Southern Fried Florida Grouper Recipes

SOUTHERN FRIED FLORIDA GROUPER

SOUTHERN FRIED FLORIDA GROUPER image

Number Of Ingredients 8

Ingredients

2 large Florida eggs
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 c. all-purpose flour
salt and pepper to taste
1 c. corn meal
4 - (6 oz.) Florida grouper fillets
1/2 c. vegetable oil for deep-frying

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;

FLORIDA GROUPER WITH CUCUMBER SLAW AND KEY LIME BUTTER SAUCE

Florida Grouper with Cucumber Slaw and Key Lime Butter Sauce image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

Cucumber Slaw:
1 cup julienned cucumber
1/2 cup julienned red bell pepper
1/2 cup julienned carrot
2 tablespoons rice vinegar
2 tablespoons freshly-squeezed lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons sugar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Key Lime Butter Sauce:
6 ounces white wine
2 shallots, minced
2 bay leaves
4 cups heavy cream
Zest and juice of 2 Key limes
4 tablespoons cornstarch
1/2 cup water
2 sticks cold unsalted butter, cubed
For the Grouper:
Four 7-ounce fresh skinless grouper filets
2 ounces blended oil (half olive oil, half vegetable oil)
Kosher salt and freshly ground black pepper

Steps:

For the slaw: Toss together the cucumber, bell pepper, carrot, rice vinegar, lime juice, cilantro, sugar, soy sauce and sesame oil. Refrigerate until ready to serve.
For the key lime butter sauce: Bring the wine, shallots and bay leaves to a boil in a medium saucepan over high heat. Once boiling, add the heavy cream and lime zest and juice. Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream.
Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving.
For the grouper: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes.
To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. Top each filet with some Cucumber Slaw and serve.

RODBENDERS ISLAND SPICED FRIED OR GRILLED GROUPER

Rodbenders Island Spiced Fried or Grilled Grouper image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 27

Ingredients

2 to 3 teaspoons adobo seasoning, or other comparable mix of garlic powder, dried oregano, salt, black pepper and turmeric
1 teaspoon bijol, or a comparable blend of corn flour, cumin, and annatto
1 heaping teaspoon Hungarian paprika (Spanish may be used)
2 scallions, minced
1/2 red pepper, minced
3 to 4 dashes hot sauce (10 to 15, if you like it hot)
1/4 cup olive oil
2 to 3 tablespoons water
4 grouper or snook fillets
1 cup flour
1 cup milk
2 eggs
Cornmeal, for coating
1 teaspoon garlic powder
1 teaspoon paprika
Dried oregano or dried basil, optional
Salt and Pepper, to taste
Canola oil, for frying
Mango and Black Bean Salsa, recipe follows
1/2 cup soaked or canned black beans
1/2 cup small diced red onion
1 cup sugar
1 tablespoon ground allspice
1/2 cup small diced mango
1/2 cup small diced red pepper
1/4 teaspoon ground white pepper
1/4 teaspoon salt

Steps:

In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.
Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours.
If grilling fish, place over hot grills until brown.
If frying the fish, pour the flour into a bowl. In a second bowl, combine milk and eggs. In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper. Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.
In a large skillet heat 2 inches of canola oil. When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time. Fry the fillets until golden brown. Fillets can also be deep fried.
Serve with Mango and Black Bean Salsa.
Combine all ingredients together in a medium size bowl. Mix to blend ingredients evenly throughout.

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