Wanted: Awesome Grouper Recipe

[Fishin Fool]

Please, not fried.. Broiled or Grilled!!!

Caught a nice Wreckfish and want to do it justice. I am always looking for a new recipe.

Thanks In Advance!!!

[Glenn W]

Originally Posted by Fishin Fool

Please, not fried.. Broiled or Grilled!!!

Caught a nice Wreckfish and want to do it justice. I am always looking for a new recipe.

Thanks In Advance!!!

Congrats on the wreckfish Lucian. I feel like a crappie fisherman telling Chip Shaefer how to catch a billfish on giving you advice on cooking.

Sometimes simpler is better for good meat--- no, make that most of the time.
I like Grouper baked with some semidry white wine (just a tad), butter, sweet Basil, just a smidgon of Garlic, and a good dose of fresh lemon juice.
I have better luck covering it in foil for the first half and open to to heat the second half.

[hubris 1]

watch in a lot of restuarants, fish like this goes in a pan. flowered. sauteed. no egg wash....and in the oven for a couple minutes, plate, rest. and make a sauce in the pan.WATCH THE PAN! ITS HOT!!!!! WHITE WINE, BABY TOMATOES, FRESH BABY PARSLEY,BABY CARROTS,CHANGE THE COLOR, WHATEVER, FINELY CHOPPED .....WHATWEVER, add lobstermeat, add crabmeat, it doesnt matter....your on a roll.everything chopped fine. whatever you do add butter at the end. a couple, not to many capers put two shrimp on top...... thats how its done. everything is baby, and when its done............your wife will think your fooling around on her. good luck.

[WAHOONBOX]

Originally Posted by Glenn W

Congrats on the wreckfish Lucian. I feel like a crappie fisherman telling Chip Shaefer how to catch a billfish on giving you advice on cooking. ( NOW THATS' A GOOD ONE....A CLASSIC!!!!! )

Sometimes simpler is better for good meat--- no, make that most of the time.
I like Grouper baked with some semidry white wine (just a tad), butter, sweet Basil, just a smidgon of Garlic, and a good dose of fresh lemon juice.
I have better luck covering it in foil for the first half and open to to heat the second half.

Originally Posted by hubris 1

watch in a lot of restuarants, fish like this goes in a pan. flowered. sauteed. no egg wash....and in the oven for a couple minutes, plate, rest. and make a sauce in the pan.WATCH THE PAN! ITS HOT!!!!! WHITE WINE, BABY TOMATOES, FRESH BABY PARSLEY,BABY CARROTS,CHANGE THE COLOR, WHATEVER, FINELY CHOPPED .....WHATWEVER, add lobstermeat, add crabmeat, it doesnt matter....your on a roll.everything chopped fine. whatever you do add butter at the end. a couple, not to many capers put two shrimp on top...... thats how its done. everything is baby, and when its done............your wife will think your fooling around on her. good luck.

DANG HUBRIS.......YOU MADE ME SMILE TODAY!!! ................

GLENN..........IF I DIDN'T KNOW YA........ YOU KILL ME BRO.... NOW THATS A GOOD ONE!

IT'S NICE TO SEE LUCIAN HERE .......TO HAVE THIS CHEF ASKING FOR A RECIPE ...HE MOST CERTAINLY MUST BE DESPERATE!!

WAITING ON THE OUTCOME OF THIS DINNER!

[Kahi]

En Papillote: A fancy French term for baking inside of parchment paper, but works equally well wrapped in Tin Foil. The trick is to wrap the fish and other ingrediants in an air tight tinfoil coffin. The fish essentially steams itself.

Try this one. Layer in the order I list to cook evenly.

Pat of Butter
Thin Grouper Slices
Basil Leaves
Shittake Mushroom (caps only, cover fish)
More Grouper (thin slices)
Shredded Carrots
Soy Sauce
Lime Juice
Mirin or Sweet cooking wine

Wrap the whole thing in one large sheet of foil, seal the edges (double) and bake in the oven on 375 for 10-12 min. The juices should make a solid sauce.

This is my humble suggestion.

[Fishin Fool]

Originally Posted by WAHOONBOX

IT'S NICE TO SEE LUCIAN HERE .......TO HAVE THIS CHEF ASKING FOR A RECIPE ...HE MOST CERTAINLY MUST BE DESPERATE!!

WAITING ON THE OUTCOME OF THIS DINNER!

Marty:
I'm here... I've been lurking from time to time, wondering when I'm gonna get back in the saddle on some true offshore action. I've been land locked for too long and away from the Kitchen as well...

My Doc has me on a special diet, no fried foods, no caffiene, no sodas, no peanut butter, no acidy fruit, no life, etc. I have a chronic esophageal condition and need to get it under control with diet.

I have finally found grouper off Va. and am looking for a recipe that is nothing short of AWESOME. I will share my meals with family and friends, while eating as healthy as possible.

Thanks to those who have replied, any others would be appreciated.

Also, I have a freezer full of fresh tiles and am always looking for ways to make them tasty.

Hope to get back out soon and bloody my decks with some tuna and wahoo.

See everyone in the BLUE!!!

Thanks Again!!!

Lucian

[Karl]

I got this from a hole in the wall rest in NC.

Marinate for a short period of time in Rasbery vinagarette. Dont let the vinagarette cook the feesh. Then make a rasberry sauce of some kind. I just purade some homeade rasberry preserves. Crush some pecans as fine as you can get them. Dredge feesh on both sides. Cook hot and fast as if blackening to incrust the fish. Drizzle with the sauce and serve with steamed veggies and what else garlic smashed taters.

By giminie criminie I just slapped my grandma. Good luck to ya there.

[floridadeckie]

was gonna give ya a really good mango/pineapple salsa recipe for that grouper, but bummer that you cant have acidic fruits. its really good. i will tell you one thing good though, instead of using panko crumbs or regular breading, use ground up tortilla chip crumbs. interesting texture and flavor

[Fishin Fool]

Originally Posted by floridadeckie

was gonna give ya a really good mango/pineapple salsa recipe for that grouper, but bummer that you cant have acidic fruits. its really good. i will tell you one thing good though, instead of using panko crumbs or regular breading, use ground up tortilla chip crumbs. interesting texture and flavor

Share it Please... I have Sunday as a cheat day....Sounds awesome...


BTW: Oranges and Grapefruits are my worst enemies.

Thanks,
Lucian

[Wahoo Too]

One might consider this frying but I don't. I sometimes blacken lightly , as not to overpower the taste of the fish and serve over wilted spinach then a layer of cheese grits on top of the spinach...the fish tops all of this off. Enjoy. Wahoo Too