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Baked Herb Grouper Fillets Easy Recipe.
Groupers have large, white-flaked flesh with no intramuscular bones. The skin is tough and strongly flavored and should be removed during cleaning. They are considered to be excellent highly-priced food substance. Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious.
4 ounces of uncooked grouper has only 110 calories, very low in fat, 2 grams of none saturated fat and only 55 grams of cholesterol, 23 grams of protein, high in Vitamin B-6, Vitamin B-12, Phosphorus, Magnesium, Vitamin A, plus Calcium, Thiamin and Iron. The combined nutrient strengths of Grouper make it an outstanding food, one of the best seafood culinary choices.
This is easy recipe for Baked Grouper fillets with mayonnaise and sour cream, crushed thyme, rosemary, sage, Cracked pepper, lemon juice, white onion, garlic, and olive oil.
Ingredients:
- 2 pounds (1 kg) of Grouper fillets
- 1 to 2 cups mayonnaise and sour cream. Equal amounts mixed.
- 1/2 tsp cumin
- 1/2 tsp thyme, crushed
- 1/2 tsp rosemary
- 1/2 tsp sage
- Cracked pepper
- 2 tbsp key lime or lemon juice
- 1 large white onion
- 1 tbsp garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt (sea salt is preferable)
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Serves/Makes: 4
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How to cook Baked Herb Grouper Fillets:
- Wash the fillets thoroughly under cold running water.
- Place fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Preheat oven to 350°F (180°C).
- Lightly coat baking pan with olive oil.
- Cut onion into quarters, peel, and place in baking pan.
- Lay grouper fillets on top of onion. Baste with lime or lemon. Coat grouper fillets generously with mayonnaise blended with herbs and spices. Top with cracked pepper.
- Bake uncovered until fish flakes easily.
- Garnish with green herbs.
Notes:
This Baked Herb Grouper Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Herb Grouper Fillets serves/makes: 4
Main Ingredient: Grouper
Preparation Method: Baked
Cuisine: International
How to Fillet a Grouper:
Remove the scales of the fish on both sides. Then make a clean cut behind the gills to decapitate head. Cut away the fillets starting at the top of the main bone behind the head of the fish. Cut out the flesh with a sharp knife, it will almost naturally peel away from the bones. Leaving the skin on makes it easier to cook and more fishlike in appearance but skin is tough and strongly flavored. The head and all the trimmings, bones could be saved for a fish soup or fish curry.
Another way you can cut fish head up to about halfway then inserted the knife into the stomach cavity and continued cutting but only through the skin do not touching the entrail. When it is done, pulled the head off and the intact entrail will came with it.
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Grouper Recepies
Fish Recepies
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