Grouper Chowder Recipes

CHUNKY FISH AND SHRIMP CHOWDER

Steps:

• Mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate.
• Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
• Heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
• Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
• For a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.

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.

MY GROUPER CHOWDER

Steps:

• In a heavy Dutch oven, heat butter and place grouper fillet skin side down and saute 1-2 minutes or until skin loosens from the flesh.
• Remove to plate discard skin.
• Add celery, bell pepper, and ham and saute 3-4 minutes.
• Add green onion and garlic and saute 1-2 more minutes.
• Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
• Add potatoes and cook for about 15 minutes or until tender.
• Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
• Add the milk- being careful not to boil- and heat through.
• Season to taste with salt and pepper.
• Serve with crusty french bread.

FISH CHOWDER

Steps:

• In a large saucepan, melt the butter over high heat. Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste. Add the grouper and stir until the fish is coated. Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper. Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce. Simmer over medium heat for 1 hour.
• Serve in bowls and drizzle with rum and sherry peppers.