Best Pan Fried Grouper Recipes

PAN SEARED GROUPER WITH LEMON BUTTER

Steps:

• Season grouper fillet with salt and pepper on both sides. Heat butter over medium heat in the skillet and saute minced garlic in it for 1 minutes.
• Add grouper and cook for about 3 minutes on each side. Take the fish out and set aside.
• Add lemon juice and parsley to garlic butter. Saute for a minute or two.
• Top grouper fillet with lemon buter parsley mixture and serve.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

SUPER GROUPER

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.

PAN-FRIED GROUPER RECIPE

Steps:

• Clean the fish fillets. Pat dry. Cover with milk. In a mortar and pestle, combine the fennel, celery seeds and turmeric. Once powdered, add 1 clove garlic, onion, bay leaf and thyme. Add to the milk. Mix well and let sit for 5 minutes. Add 1 tablespoon oil. Set aside.
• Allow your pan to get nice and hot, then add olive oil and pan fry the grouper 2-3 minutes on each side or until you get good color.
• Pat dry the fish fillets one more time. Season with salt and pepper. In a non-stick pan, heat the rest of the oil and add the rest of the garlic, sauteeing until glistening.
• Dust one side of the fillets with flour and place them in the pan, floured side down. Once a thin crust is forming, dust the top with more flour and flip the fish. Pan fry 8 minutes on each side. Baste with butter, flip the fish one more time and wait until you get a lightly golden color.
• Drizzle with lemon juice, cover and let sit for 5 minutes before serving.
• Bon appétit!

PAN SEARED GROUPER WITH TROPICAL SALSA

Steps:

• To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.
• To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.
• * Cook's Note: This recipe also works well with flounder and other types of fish.

PAN FRIED GROUPER WITH LEMON BUTTER SAUCE

Steps:

• Start by combining the baby arugula, diced avocado, tomatoes in a large salad bowl. Toss with balsamic vinegar and salt and pepper to taste. Set aside.
• Place a large cast iron skillet over medium-high heat. Once hot, add a little olive oil. You need less than a inch of the oil. Just enough coat the bottom good.
• Add the fish to the hot oil and cook for 4-5 minutes, or until golden brown and it releases easily from the bottom of the skillet. Turn the heat down to medium and flip each filet. Cook for another 4-5 minutes, or until the fish is cooked through and the fish flakes easily with a fork.
• Transfer to a wire rack or a platter lined with paper towels and set aside. Deglaze your skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits.
• Add the butter, lemon juice, zest, and thyme sprigs. Generously season with salt and black pepper, to taste, and stir to combine. Cook for 1-2 minutes, or until heated through. Remove from heat and discard the thyme stems in the sauce.
• Add the fish back to the skillet just long enough to absorb some of the warm butter sauce. Transfer fillets to individual serving plates and spoon some the pan sauce on top.
• Top with the avocado, tomato salad and some crumbled Feta cheese, if desired.

SOUTHERN FRIED FLORIDA GROUPER

Steps:

• 1. Beat eggs, salt and cayenne together in a shallow dish. Add salt and pepper to taste to flour. Place flour mixture and cornmeal in separate shallow dishes. Dredge each fillet in flour mixture and dip in egg wash. Dredge again in cornmeal. 2. In a deep fry pan, heat 1 inch of the oil to 375°F on a deep-fat thermometer. Fry the fillets in batches for 2 to 4 min. on each side, or until browned and fish flakes easily with a fork. Transfer fillets to paper towels to drain; serve immediately. Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing Nutritional information: Calories: 531; Calories From Fat: 276; Total Fat: 31g; Saturated Fat: 3g; Cholesterol: 170mg; Total Carbs: 23g; Protein: 39g;