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Top each fillet with about a tablespoon of the seasoning mix and rub it with your fingers. Turn the fillets over and repeat. Add three tablespoons of butter to a cast-iron skillet over medium-high heat. When the butter has melted, and the skillet is hot, add the fish and cook undisturbed for three minutes.
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Heat the grill to medium/high and ensure the grill is clean. Brush more oil over the top. Add the grouper and cook for 2-3 minutes, or until the sides go slightly opaque. Flip the fish and cook for a further 3 minutes. Remove the fish from the grill and sprinkle with parsley and lemon.
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Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems in the sauce. Briefly return the fish to the skillet to absorb some of the warm butter sauce.
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1. Heat 1 tablespoon (15 ml) of olive oil in a skillet and dry the fillets. Set a heavy skillet on the stove and pour in the oil. Turn the burner to medium-high and heat the oil until it shimmers. While the oil heats, set 2 pounds (0.91 kg) of grouper fillets on a plate and pat them dry with a paper towel.
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Add the grouper to the buttermilk mixture and coat it well. In a separate bowl, combine cornmeal and flour. Coat the grouper fillets on both sides with the corn flour mixture. Heat at least 1 inch of the oil in a skillet or a Dutch oven to 375°F. Fry the fish for a few minutes until it is crispy and golden brown.
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Beat the eggs, salt and cayenne together in a shallow dish. Add the salt and pepper to taste to the flour. Place the flour mixture and cornmeal in separate shallow dishes. Dredge each fillet in the flour mixture and dip in egg wash. Dredge again in cornmeal. In a deep fry pan, heat 1 inch of the oil to 375 degrees F.
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Preheat the oven to 350 degrees F (175 degrees C). Line a broiler pan with aluminum foil. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons butter mixture onto the prepared pan. Mix together parsley, garlic salt, white pepper, and 1/8 teaspoon paprika in a small bowl. Sprinkle spice mixture on both sides of fillets and.
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Instructions. In a large, deep cast-iron skillet, Dutch oven, or fish fryer, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°. In a medium bowl, whisk together rice flour, cornstarch, and salt. In a small bowl, gently whisk together beer and egg yolk.
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Lightly dust the grouper steak with the flour and cornstarch mixture. Make sure that both sides are coated. Heat the oil in a deep frying pan. Fry both sides of the grouper steak in medium heat for 6 to 8 minutes or until the color turns golden brown. Arrange the fried grouper steak in a plate line with paper towels.
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Arrange your grouper steaks or fillets in a single layer on a baking sheet. Lightly brush each side with olive oil. This fish is low in fat, so it will dry out quickly without the olive oil. Season to taste with salt, pepper, and other seasonings. Bake for 12 to 15 minutes, or until the fish flakes with a fork.
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1. Grilled Grouper with Lemon and Herbs. Image source: homeandplate.com. This flaky grouper recipe with lemon and herbs turns each meal into a magical moment. Ideal for lunch or dinner, this dish is both healthy and delicious. You wouldn't even think that it only takes 10-15 minutes from grill to plate.
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4 6 to 8 ounce grouper fillets (or other mild white fish) 2 large eggs; 1½ cups flour; 1¼ teaspoon salt; 1/4 teaspoon white pepper, freshly ground best
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Step 1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 350º. Whisk together milk, egg, and 1/4 cup water in a large bowl. Advertisement. Step 2. Sprinkle fillets with seasoned salt. Dredge fillets in flour; dip in milk mixture, and dredge in flour again. Fry fillets, in batches, in hot oil 3 minutes on each side or until golden brown.
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Fried Grouper can also be cooked in the oven or on a grill. Bake for 12 minutes at 450 degrees Fahrenheit, place aluminum foil underneath fish to catch any drippings after 10 minutes. To achieve best results, use filets about ½ an inch thick and weigh about 6 oz each.
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Deglaze your skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits. Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through.
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Add the pieces of fish and let them marinate for about 30 minutes. While the grouper is soaking in the buttermilk mixture, add the cornmeal, flour, Creole seasoning, and salt to a large shallow bowl or pie plate. Use a whisk or fork to combine. Remove a piece of fish from the buttermilk and let any excess drip off.
