Baked Grouper Creoleparmesan Recipes

OVEN-BAKED GROUPER RECIPE - EASY CRISPY PANKO COATED FILLETS

Steps:

• Preheat the oven to 300 degrees F.
• Melt butter in a small skillet over medium heat. Add garlic and thyme and cook for about 30 seconds. Stir in panko and pepper and cook until the panko is golden brown, which should take about 6 minutes. Remove from the heat and set aside.
• Combine mayonnaise and lemon zest in a small bowl.
• Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
• Set a wire baking rack inside a rimmed baking sheet and spray with non-stick cooking spray.
• Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
• Dredge the fillets in the panko breadcrumb mixture and make sure the top and sides are evenly coated. Do not coat the bottom.
• Place the fillet, panko side up, on the baking rack and repeat with the remaining fillets.
• Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.

KEY WEST-STYLE BAKED GROUPER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
• Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
• Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.

BAKED GROUPER CREOLE/PARMESAN

Steps:

• Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
• Heat oven to 400.
• Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
• Brush generously on fillets.
• Bake for 15-20 minutes, basting fish with sauce a couple of times.
• Top with herbs in last 5 min of cooking, cook till fish is flaky.
• Sprinkle with lime juice.
• Serve.

ADVANTIUM - BAKED GROUPER WITH CREOLE SAUCE

Steps:

• Place fillets in a 3-quart oblong baking dish.
• Combine tomato sauce, wine, sugar, basil, thyme, salt, oregano and pepper; blend well and pour over fish.
• Place dish on non-stick metal tray.
• Cook for 12 to 14 minutes at U=MED LO, L=LO or until fish flakes easily when tested with a fork.
• Sprinkle with onions before serving.

BROILED GROUPER PARMESAN

Steps:

• Preheat the oven's broiler.
• Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
• Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
• Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.