Southern Fried Florida Grouper Recipes

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SOUTHERN FRIED FLORIDA GROUPER



SOUTHERN FRIED FLORIDA GROUPER image

Categories     Fish     Fry     Dinner

Number Of Ingredients 8

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

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.

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