My Beach Grouper Recipes

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

Steps:

• Prepare your baking pan or broiler with Pam.
• Preheat oven to 350 degrees.
• In a small dish, combine onion powder, garlic powder, minced parsley, black pepper, and Old Bay. Reserve.
• In another small dish, combine the olive oil with fresh lemon juice. Reserve.
• Brush 2 tablespoons of the olive oil mixture on both sides of the fillets.
• Sprinkle both sides of the fillets with dry spice mixture.
• Sprinkle both sides of the fillets now with fine breadcrumbs.
• Bake fillets about 10 minutes; brush with remaining olive oil mixture and spread with mayonnaise.
• Broil until fish flakes easily; depending on thickness of fillets this can be from 3-6 minutes or so.
• Enjoy!

Steps:

• Cook all but fish until tender.
• Place fillet in greased baking dish-cover with vegetables-salt& pepper and foil.
• Bake at 350 degrees until fish is flaky.

Steps:

• PLACE FISH IN A LARGE DISH.
• COMBINE TEQUILA, TRIPLE SEC, LIMEJUICE, SALT, GARLIC AND 1 TABLESPOON OIL AND POUR OVER FILETS AND RUB INTO FISH.
• COVER AND MARINATE FOR 1/2 HOUR AT ROOM TEMPERATURE, TURNING FILLETS ONCE.
• COMBINE TOMATOES, ONIONS, CHILES, CILANTRO, SUGAR AND SALT TO TASTE.
• HEAT THE GRILL TO VERY HOT.
• REMOVE FILLETS FROM MARINADE, PAT DRY AND RESERVE MARINADE.
• BRUSH FILLETS WITH 1 T. OIL AND GRIND PEPPER TO TASTE OVER FILLETS.
• GRILL FOR ABOUT 4 MINUTES PER SIDE.
• MEANWHILE,BOIL MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE GARLIC CLOVES AND SPOON A LITTLE OVER FISH.
• SPOON SALSA OVER FISH AND SERVE.

Steps:

• Prepare your baking pan or broiler with Pam.
• Preheat oven to 350 degrees.
• In a small dish, combine onion powder, garlic powder, minced parsley, black pepper, and Old Bay. Reserve.
• In another small dish, combine the olive oil with fresh lemon juice. Reserve.
• Brush 2 tablespoons of the olive oil mixture on both sides of the fillets.
• Sprinkle both sides of the fillets with dry spice mixture.
• Sprinkle both sides of the fillets now with fine breadcrumbs.
• Bake fillets about 10 minutes; brush with remaining olive oil mixture and spread with mayonnaise.
• Broil until fish flakes easily; depending on thickness of fillets this can be from 3-6 minutes or so.
• Enjoy!