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Baked Grouper Fillets with Mushrooms 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 plus calcium 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 tomato, onion, fresh mushrooms, fresh lemon juice, and mayonnaise.
Ingredients:
- 2 fillets of Grouper (6 ounces each)
- 1 tomato, thinly sliced
- 1 onion, thinly sliced
- 6 medium fresh mushrooms, sliced
- 1 tbsp fresh lemon juice
- 1 tbsp mayonnaise
- Salt and pepper to taste
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Serves/Makes: 2
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How to cook Baked Grouper Fillets with Mushrooms:
- 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.
- Spray the piece of foil with Pam (aerosol cooking spray).
- Place the grouper fillets on the foil.
- Coat the filets with 1 teaspoon of mayonnaise.
- Add lemon juice, salt, and pepper.
- Layer onions, tomatoes, and mushrooms on the fillets and bring corners of the foil together to make a packet.
- Preheat your oven to 400°F (190°C).
- Place on cookie sheet and bake for 20 minutes
- Open packet and place under broiler until slightly brown.
- Fish is done when you can flake it with a fork.
Notes:
This Baked Grouper Fillets with Mushrooms is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Grouper Fillets with Mushrooms serves/makes: 2
Main Ingredient: Grouper
Preparation Method: Baked
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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