GRILLED GROUPER WITH ORIENTAL SAUCE
Make and share this Grilled Grouper With Oriental Sauce recipe from Food.com.
Provided by Shirl J 831
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sauce ingredients.
- Marinate fish in sauce at least 30 minutes.
- place the fish on light oiled grill, over hot heat.
- Brush frequently with sauce.
- Do not overcook.
- Fish is done when it flakes easy with a fork.
GROUPER IN YELLOW CURRY
Just the name of this dish has me salivating! The recipe is from Mark Bittman's FISH cookbook. Other fish could be used, such as monkfish, red snapper, redfish, or striped bass. Serve with hot white rice, a cucumber salad, and a chilled Pinot Gris!
Provided by Penny Stettinius
Categories Summer
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the coconut into a blender.
- Cover with water, blend, and let rest for a few minutes. (Hold the top on tight, just in case).
- Heat 2 TBS of the oil in a 12" skillet over medium-high heat until it is hot.
- Dredge the grouper chunks lightly in the flour and cook quickly over high heat until lightly browned, 3-4 minutes.
- Remove the fish with a slotted spoon and set aside.
- Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes.
- Stir in the tumeric, cayenne, coriander, pepper, and salt.
- Cook for about 2 minutes.
- Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third.
- Add the fish, reduce the heat to medium, and cook for about 5 minutes.
- Add the lemon juice, taste and correct the seasonings, garnish with cilantro and serve.
Nutrition Facts : Calories 433.8, Fat 32, SaturatedFat 14.7, Cholesterol 42, Sodium 74.1, Carbohydrate 14.4, Fiber 4.9, Sugar 5.2, Protein 24.3
GROUPER WITH TOMATO AND BASIL
Steps:
- Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
- Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.
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- In a small bowl, combine paprika, 2 teaspoons oil, black pepper and salt. Rub paprika mixture on both sides of fish; set aside.
- Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add fish and cook until fish flakes easily when tested with a fork, about 4 minutes per side. Remove fish from pan; cover to keep warm.
- Place remaining 1 teaspoon oil in pan; heat over medium heat. Add garlic and red pepper flakes; sauté until tender. Add tomatoes and lemon juice; cook, stirring occasionally, until mixture is hot and tomatoes begin to burst, about 2 minutes. Spoon tomato mixture over fish; sprinkle with parsley. Yields 1 fillet and about 1⁄4 cup tomatoes per serving.
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