Grouper Captiva Recipes

GROUPER FILLETS WITH GINGER AND COCONUT CURRY

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

GROUPER CAPTIVA

Steps:

• 1. Preheat oven to 400 degrees F. Butter bottom of baking dish.
• 2. Cut a slit in middle of grouper & stuff with scallops, put into baking dish.
• 3. Season filets lightly with salt, pepper & old bay seasoning.
• 4. Top each filet with 3 Tbsp butter & drizzle with the white wine.
• 5. Bake 12 - 15 minutes. Remove from oven, sprinkle with seasoned bread crumbs & top with cheese. Bake additional 8 - 10 minutes or until cheese is lightly browned.

OUR 25+ BEST GROUPER RECIPES (+BLACKENED GROUPER)

Steps:

• Squeeze the lime juice over the grouper and dry.
• Season the fish with the seasoning on both sides.
• Cook the grouper in a pan with the olive oil on both sides until done.

PAUL'S GRILLED GROUPER

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

GROUPER PICCATA

Steps:

• Season the fish with salt and pepper, coat with flour, shaking to remove any excess. Heat the oil in a 12-inch cast-iron skillet, add the fish and sauté for 2 to 2 1/2 minutes or until lightly browned. Then turn carefully and sauté on the other side for 2 to 2 1/2 minutes or until light brown. Remove the fish and place on a warm platter on the bottom rack in a 200-degree oven. Add the garlic to the skillet and sauté for 10 about seconds, then add the wine to the skillet, stirring with a wooden spoon to scrape up the yummy browned bits. Simmer until reduced by half, stir in the chicken stock and the juice of 1/2 of the lemon. Simmer until reduced by half again, adding the capers and simmering for about 1 minute at the end, then remove from the heat and add the butter, stirring until melted. Stir in the fresh parsley, spoon out the sauce over the fish and garnish w/thinly sliced lemon (the half you have left from above).

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.