Seafood: Grouper

By JoFClark

Found primarily in the South Atlantic, Gulf of Mexico and Pacific. It belongs to the Sea Bass family. Grouper are available in several varieties: black, gag, red, nassau, warsaw, yellowfin, cabrilla, spotted and jewfish. They range in size from 3 to 600 pounds. They are considered to be an excellent tasting fish with lean, flaky light colored meat, having a firm texture and rich delicate flavor.

Whole grouper should have shiny skin and full, clear eyes. Both whole and fillets should have solid, firm, moist flesh with a fresh, mild ocean scent.

May refrigerate fresh grouper up to 3 days.

Ingredients

• Broiled Breaded Grouper
• 1 lb grouper, cut into serving sized pieces
• 1 1/2 T butter, melted
• 1/4 cup dry bread crumbs
• 1 T parsley, chopped
• 1/8 t pepper
• 1/8 t paprika
• Easy Grouper with Broccoli
• 1 pound grouper fillets
• 1 10 ounce package frozen broccoli, thawed and coarsely chopped
• 1/4 t pepper
• 1 5 tarragon
• 1 T utter
• 1/4 cup white wine
• Micro Easy Sunshine Grouper Bake
• 2 pounds grouper fillets
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 2 T grated orange rind
• 1/4 cup butter
• 3/4 cup orange juice
• 3/4 cup water
• 1 1/2 cups uncooked instant rice
• 1 medium onion, sliced
• 1 medium orange, sliced
• Fresh parsley sprigs

Preparation

Step 1

Coat the grouper on all sides with melted butter. Combine the read crumbs, parsley, pepper and paprika. Dip the grouper in the bread crumbs and place on a broiling pan. Broil for 10 minutes or until the fish is flaky and tender. Serves 4.

Easy Grouper with Broccoli
Combine the onion and thawed broccoli and spread in an 8x8" baking dish. Place the grouper fillets over the broccoli and season with pepper and tarragon. Dot with butter and pour wine over the fish. Cover and bake at 400 degrees for 15 - 20 minutes or until the fish is flaky and tender. Remove carefully from the pan. Serves: 4.

Micro Easy Sunshine Grouper Bake
Combine celery, onion, orange rind and butter in a 4 cup glass measure; cover with waxed paper, and microwave on high for 2 minutes. Stir in orange juice, water, lemon juice and salt. Cover with waxed paper, and microwave on high for 7 minutes or until mixture boils. Remove from oven. Stir in rice, cover with waxed paper and let stand 5 minutes. Spoon rice into a lightly greased 12x8" baking dish. Place fillets over rice and cover with waxed paper. Microwave on high for 10-11 minutes, turning dish every 3 minutes. REmove from oven and let stand, covered for 5 minutes. Garnish with fresh lemon and orange slices and parsley sprigs. Serve immediately. Serves 6.

To saute, heat 1 T butter and 1 T oil in a skillet. Coat grouper fillets with seasoned flour or cornmeal and saute for 5-7 minutes, turning once, until the fish is flaky and tender.

To bake, place grouper fillets in a greased baking dish and bake at 350 degrees for 15 - 18 minutes or until the fish is flaky and tender.

To microwave, place grouper fillets in greased non-metallic baking dish and brush with melted butter. Cover and microwave on high for 5 - 8 minutes or until the fish is flaky and tender, rotating the dish halfway through cooking.

Substitutes: Monkfish or tilefish