How To Cook Grouper
“Grouper” refers to a number of different, but related, large fish notable for their stout bodies and big mouths.
Sport fishermen love groupers. Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor. They will do this even after they have been hooked, so the fisherman has to carefully “work” it out without snagging or snapping the line on something.
Normally, you would have to go about 20 miles offshore to find the best grounds for fishing grouper. In recent years, though, the development of artificial reefs off the Atlantic and Gulf coasts of the U.S. have brought groupers, in large numbers, closer to land.
Groupers are also being farmed in some areas now. So while some types of fish are becoming scarcer or even disappearing from market shelves, grouper is actually being seen more often. This is a welcome development, because groupers are good eating.
Try grilling or baking grouper. The following recipes–one for grilling, the other for baking–are easy and delicious.
2 lbs. fresh grouper fillets
1 jar fancy mustard
1 tablespoon grated onion
1/2 tsp. salt
1/2 tsp. coase-ground black pepper
Mix mustard, onion, salt and pepper. Coat the fillets with this mixture and marinate for 1 to 2 hours in the refrigerator. Remove fillets from fridge and place on a hot grill. Cook the grouper until done, turning once during the grilling. (Note: 1-inch-thick fillets will take approximately 13 minutes to cook. Thinner fillets will take less time.)
1 stick butter or margarine
Juice of 1freshly squeezed lemon
2 lbs. grouper fillets (fresh or frozen)
1 cup bread crumbs
1/4 cup parmesan cheese
1 tablespoon fresh lemon juice
1. Melt the butter or margarine in a baking pan. Pour the lemon juice into the butter or margarine and mix well.
2. Lay the grouper fillets in the pan, coating one side with the butter-lemon juice mix; then turn and coat the other side.
3. Spread bread crumbs over the fish.
4. Bake at 360 degrees for 15 to 25 minutes; fish is done when it can be easily flaked with a fork.
Whether grilled or baked, grouper goes well served on a bed of rice. Add lemon slices or sliced almonds for a special touch.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html
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