Grouper Verzcruz Recipes

Steps:

• Rub both sides of fillets with garlic.
• Sprinkle with salt.
• Arrange fillets in a single layer in a large shallow dish.
• Add lime rind and juice, turning to coat.
• Cover and marinate in refrigerator 1 hour.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and saute 5 minutes or until golden.
• Stir in olives and next 6 ingredients (olives through tomatoes).
• Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in capers.
• Remove from pan.
• Melt butter in pan over medium-high heat.
• Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
• Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
• Sprinkle with cilantro.
• Serving size: 1 fillet and 1/2 cup tomato sauce.

Steps:

• Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
• Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Steps:

• Put the coconut into a blender.
• Cover with water, blend, and let rest for a few minutes. (Hold the top on tight, just in case).
• Heat 2 TBS of the oil in a 12" skillet over medium-high heat until it is hot.
• Dredge the grouper chunks lightly in the flour and cook quickly over high heat until lightly browned, 3-4 minutes.
• Remove the fish with a slotted spoon and set aside.
• Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes.
• Stir in the tumeric, cayenne, coriander, pepper, and salt.
• Cook for about 2 minutes.
• Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third.
• Add the fish, reduce the heat to medium, and cook for about 5 minutes.
• Add the lemon juice, taste and correct the seasonings, garnish with cilantro and serve.