Grouper Recipes

Species Name: Grouper (Cephalopholis fulva)

Source: Regulatory Fish Encyclopedia

Baked Grouper with Chunky Tomato Sauce

Ingredients:

1 (12 oz.) package Beacon
   Light^® Grouper
2 cups chopped seeded
   tomatoes (about 3-4 med.)
1/4 cup chopped green onions
1/4 cup dry white wine

Makes 2 servings

1 tbsp. chopped fresh basil
1 tsp. capers
1 tsp. minced garlic
1 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
2 tsp. olive oil

Directions:

Thaw seafood per instructions. Preheat oven to 425°F. Combine all ingredients except fish and oil in a medium bowl. Heat oil in a large heavy skillet over high heat. Place fish in pan and cook 2 minutes. Turn fish over and top with tomato mixture. Bring to a boil. Place pan in oven and bake for 8 minutes or until fish flakes easily when tested with a fork.

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Greek Salsa Seafood

Ingredients:

1 (12 oz.) package Beacon
   Light^® Grouper*

Makes 2 servings

Greek Salsa:
1 1/2 cups tomatoes, chopped
8 pitted kalamata olives,
   quartered
2 tablespoons feta cheese with
   basil and oregano, crumbled
1 1/2 tablespoons fresh
   oregano, minced
1 tablespoon capers, drained

Directions:

To make Salsa: Combine the five salsa ingredients in a bowl; mix gently but well. Cover and refrigerate about 30 minutes. Thaw seafood per instructions. Arrange fillets on a lightly greased baking sheet; bake at 400°F for 12 to 14 minutes until fish flakes easily with a fork. Top with Greek Salsa.

*Also delicious with Haddock

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Grouper Parmesan

Ingredients:

1 (12 oz.) package Beacon
   Light^® Grouper
1/2 cup light sour cream
1/8 cup Parmesan cheese

Makes 2 servings

1 tbsp. fresh lemon juice
1 tbsp. grated onion
1/2 tsp. salt
1/8 tsp. liquid hot pepper
    sauce
paprika
chopped fresh parsley for
    garnish

Directions:

Thaw seafood per instructions. Preheat oven to 350°F. Place fish in a single layer in a well-greased baking dish, 12x8x2". Combine remaining ingredients except paprika and parsley. Spread sour cream mixture over fish. Sprinkle with paprika. Bake for 25 to 30 minutes, or until fish flakes easily when tested with a fork. Garnish with parsley.

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Grilled Grouper Tangerine

Ingredients:

1 (12 oz.) package Beacon
   Light^® Grouper
juice and zest from two
   tangerines
2 tbsp. dry white wine

Makes 2 servings

3 tbsp. extra virgin olive oil
1 tsp. fresh rosemary
1/2 tsp. fresh thyme
1/4 tsp. course ground black
    pepper
vegetable cooking spray
2 tbsp. minced scallions
2 tbsp. red bell peppers, diced

Directions:

Thaw seafood per instructions. Prepare the citrus marinade - zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the grouper fillets in a shallow dish and pour the marinade over the fish. Cover and marinate in the refrigerator for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting. Clean the grill well before getting it hot, as this will help insure the fish will not stick while cooking. Spray grill with vegetable cooking spray. Preheat the grill for 5 minutes over high heat. Once the grill is very hot, reduce the flames to a medium setting and grill the grouper fillets for 4 to 5 minutes on each side or until the fish flakes easily with a fork at the thickest part.

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Pan-Fried Chili-Tomato Grouper

Ingredients:

1 (12 oz.) package Beacon
   Light^® Grouper
1 cup tomato, chunked
1 tbsp. onion, diced

Makes 2 servings

2 tbsp. sweet chili garlic sauce
1 clove garlic, minced
1 tbsp. water
pinch of salt

Directions:

Thaw seafood per instructions. Heat and oil a nonstick pan. Sear both sides of grouper until golden brown. Take care not to over cook grouper. Remove and set aside. Sauce: Heat and oil pan. Add tomato, garlic, sweet chili sauce, water, and salt. Cook until tomato is soft, approximately 5 minutes. Serving suggestion: Serve with jasmine or brown rice. Place rice in center of plate, place grouper on rice and pour sauce over the grouper.

Download a printable copy (Acrobat PDF - 182k)