Grouper Francaise Recipe 385 Recipes

25 BEST WAYS TO COOK GROUPER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grouper dish in 30 minutes or less!

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.

GROUPER FRANCAISE RECIPE - (3.8/5)

Steps:

• Heat the oil, dip grouper filets in flour, then egg, fry until golden brown. Flip over and cook until golden. Discard oil. Add stock, wine, lemon and butter to finish cooking and make sauce. (Add flour to thicken a little.) Garnish with fresh parsley and lemon slices.

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE

Steps:

• In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
• Place the flour and all the seasonings in a plastic bag and shake to blend.
• Place the beaten eggs in a shallow dish.
• When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
• Save 1 tablespoon of the flour mixture for the sauce.
• Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
• Remove from skillet, keep warm.
• Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
• To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.