. My favorite at home or restaurants is:
Grouper a la Rusa:
2 - 6 oz Grouper fillets
1 cup bread crumbs
1 cup flour
2 eggs, beaten lightly
1/3 cup chopped parsley
1 hard-boiled egg, chopped
1 stick butter, 1/2 for cooking 1/2 for garnish
1 lemon, thinly sliced
2 tablespoons pimiento, finely chopped

Season fish fillets with garlic powder, salt, and pepper. Coat with flour. Dip in beaten eggs and coat with bread crumbs.

Melt 1/2 stick of butter in heavy skillet over medium heat. when bubbly, pan-broil fillets until golden brown. Remove to platter.

Make a past of butter, hard cooked eggs, parsley, ad pimiento. Spread butter paste over each piece of fish and top with 3-4 slices of lemon.

I'm hungry.

I also forgot to get on my soapbox about Monterey Bay Aquarium Seafood Watch program. Here is the link for grouper.

OK off soapbox.

Here is a link that might be useful: Grouper

I see Grouper is a known source of ciguatera poisoning which has been recently noted in the Gulf of Mexico. Trusting soul that I am I have to wonder about a Gulf State food vendor putting it on sale.

I'd limit future consumption until the Gulf is free of ciguatera... which probably won't happen in our lifetime. Small fish are safer then large fish!

: )
lyra